Ingredients

The Ever-Growing Trends in Bakery Segment

*By Ms. Niveda Bhadgaonkar, Bakery trends show a major shift towards health and wellness globally. Cookies and cakes that are low in sugar, fat, high in proteins, and fibres, added with some herbal extracts, and yet tasteful are now being seen in mainstream markets, even in India. In a report ...
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Consumer Attitude Towards Sweeteners

The ongoing war on sugar has shaped consumer attitude towards sugar and what excessive sugar in take is associated with. As more consumers have become conscious about their health and wellbeing in the lastcouple of years this is something that has amplified. As many consumers view sugar as a cause ...
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Wheat Texturates and Ingredients forVegan Cold Cuts High on the agenda

Plant-based application concepts from Loryma impressed during tastingTextured wheat proteins in high demand Ingredients specialist Loryma presented functional solutions made from wheat for the production of meatproducts, vegan alternatives and hybrid applications at IFFA, in Frankfurt. The vegan snack plate withprotein-rich mortadella, salami, beef jerky and delicatessen salads attracted particularly ...
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Natural Nitrite Alternative for Processed Meat

Innovation providing multiple sensorial benefits unveiled at IFFA 2022 Givaudan has introduced NaNino+TM, a patent-pending synergistic combination of plant-based ingredients and natural flavourings that can be used as a nitrite replacement in processed meat. Expertly designed with our natural ingredients, it provides a lasting multi-sensorial food experience with great taste, ...
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Food Ingredients and SmokingTechnology Inspires with unique “Natural Intelligence”

1. Rettenmaier&Söhne, world leader in JRS plant fiber technology, presented a wide range of innovative applications and solutions for the modern meat industry at this year’s IFFA Frankfurt. The natural way to optimize product properties and processes in the areas of nutrition, texture and smoke flavor met with great interest ...
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Natural Preservatives: Extending Shelf Life with Natural Preservatives

*Yashvee VaghelaCurrent food processing trends promote the use of natural substances, which are regarded as safe alternatives and suit customer preferences for more eco-friendly foods. Foods can retain flavour, colour, texture, and nutritional value with the help of preservatives. The preservation procedure will prevent the growth of microorganisms like fungi ...
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Texturate for Vegetable MeatAlternatives with Bite

Demand for plant-based alternative products continues to rise, the most relevant target group isflexitarians Meat-like texture: decisive for product success VITATEX® is ideally suited for meat mimicking, the reproduction of bite and mouthfeel for a meat-liketaste experience GoodMill’s innovation has many years of experience in the development of plant-based proteins, ...
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The CASMB (Chamber for Advancement of Small & Medium ...
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Overweight and obesity are among the highest risk factors ...
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The arrival of winters calls for some warmness. Cornitos ...
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Fazer, one of Finland's oldest confectionery companies, has partnered ...
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The new instrument analyzes liquid, translucent samples for their ...
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The Ministry of Food Processing Industries (MoFPI) has issued ...
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Internationally-loved Indian food delivery chain, Goila Butter Chicken (GBC), ...
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WayCool Foods, India’s leading food and agri-tech company, has ...
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