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…

Rich, Indulgent Bakery Products Are Possible With Carabuta NH

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. They interact with other ingredients in the recipe to influence the texture and overall mouthfeel of a product, so choosing the right fat is essential…

Texture Innovation: Whetting Appetites Across The Region

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 modify your formula to save money while delivering an extra special experience for consumers. By CP Kelco.  According to a 2019 Innova Market Insights global…

Texture Is King In Asia

Cargill’s modified tapioca starches help manufacturers create irresistible products by improving the texture of noodles, processed meat and more.   Many believe that the thriving food culture in Asia is dictated by taste—this statement is only partly true. What really makes food come alive is the feeling one derives when…

3 Ways To Achieve Maximum Productivity And Flexibility In Gummy Production

Growing at a compound annual growth rate (CAGR) of four percent between 2016 and 2022, the global gummy candy market has entered an era of endless opportunities for manufacturers wishing to expand their market share, according to Global Data’s Gums and jellies five year growth report (2017-2021). The challenge now…

Clean Label Solutions For Frying Oil Stabilisation

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 meeting their healthy eating demands. By Cindy Tian, Kalsec Lead Scientist.   Consumers have an undeniable affinity for fried foods. Their enticing flavours, crunchy textures…

Creating ‘Better-For-You’ Beverages

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 APMEA at Kerry.    Consumer demand for ‘better-for-you’ beverages is on the rise. According to Innova Market Insights, consumption of functional beverages rose from 12.6 percent to 27.2…

Premium Indulgence On A Dairy Basis

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 manufacturers to develop novel food and beverage options, reformulate existing offerings with on-trend label claims, and add on new product lines in keeping with the…

The Scoop On The Trending Impossible Meat Patty

The APFI team speaks to Laura Kliman, Senior Flavour Scientist from Impossible Foods to understand the sensory appeal of the famed meat-less burger patty.   Why was there a need to embark on research for a meatless patty? More than half of the land on Earth and more than one-quarter…

Time For Tea

Optimising the mouthfeel and texture of milk tea for the Asian consumer.   Tea was first drunk in China over 5,000 years ago and is still popular today as it provides a feel-good moment in daily life. But increasing globalisation is changing the way we drink tea. New trends are…
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