The consumption of cheese in Asia is expected to grow. Studies have shown that consumers have ranked the texture of cheese as one of its important elements, next to nutrition values and taste. Using technology, sensory panels and starches, cheese texture can now be tailor made to perfection. By Ang Hwee Yang, marketing director, Texture, Ingredion Asia-Pacific
The acquisition of the US-based texturisers provider complements and will help further develop Ingredion’s starch technology for new texture solutions.
Consumers are becoming more health-conscious, and want enhanced or better-for-you beverages. Texturants can help manufacturers to meet these needs without compromising on visual appeal or texture. By Xue Si-Ying, innovation lead, DuPont Nutrition & Health
Food and beverages designed specifically for seniors’ nutrition yet takes into account the physiological challenges of elderly could shake up a category that is on the cusp of exploding, according to Norwegian researchers.