Ingredients

Develop a Plant-based Range with Natural Cereal Bases

The cereal bases from a Belgian company help food specialists to easily create their own recipes for plantbased drinks, yoghurts, ice creams and desserts.   By using a natural process, Meurens Natural has preserved a maximum of features and properties of their raw materials (taste, color, minerals), allowing their customers ...
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Starch

By Harsha Pore* Introduction The word starch came from German  for  root which means strong, stiff and strengthen. Starch is also known as amylum. Starch is a carbohydrate consisting of numerous glucose units joined by a glycosidic bond. Starch is the most common form of carbohydrate and is available in ...
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New Option in Brilliant Orange

GNT Group has launched two new EXBERRY® Coloring Foods that deliver bright orange shades in powder and oil-dispersible formats. Made from paprika and carrot, the new Brilliant Orange products provide solutions for a range of applications. The EXBERRY® Shade Brilliant Orange powder is oil-soluble and water-dispersible. It is designed for ...
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Inulin: A Prebiotic

By Swati Solanki* Inulin, a white, mildly sweet, indigestible polysaccharide that occurs particularly in the roots or tubers of various plants. It consists of Fructooligosaccharide (FOS) which is a soluble prebiotic fiber that is resistant to digestion and then reaches the large intestine. This prebiotic has a very Low Glycemic ...
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Mintel reveals 2030 Global Food and Drink Trends

By Alex Beckett* Mintel, the experts in what consumers want and why, have revealed three key trends that will shape the global food, drink, and food service industries over the next 10 years: Change, Incorporated: Successful companies will be those that improve the health of the planet and its population ...
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Experimental Flavors Create New Opportunities in the Beverage Market

The beverage market is currently under scrutiny because of the association with excessive sugar intake. At the same time, consumers can often feel over-familiar with traditional flavors in the beverage sector, meaning that consumption occasions are not associated with excitement and sensory appeal. To counteract this, the beverage industry needs ...
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Plant-based Proteins for Sports Nutrition

Using Flavor Pairing to Solve Taste Challenges By Chris Whiting* Plant protein is a growing market representing 16% of all new product launches in the sport nutrition category (Innova, 2018) and the global plant-based protein market is estimated to have been valued at USD 18.5 billion in 2019 and is ...
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Daalchini Technologies organised a webinar on ‘Intelligent Retailing’ wherein ...
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From birthday parties to first salary treats, from getting ...
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Khauwala & Co., is a new venture from the ...
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The Indian pioneer Haldiram's restaurant chain has launched the ...
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Licious, India’s first D2C Unicorn introduced yet another industry-first ...
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Royal DSM, a global purpose-led science-based company, unveiled that ...
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The board of directors of PepsiCo, Inc., declared a ...
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ADM, a global leader in nutrition and agricultural origination ...
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