Eat Healthy To Age Healthy

The importance of consuming enough fibre and protein is not to be underestimated in any healthy ageing individual. Contributed by Dr. LaiYee, Lee (Technologist) and Anushia Shanmugaraj (Corporate Communications & Marketing). In recent times, the world of food has become trendier and steering its way into a healthier more balanced…

Understanding Trans-Fat To be Free From it

Oils and fats are triglycerides, comprised of a glycerol back bone bonded with three fatty acid chains - saturated or unsaturated. Unsaturated fatty acids in vegetable sources are solely cis-isomers, while trans-isomers are present naturally in a small percentage in animal sources. By Dr. LaiYee, Lee – Futura Ingredients The…

Perfecting Fortified Plant Protein Beverages

Contributed by Khoo Kim Ching, Futura Ingredients   The pandemic has pushed us to re-evaluate what health means to each individual. For some of us, that would mean exercising more regularly or giving up on bad habits. Some have also opted to switch diets and maintain a healthier plant-based lifestyle. In recent years, we…

Frozen Desserts Of The Future—Emulsifiers & Hydrocolloids In Frozen Delights

Despite the wide variety of ice-creams and frozen desserts, the one critical functional ingredient that must be present is a texturising system—a combination of emulsifiers and hydrocolloids. By Dr. LaiYee, Lee—Futura Ingredients. Ice-creams and frozen desserts are perennial favourites with consumers, be it in the heat of summer or during…

Why Does Texture, Mouthfeel And Prolonged Shelf-Life Matter?

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 food safety perspective. By Dr Cheah Han Sern, Technology Manager, Futura Ingredients. Shelf-life is defined as the suggested maximum duration a food product can be…

Emulsifiers & Hydrocolloids In Plant-Based Protein Revolutions

Understanding the fundamentals of plant proteins, emulsifiers and hydrocolloids are the essence at the beginning of the product development adventure. By LaiYee Lee—Assistant Manager, Technology, Futura Ingredients. The revolution: the move from animal to plant proteins is taking place. The positive impact to the environment such as reduced carbon footprint…

Plant Protein Ice-Creams & Their Drivers

Plant protein ice-creams are the latest go-to dessert alternatives that have seen a steady and consistent growth in popularity around the globe. Contributed by Anushia Shanmugaraj, Corporate Marketing Manager, Futura Ingredients.   Greater Emphasis On Proteins In A Healthy Diet Plant protein alternatives have been forecasted to increase in demand…

The Plant-Based Protein Revolution

As plant proteins continue to gain rapid attention through consumer demand, Futura Ingredients offers a range of protein selections and a wide range of emulsifiers and texturising systems to ensure a seamless application process for plant protein-based beverages. By Khoo Kim Ching, Product & Application Innovation Senior Technologist, Futura Ingredients.…

Palm Oil: Challenges, Sustainability And Its Applications

In our globalised world, the realities of palm oil production and trade have become more complex, thus posing several challenges to the industry, says Futura Ingredients.   Challenges In our globalised world, the realities of palm oil production and trade have become more complex, thus posing several challenges to the…
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