Dr. Paul Lohmann GmbH & Co. KGaA
The addition of minerals in foods and beverages can be classified in two main groups: Fortification and Functional use. Mineral fortification of foods, beverages or products for nutrition supplements can help to compensate or avoid deficiency symptoms. Bulk elements such as calcium or magnesium and trace elements such as zinc, iron or selenium are important for the development and the maintenance of numerous bodily functions. Mineral food additives can have a stabilizing and sensory effect on foodstuffs. Other minerals are used as processing aid. Further applications are, among other things, the use as acidity regulators, color stabilizers, separating agent, fillers or preservatives. Klaus Brockhausen discusses how to replace mineral in flexitarian diets.
THE WORLD OF FOOD INGREDIENTS
23 Jun 2015 --- Highly soluble magnesium compounds usually come along with a bitter, hence objectionable taste. A new solution overcomes this technical challenge.
With consumers increasingly exploring different dietary changes to benefit their health, there is a growing window of opportunity for companies to develop fortified foods to fit a wide range of lifestyles. FoodIngredientsFirst caught up with Klaus Brockhausen, Sales Director at Dr. Paul Lohmann about the current market opportunities that fit with various lifestyle trends.