Product innovations

702 Results

REAL Eggs Integral Role in Baking White Paper

American Egg Board | 06-Oct-2019 | Technical / White Paper

By enhancing ingredient statements, REAL Eggs contribute to gold standard quality. In a world where consumer expectations evolve at sometimes dizzying...

Enhancing Bakery’s Appeal

Bunge Oils | 23-Sep-2019 | Technical / White Paper

Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory...

Color plus clean labels from a proven ingredient

Briess Malt & Ingredients Co. | 06-Sep-2019 | Product Presentation

BriesSpecialty™ Malt Flours offer natural color and flavor adjustment for cookies, breads, and other grain-based foods. Ranging in color from light to...

Accelerate your supply chain as pressures intensify

William Reed | 02-Sep-2019 | Technical / White Paper

Food, Drink and Non-Food manufacturers are under pressure. Range reviews, massive retail mergers, the backlash against plastic packaging and the ongoing...

Disruption of clean label: How adoption has accelerated change

Ingredion | Recorded the 10-Sep-2019 | Webinar

This moderated webinar contrasts regional trends against the fundamentals of clean label and reveals the challenges these trends pose for manufacturers....

Snacking: Consumers want more than guilty pleasure

American Egg Board | 08-Jul-2019 | Product Brochure

Snacks crept in from the dark shadows of guilty pleasure to grab a dominant and even bold role in America’s dining habits. Far from the furtive midnight...

How food manufacturers are moving to clean labels

Oakland Innovation Ltd. | 01-Jul-2019 | Technical / White Paper

Today’s consumers are more concerned with the integrity of the food and drink they consume so how should manufacturers of food and beverage products respond?

4 best practices to speed up product development

LASCOM | 13-Jun-2019 | Best Practice

New product development projects may appear to be unsolvable equations of ever-changing criteria: consumer demand, economic and political influence on...

What You Need to Know: Formulating with Almonds

Recorded the 26-Jun-2019 | Webinar

With more forms than any other tree nut, almonds offer endless application techniques to achieve various textures and flavors in product development. The...

Pectin combined with starch in gummy confectionery - A flexible system for individual textures

H&F – Innovative Solutions for your Product Developments | 20-May-2019 | Technical / White Paper

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...

Unlocking Opportunities for Improving Production of Premium Pasta with Extra Fancy Patent Flour

Italgrani USA, Inc | 10-Apr-2019 | Technical / White Paper

Flour quality matters when it comes to texture and appearance in pasta. To stand out on a crowded supermarket shelf, a pasta brand must consistently deliver...

Plant-based meat alternatives market motivators

DuPont Nutrition & Health | 01-Apr-2019 | Technical / White Paper

Market analysis shows steady growth in the plant-based meat alternatives segment over the past few years as consumers eat more plant-based foods. The reason...

Total Soy Solution: The Versatility of Soybean Oil

QUALISOY | 13-Mar-2019 | Technical / White Paper

Soybean oil is the most widely used edible oil in the U.S. due to its versatility and availability. Its clean, neutral taste and aroma support and enhance...

High Protein Snacks: Beyond the Protein Bar

International Dehydrated Foods | 06-Mar-2019 | Technical / White Paper

As snacking becomes more of an ingrained part of the American diet, it will be increasingly important for snacks to deliver nutrition benefits, including...