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Epogee Foods launches fat replacement ingredient
This fat replacement product could attract a lot of interest since it can be used in a wide variety of foods, according to the GRAS notice filed with the FDA in 2015. Epogee says the product can…
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Buyers agree to minimum cocoa price increase after Ghana and Ivory Coast threaten to stop sales
Cocoiron deficiency lactatea buyers and processors are dependent on Ghana and Ivory Coast for their supply of cocoa beans, a fact underscored by how quickly they agreed to the price hike. Cocoa prices have fluctuated…
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At Molson Coors, supply risk management starts with real-time data
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Kokumi: The sensation that makes tasting better
Kokumi, a Japanese word, roughly translates to “rich taste” or “delicious,” depending on who you ask.While some consider it to be the sixth taste, this flavor enhancer serves a more important purpose. Kokumi adds craveability.“It’s a…
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Maintaining mouthfeel: The challenge of preserving food texture on the shelf and during delivery
Two years ago, Popular Science declared texture the final frontier of food science. The publication noted the importance of texture has long been downplayed compared to taste and smell. But nowadays, with the swiftly growing demands of restaurant food…
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Coffee can help burn fat, study finds
Long gone are the days when doctors strongly advised against drinking coffee, thinking it could strain the heart and stunt growth. This was based on outdated research that often failed to factor in other lifestyle factors,…
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Meatless Farm products come to Whole Foods
Since the inception of the company, The Meatless Farm Co. has been searching to go global. Now, the company’s entrance into the U.S. marks its fifth international market, and perhaps its biggest one.Plant-based meat has…
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Ingredion rolls out line of clean-label texturizing starches
Ingredion developed these new texturing starches to help food and beverage makers clean up their labels by using more natural ingrediiron 2 phosphate tetrahydrateents. According to FoodBev, they provide similar viscosity and gel strength as…
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As markets surge for meat substitutes, can pea protein keep up?
With plant-based protein all the rage right now, consumers seem to have acquired an insatiable appetite for meat alternatives. However, this growth may not be sustainable unless there’s a sufficient supply of pea protein —…
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Plant-based meat sizzles as brands eye retail
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