The new microalgae is poised to become a nutritious player in the plant meat space Yemoja Limited has started the creation of a red microalgae…

Oils and fats are triglycerides, comprised of a glycerol back bone bonded with three fatty acid chains - saturated or unsaturated. Unsaturated fatty acids in…

Consumers expect food products with a superior sensorial profile, better functional and nutritional properties with extended product shelf-life that are convenient to prepare—without compromising the…

Brands are actively trying to shorten their list of ingredients and reduce or remove some items from formulations—but it’s not as easy as it sounds.…

Fats are an important component of bakery products. They provide tenderness, texture, flakiness, lubrication and most importantly, the indulgent mouthfeel and richness that consumers crave.…

Is it possible to add an element of indulgence to your food products and save money at the same time? Yes, there are ways to…

Consumers have a big wish list for you to fulfill in 2020. After being a global trend to watch for several years, multiple reports (and…

A move to healthier, naturally sourced stabilisers is a must for food manufacturers to continue delivering the great flavours and textures consumers crave, while also…

Brands can conquer the ‘better-for-you’ market by reformulating beverages to be healthier while maintaining a consistent mouthfeel. By Dr Jodell Jiang, Technical Business Development Manager…

With rich texture and mouthfeel key to creating a premium experience in dairy, there lies tremendous potential and virtually endless opportunities in Southeast Asia for…

While flavor and formula typically receive the most attention from food formulators, it’s texture that’s on trend in product development today. Whether it’s duplicating the…

Today’s powdered emulsifiers have a lot to offer cake producers, explains Arne Pedersen, Regional Application Manager for Bakery, Confectionery & Lipids at Palsgaard.   Invented…

Exhilarating better-for-you experiences require you to connect and balance nutrition and taste without losing functionality. Explore your options with naturally-sourced ingredients that promote taste and…

Companies in the taste modulators market are effectively investing in R&D activities to develop successful formulations, says research company, MarketsandMarkets.   Texturising agents play an…

Ice cream quality suffers from the effects of temperature fluctuations during transport and storage. But what lies at the root of the problem and what…

Emulsifiers and stabilisers can be incorporated into a wide range of applications including bakery and confectionery, dairy and frozen desserts, beverages, oil and fats, sweet…

If there were ever a competitive sport for margarines, puff pastry margarines would be the elite athletes—powerful, flexible and able to perform almost on command,…

Asia Pacific snack market is expanding at twice the global growth rate. How can snack manufacturers capture the attention of consumers by creating their signature…

With partially hydrogenated oils being phased out over the next two years, both cake mix and industrial cake manufacturers need to take a closer look…

Consumers are looking for unique tastes, such as sourness, throughout the food and beverage market, including confectionery. How can manufacturers incorporate this into their products…