Malt is essential in beer brewing, but the flavour it provides is often forgotten as manufacturers use the hops or yeast to tailor flavour instead. How can they capitalise on malt better? By Dr Nigel Davies, manufacturing and sustainability director, Muntons, and Jonathan Lau, sales & marketing director, Muntons Ingredients Asia Pacific
The concept of frozen dough and par-baking has shifted the economics of freshly baked bread, but can they match the perception of freshness and common characteristics that consumers readily look for when buying pastry products? By Xue Si-Ying, bakery group innovation manager and application specialist, DuPont nutrition & health
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
New findings on how food viscosity and hardness are determined could provide more insights into refining the texture of foods, enhancing their appeal and satiety.
With food no longer consumed simply for sustenance but serving a greater function in terms of indulgence, all senses play a big part in determining the overall experience. Addressing functional demands while maintaining the texture aspect is a challenge, but one that is worth achieving. By Lilian Tan, marketing manager, texture and delivery systems, Ingredion Asia