Comprising hydrocolloids, protein and starch, the food thickeners markets is expected to reach US$15.8 billion by 2022, reports Markets and Markets.
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.
Also known as additives, food texturants may be perceived negatively by end consumers due to possible effects on health. Manufacturers however are looking for more natural solutions that improve texture and simultaneously provide additional health benefits. By Shivani Mishra, research analyst, food beverage and agriculture, MarketsandMarkets
Texturants are becoming increasingly used in food and beverage applications as they can improve product mouthfeel and texture. What are texturants, and how can manufacturers benefit from their use? Gerd Frank Pedersen, regional lead texturants, Asia Pacific Tate & Lyle, shares more with APFI.
Consumers are looking for unique tastes, such as sourness, throughout the food and beverage market, including confectionery. How can manufacturers incorporate this into their products but maintain product appeal? By Edwin Bontenbal, director Business Development, Food Corbion Purac Asia Pacific
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.