A fiber boost can reduce the risk of heart disease and diabetes in 7 out of 10 adults
February 1, 2022 – Increasing the fiber content in everyday foods, including baked goods, dairy products, soups, smoothies, and dressings, would enable 50% more adults to meet the recommended daily fiber intake and reduce the risk of heart disease and diabetes for the majority of adults in the UK, according to a new study by […]
Confectionery and Bakery
butter filling, glaze, cream, topping, biscuits, chocolate products, candies, fruit filling
Additives
Additives • Collagen, • Vitamins, • Antioxidants, • Energy ingredients, • Vitamin mixes. Applications Instant foods and Drinks Nonalcoholic drinks Nutrition and Functional foods Other Solutions Flavor and Taste Seasonings and Spice mixtures Taste improvement Stability and Texture Functional ingredients Shelf life Color Additives
Color
Color • Natural dyes, • Artificial colors • Coloring plant concentrates and extracts Applications Confectionery and Bakery Diary and Ice-cream Instant foods and Drinks Nonalcoholic drinks Liquors and Wines Mayonnaise, Dressings and Sauces Meat products and Convenience foods Snacks, Chips, Crackers Nutrition and Functional foods Vegan foods Other Solutions Seasonings and Spice mixtures Taste improvement […]
Shelf life
Shelf life There are two main reasons for the spoilage of a food – microbiological (souring, mold) or oxidation (rotting, color change, loss of taste). Rejecting and recalling a product is an expensive problem, but if the image of the manufacturer collapses, the damage is incalculable. The corresponding solutions are preservatives and antioxidants. • natural […]
Functional ingredients
Functional ingredients Increasingly, the composition of certain foods is imperative to enrich the composition of certain foods in order to improve their nutritional and/or functional qualities or to facilitate their technological processing. • Plant fibers (cellulose, bamboo, oat, sugar cane, potato, pea…) • Soluble and insoluble fiber • Textured proteins from peas, beans, oats, etc. […]
Stability and Texture
Stability and Texture The requirements for foods that are sold commercially (as opposed to homemade) are uncompromising. Change in consistency, separation of water, broken structure and the like are unacceptable deviations. Stabilizers are products based on hydrocolloids, starches and emulsifiers. The advantage of using multi-ingredient systems/mixtures is their synergism and complex effect. Their main function […]
Taste improvement
Taste improvement Users want more and more useful. Value-added foods occupy a prominent place on the shelves. Proteins, vitamins, trace elements, natural sweeteners……- useful, but often with an unpleasant taste Healthy, low-calorie, no sugar, a little salt, but still problems with the taste. Oral hygiene products have similar problems. Taste challenges have a solution. Magnasweet […]
Seasonings and Spice mixtures
Seasonings and Spice mixtures The customer requires constancy of the aroma, taste and appearance of the product. They are not aware of strong/weak harvests, regional differences, climatic fluctuations… There are many foods in which the taste and appearance must be in complete harmony, and deviations are not acceptable. The solution is that the flavor-determining ingredients […]
Flavor and Taste
Flavor and Taste Modern food production technologies, marketing approaches and above all flavors require the addition of FLAVORS in almost all food products. • Flavors – fruit, vegetable, vanilla, caramel, chocolate – coffee – milk, nuts, alcoholic, combined, etc. • Fruit and juice powders, fruit concentrates, fruit and herb extracts, tea extracts, • By Type […]