Ingredients

Steady Increase in Plant-Based Fish Alternative Choices

Plant-based alternatives to fish and seafood are the future, not just in terms of nutrition, but also ecologically. One reason is that they appeal to younger consumers like Generation Z. According to Innova Market Insights, at 32 percent worldwide this is the largest population segment. It accordingly will have a ...
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A New Versatile Clean Label Ingredient for Bakery, Confectionery and Drinks

Emsland Group presents their latest waxy potato development: Emwaxy® Spray 200. The Emwaxy® Spray 200 fits perfectly with the rapid growing demand for clean label alternative ingredients for the food industry. Emwaxy® Spray 200 is a clean label low DE starch derivative. Emwaxy®. With the introduction of Emwaxy®, Emsland  Group  ...
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Umami – The Fifth Taste

*Shreya Rajwade Ever wondered how ‘Indian Chinese’ cuisine overwhelmed India that now it is served in every corner of this country? Well the answer to it is that we Indians love ‘Umami’ taste. As kids we are taught about sweet, salty, bitter, sour as basic tastes. These tastes aren’t challenging ...
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COVID-19 Intensifies Consumers’ Interest in Well-Being and Eco-Friendly Products

Healthy ingredients and label trans- parency are more important to consumers than ever before following the COVID-19 pandemic, concludes a new global survey commissioned by the market research companyFMCG Gurus on behalf of BENEO. The results show that  across  the globe consumers are becoming more conscious about their well-being - ...
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flavor color & texture trends

Flavor, Color, & Texture Trends in 2021

When it comes to choosing which food and beverage products consumers like, there are 3 key aspects which lead to trying products and continuously buying those brands. Flavor, color, and texture are 3 major areas in why consumers continue to purchase a brand of choice. So how influential are these ...
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Nutrition VS Functionality – The Indian context for protein ingredients

*Dr. Kaushik Ramakrishnan, The macromolecules critical for a balanced diet are carbohydrates, proteins, and fats. Of these, there is an excess of carbohydrate and fat consumption, while proteins remain deficient. This is a general trend around the world and has led to a focus on the protein composition of diets ...
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Unfair Image of MSG in the Eyes Consumers

Divya Aggarwal* A serendipity discovery of monosodium glutamate (MSG) was led by a Japanese chemist, Kikunae Ikeda who found that dashi; a fish stock commonly used in Japanese cuisine, was high in a sodium salt of glutamic acid. He was then able to detect a sensation of savory taste and ...
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With a perception from consumers that legume-based snacks are ...
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*By Tan Heng Hong, Concerned parents across the Asia ...
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By Kaushik Shankar*              In 2016, I had raised the ...
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Tummy Yums rose out of adversaries. When the Pandemic ...
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Automatic labelling, high-quality appearance, and large area for information ...
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Nils Beyer, Food Application Technologist at GEA Food Solutions ...
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Yashashree Bhagat*, Meemansha Sharma**, Ayon Tarafdar*** Spray-drying is converting ...
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Flow-wrapping machine from Schubert packs with ecological films  The ...
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Mr. Dinesh Gupta* The consumer pattern of buying and ...
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