This technical paper describes how ICL’s JOHA emulsifying salts improve the dispersibility and emulsifying properties of micellar casein to replace sodium caseinate in dairy creamer applications.

Clean and clear labels have moved from trends to industry staples across the Food and Beverage market, driven by high consumer demand. Consumers want food products containing natural, familiar and simple ingredients, easy to understand and recognize. Additionally, they also want transparency regarding the... Read More

The latest cracker trends call for healthier oils and the addition of nuts and seeds. As a result, manufacturers have to pay more attention than ever to potential rancidity. Kalsec natural antioxidant solutions are proven to extend shelf life and help crackers last longer, naturally. Check out the data in... Read More

Odor plays a strong role in the taste and experience of any beverage—and being able to analyze digital odor data allows R&D to assess the character of new formulations against existing products and increase the speed of innovation. This paper examines how odor data can be used for assessment of soft drinks... Read More

The market for vegan products has never been bigger than it is today, and it is only going to continue growing. This is an exciting opportunity for innovative food companies looking to introduce new plant-based products. But manufacturers are facing formulation constraints. They need help to strengthen the... Read More