Preservatives and acidulants

59 Results

Elevating Functionality & Flavor with Acidulants: A Fresh Perspective with Tips on Uses and Misconceptions

Recorded the 23-Sep-2020 | Webinar

A touch of tart in food or beverages can go a long way – acidulants are important tools for formulators looking to build well-rounded flavor profiles,...

SMART TECHNOLOGY – adding value to Collagen Peptides

Gelita AG | 29-Jun-2018 | Data Sheet

A new range of collagen peptides can be processed more efficiently on existing facilities.

The novel SMART TECHNOLOGY (ST) collagen peptides...

The Oil with Heart: An Opportunity to Grow Brand and Category Value

Bunge Oils | 09-Mar-2018 | Technical / White Paper

Heart health is the top health feature consumers look for when grocery shopping, and food manufacturers and restaurants should aim to meet consumers’ heart...

High Pressure Processing - HPP

Accurate filing of high value FMCG in glass jars | 22-Sep-2017 | Technical / White Paper

HPP offers opportunities for product innovation and extended shelf life. HPP is a proven all-natural technique that preserves the vitamins, taste and texture...

Survey Report: The state of the food & beverage industry in North America 2017

William Reed | 30-Aug-2017 | Application Note

In April 2017, FoodNavigator-USA.com conducted its inaugural ‘state of the industry’ survey on its user base of food industry professionals. 472 of our...

Study: the addition of acacia Gum in breads can increase shelf life

Alland & Robert | 09-Jun-2017 | Technical / White Paper

ALLAND & ROBERT has conducted an independent study on the impact of acacia gum in classic sandwich breads and gluten free breads.The addition of acacia...

OxiKan CL- A breakthrough in natural anti-oxidants

Kancor Ingredients Limited | 06-Jun-2017 | Technical / White Paper

Rosemary extracts, the most widely used natural anti-oxidant, pose challenges when extending shelf life as it imparts flavour, aroma and colour to the...

A comparative study of anti-oxidants on shelf life enhancement of cooked pork patties using Oxikan® R Plus and Ascorbic acid

Kancor Ingredients Limited | 01-May-2017 | Technical / White Paper

Objective: To compare the impact of OxiKan® R Plus and Ascorbic acid in the shelf life of cooked, ground pork patties.Method: TBARS (Thiobarbituric Acid...

Clean Label Options for Oxidative Stability in Meats

Kalsec® | 25-Jan-2017 | Technical / White Paper

Meat and meat products offer a nutritionally dense dietary source of protein. The quality and shelf-life of such products are influenced by intrinsic and...

SAVVY SNACKING! How to master Mini Meals?

Roquette America, Inc | Recorded the 15-Feb-2017 | Webinar

The snacking sector is very active, with millennials driving snack sales growth and reshaping food habits: more and more consumers now want their treats...

Product Innovations

Survey Report: The state of the food & beverage industry in North America 2017

In April 2017, FoodNavigator-USA.com conducted its inaugural ‘state of the industry’ survey on its user base of food industry professionals. 472 of our...

Preservatives and acidulants

59 Results

Elevating Functionality & Flavor with Acidulants: A Fresh Perspective with Tips on Uses and Misconceptions

SMART TECHNOLOGY – adding value to Collagen Peptides

The Oil with Heart: An Opportunity to Grow Brand and Category Value

High Pressure Processing - HPP

Survey Report: The state of the food & beverage industry in North America 2017

Study: the addition of acacia Gum in breads can increase shelf life

OxiKan CL- A breakthrough in natural anti-oxidants

A comparative study of anti-oxidants on shelf life enhancement of cooked pork patties using Oxikan® R Plus and Ascorbic acid

Clean Label Options for Oxidative Stability in Meats

SAVVY SNACKING! How to master Mini Meals?

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