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Processing Agents

October 25, 2021

Processing Aids, one way to achieve cost optimization is by using processing aids to improve food yield under a variety of conditions.  


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Trending Ingredients and Techniques For a New Era of Baked Goods

Baker's Dozen: A Modern Baking Primer - Bakers range of ingredients in order to keep up with rapidly shifting trends and expanding consumer preferences
June 4, 2021
Amelia Levin
It’s a new era of baking. New ingredients and innovative discoveries in the bakery sector continue to push the envelope when it comes to meeting consumer demands for clean-label, “keto-friendly,” low-sugar, plant-based, non-GMO, and, especially, gluten-free products.
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Increased Frequency of Natural Gums, Hydrocolloids in Food & Beverage Applications

Manufacturers have taken advantage of expanded forms and sources of gums and technology that can increase functional ranges
April 15, 2021
Deborah Cross
Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.
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Flours & Starches

Today's flours and starches are not the same old grind
April 15, 2021
Kantha Shelke PhD, CFS
The global demand for clean-label ingredients has more than 60% of Americans believing natural products are better for them, according to researchers at The Hartman Group. And more than half of Americans claim they are actively seeking “natural” ingredients when shopping for food products.
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