Technical Papers on Food Ingredients First
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20 June 2022 | Jungbunzlauer
With the increase of consumers’ interest in natural ingredients, this paper shows how ERYLITE® Erythritol can be used as a sweetener in chewing gums. Jungbunzlauer offers a natural alternative to xylitol in synthetic and natural sugar free chewing gum, while maintaining functionality and familiar sensory... Read More
13 June 2022 | Bartek Ingredients
It’s time to simplify working with pectin – to foster a “friendlier” batch, with more flexible product and processing parameters. It’s time to meet Pecmate™, from Bartek Ingredients. Download our white paper to learn more.
06 June 2022 | Ingredia
Juice or water-based clear drinks have been a growing trend in the past 5 years, with the clear protein powders market having a +34% growth. Prodiet® Clear is a 90% concentrated whey protein that helps formulate clear acid drinks, for finished products reaching up to 9% protein.
30 May 2022 | Glanbia Ireland Ingredients
Reduced social contacts and staying at home due to Covid-19 forced many elderly people into a cocooning state. This loss of mobility and muscle mass negatively influenced the quality of their lives. Protein is an important nutrient as it helps support recovery in the elderly. To read our full report download... Read More
23 May 2022 | Galactic
The evolutions in the plant-based meals & meat alternatives market have been a hot topic. Based on the in-house R&D expertise at the Galactic Innovation Campus, a new fermented natural ingredient was born, with a sensory profile able to maintain or improve the overall flavor of your plant-based food product.
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