Enhance Your Products With Lecithin From ADM
Unlock the full potential of your formulations with ADM's plant-based lecithins! Our diverse product range delivers the consistent functionality you need, backed by the reliable supply you demand.
Emulsifiers, stabilisers, hydrocolloids
Life is better with more fizz
We make carbonated soft drinks fizzier for longer, so your consumers enjoy the best possible drink experience from their first to very last sip.
Oat Beta-glucan – Clean Label Texturizer
In today's health-conscious world, consumers seek transparent labels and natural ingredients.
Sustainability Claims Impact on Consumer Purchases
Discover what consumers say about sustainability claims versus what they do in the grocery aisle.
Culinary Trends Inspire Innovative Eats in EMEA
Are you ready to discover the five trends shaping culinary innovation?
Optimising texture in plant-based foods
There are multiple challenges for manufacturers of plant-based products.
Functional Citrus Fibers for Clean Label Concepts
With decades of experience in the developing and manufacturing of natural and highly functional fibers, Herbacel® AQ® Plus Citrus is the benchmark in the industry and is known for its outstanding functional properties, and consistently high quality.
Solution for Supporting Starch Replacement in Condiments
Starch is traditionally the most popular ingredient to control uniformity, stability and texture in condiments and sauces.
ROHA rebrands its dried ingredients range New Foods & Saraf Foods to OVegi
NEW FOODS & SARAF FOODS are now OVEGI - ROHA Group is excited to announce a new brand name to their dried ingredients range, New Foods & Saraf Foods. NEW FOODS & SARAF FOODS are now OVEGI ROHA Group is excited to announce a new brand name to their...
H&F pectin optimizes starch based applications
Make the starch based stabilization and texture of your products more flexible and attractive. Replace or supplement starch with pectin from Herbstreith & Fox in applications such as gum confectionery, baking stable fruit fillings and fruit preparations...
ROHA GROUP acquires SARAF FOODS, a freeze drying leader
By this ROHA further expands its technology and product portfolio of dehydrated vegetables, fruits and herbs in addition to existing Newfoods plant in Italy.
Extend the shelf life of frying oils, naturally
Frying oils when exposed to extrinsic factors like high temperature, oxygen, moisture, etc. undergo accelerated oxidation leading to faster onset of rancidity. Food manufacturers are in the search of label-friendly antioxidant solutions that can improve...
Increase shelf life of Frying Oils
The current food industry crisis is multi-fold in nature that has impacted the edible oil markets globally. The situation has forced manufacturers to settle for the available quality of cooking oil and to extend its shelf-life. The oils used in frying...
Discover pectin’s “a-peeling” future
Half of global consumers are well aware of pectin. For many shoppers, there’s a nostalgia factor, as they fondly associate it with grandma’s homemade jams, and jellies. But pectin is far more versatile than that.
Innovation with PrOateinTM oat protein
As the demand for plant-based foods and beverages continues to grow, manufacturers are looking for new, innovative ingredients, so they can develop healthy, sustainable products. PrOateinTM oat protein enables product developers to create nutritious,...
The essential guide to reformulating without TiO2
Titanium Dioxide (TiO2/E171) has many valuable properties outside of providing a white colouration.
Lay the foundation for optimal ice cream stability
Are you interested in a natural, purely plant-based, high-quality ice cream stabilizing fibre combination? Try Herba ComBind® i 6021: • as dietary fibre combination in your vegan alternative ice concepts • in new developments of low-calorie frozen...
The Secret to Success with Plant-Based Yogurts
With one in four consumers “actively trying to increase consumption of plant-based protein,” plant-based yogurts are increasing in popularity as a healthy snack (Innova Market Insights: Global, CAGR 2015-2020). For formulators to be successful in this...
Yeast, progressive solutions for taste modulation in plant-based applications
As the plant-based movement is gaining more traction, it is now common to refer to plant-based foods as products that are direct replacements for animal-based products. This is, for example, the indication by The Good Food Institute, a US-based nonprofit...
Explore the benefits of acacia on digestive health
Consumers are looking for ingredients helping them living a healthy life, and are more and more aware that digestive health is key to global health. Acacia gum can play an important role in gut health, as it is a gut-friendly agent. Acacia gum is an...
Top 10 Global Food & Beverage Texture Trends
Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick is too thick in your region? And, how are popular culture trends affecting consumer texture...
Testing texture in reformulated food
Losing fat, sugar or salt without losing enjoyment is a challenge for all formulators. Understanding the impact on texture, and the potential implications of these texture changes, is crucial in ensuring new product launches aren’t a miss with...
Pectin combined with starch in gummy confectionery - A flexible system for individual textures
Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures with optimised properties: reduced stickiness, good release of flavor as well as a chewy texture. Added to...
Xanthan Gum in gluten-free bread
Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious people believe gluten to be fundamentally unhealthy and avoid it too. To cater this trend,...
GLOBAL PREFERENCES: TEXTURANTS PLAY A KEY ROLE.
Texture is a matter of taste, and that’s true on a global scale as well. What appeals to consumers in Italy might turn off those in Indonesia. As formulators, understanding the regional differences in texture preferences provides invaluable insight into...
New generation of healthy baking powder
Jungbunzlauer is presenting a healthy baking powder based on microencapsulated glucono-delta-lactone with sodium or potassium bicarbonate. The combinations show excellent baking quality, reduces sodium contribution to zero, and substitute phosphates.
Product Recovery (Pigging) for Food Manufacturers
Hygienic product recovery ("pigging") is in wide use by food manufacturers that pump liquids or wet products. It gives a high ROI and quick payback. Pigging is an incredibly effective way to increase your yields, cut flush waste, speed up changeovers...
Survey Report: State of the food & beverage development sector in Europe 2017
In March 2017, FoodNavigator.com conducted its inaugural ‘state of the industry’ survey on its user base of food and beverage professionals. The key objective of the survey was to gauge views about the current state of the food and beverage market in...
The fruit texture principle – full enjoyment for beverages with no added sugar
The sugar content of juice based beverages provides not only sweetness but also influences the multi-sensory experience of the beverages. Reducing or removing added sugar results in a change of the overall perception. With a combination of a specifically...
Catering for ‘Flexitarians’ Designing next generation meat-free products
Today’s consumer is increasingly likely to be one of the new wave of flexitarians – non-vegetarians who nevertheless regularly enjoy a meat-free meal. With rising demand for high quality...
Why not a veggie option? Solutions to inspire the next generation of meat free products
The raising number of “flexitarians” confirms that meat free products are also part of the diet of non-vegetarian population. This new category of consumers has accelerated the demand for vegetable protein based products and represents a growing...
Strategic Nutrition for Heart Health-Part II
Consumers are increasingly shopping for heart healthy products. Identify nutrients that can help differentiate your products and learn how custom nutrient premixes can get you to market faster in...
Strategic Nutrition for Heart Health
Heart healthy products are in demand. Learn which nutrients could help your products rise to the top – and how custom nutrient premixes can help you get to market faster.Any nutrient. Any...
White paper: testing texture in novelty gels
From gel garnishes to bubble tea, novelty gels offer exciting new textures for multisensory culinary experiences. However, performing textural magic isn’t easy and requires careful choice of...
Strategic Nutrition for Eye Health
As the average age around the world increases, demand for products that address eye health concerns is also on the rise. Learn how custom nutrient premixes can help you develop innovative foods,...
Make it real – with Gelatine!
Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications.None of any other gelling agents can match the...
Pectin in milk-based desserts: Gelation and increased creaminess
Gelation is key to the sensorial properties of many dairy desserts. Pectin provides gelled to creamy textures in milk-based desserts, generating a full-bodied mouthfeel.Pectin – viewed as a...
What role can acacia gum play in the food industry today?
Consumers are more and more interested about what they eat and the quality of their food products. Among consumers’ concerns, the additives are often stigmatized.Yet it is important to...
Strategic Nutrition for Millennials – Part II
For everything from sports & exercise to relaxation, Millennials are looking for help managing their busy lives. Learn how custom nutrient premixes can help you create new products that speak...
Strategic Nutrition for Millennials – Part I
From botanicals to omega 3s, Millennials want products that include particular ingredients or meet specific requirements. Learn how custom nutrient premixes can help you reach this powerful...
Acacia Fiber, a natural fiber alternative for clean labels
Acacia Fiber is an all-natural, vegetal and GMO-free food additive coming from Acacia trees. Acacia Fiber has a minimum 90% of fiber content (method AOAC 985-29) and is high soluble in water,...
How to: create multi-sensory dining experiences
Modern cuisine is all about using the latest techniques to create a multi-sensory eating experience.Download this free white paper to find out how texture analysis can help you perfect creative,...
Fruit Concentrate Pieces from 100% Fruit with Pectin Classic CS 538
At present, naturalness is very popular. The interest in products manufactured with natural ingredients and preferably without “chemistry” keeps on growing. The ingredients list is expected to...