Technical Papers on Food Ingredients First
«12345...21»
02 June 2020 | Almond Board of California
As consumers become increasingly adventurous with their food choices, snack products have evolved to include new hybrids and unusual combinations. Learn why hybrids were identified as one of the 2020 top ten food trends by Innova Market Insights and discover new global product examples utilizing California... Read More
16 March 2020 | Almond Board of California
Almonds remain the number one ingredient in global consumers’ ideal chocolate products, with these products rated as tastier, more energizing and more premium.1 As on-the-go snacking continues to rise in popularity, manufacturers can seek opportunities with chocolate snack development that can span all-day... Read More
09 December 2019 | Taura Natural Ingredients
Taura JusFruit Fibre+ is shortlisted for a FIE Innovation Award: these fruit ingredients with added fibre can bring real value into healthy snacks, increasing fibre content by 60% and even up to 300% as a stand-alone fruit snack.
11 November 2019 | Valio
Research bulletin by Dr Anu Turpeinen. Aging adults want to invest in food products that help them maintain their physical activity and cognitive functions. Phospholipids naturally found in dairy fat have been associated with improved brain health in several scientific studies. Valio Eila™ NUTRI F+ lactose... Read More
04 November 2019 | Lallemand Bio-Ingredients
Need help to bridge the gap between plant-based products and animal-based ones? Learn more about Lallemand Bio-Ingredients offer! We can support you in reproducing the sensory properties of meat and dairy products. As consumers are seeking juiciness, texture, great taste and a balanced nutritional profile,... Read More
«12345...21»