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…
Indulgent Chocolate Sensations Fill A Gap In Uncertain Times
Super compound delivers all the appeal of chocolate and gives outstanding opportunities for product improvement. From Chocolate & Confectionery segment, AAK. It is hard to predict exactly how the global economy will fare over the next year or so. The same goes for the chocolate market. But, as consumers adapt…
The Trends And Ingredients Shaping The Dairy Products Of The Future
Have you noticed that most of the 2021 consumer trends tie in nicely with the dairy industry? For example, the snacking trend is a key opportunity for the industry that keeps getting bigger and bigger. According to Euromonitor International, Asia overtook North America in 2018 as the top region for…
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…
A High-Performing Rice Starch (Without the Chemicals)
Through BENEO’s new technology, rice starch can now achieve performance levels competing with those of chemically modified starches. Food is an undeniable passion for Singaporeans. Commonly known as "Food Paradise", Singaporeans usually opt for convenience and taste over health[1], which causes them to eat more than average. Of course, this…
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…
Innovating With Texture: Insights From CP Kelco
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 frothy foaminess of a coffee shop concoction or doing the unthinkable—shaking up carbonated soft drinks to create a gel, texture is making a splash in…
- Advertisement -
- Advertisement -
