Pushing Puff Pastry Margarine Performance

  If there were ever a competitive sport for margarines, puff pastry margarines would be the elite athletes—powerful, flexible and able to perform almost on…

“Crunch” Time For Snack Manufacturers

  Asia Pacific snack market is expanding at twice the global growth rate. How can snack manufacturers capture the attention of consumers by creating their…

An Active Solution To Removing PHOs In Baked Goods

With partially hydrogenated oils being phased out over the next two years, both cake mix and industrial cake manufacturers need to take a closer look…

Sugar Confectionery: Maintaining Taste & Texture

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…

The Power Of Starch: Creating Cheese Products With Superior Texture

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…

Changing Paradigms Of The Food Texturants Market

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…

Delving Into Texturants: Benefits And Opportunities

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…

Creamy Chocolate Centres For Premium Bakes

There is nothing more disappointing than expecting a creamy chocolate centre in a bakery product, but getting instead a hard piece of chocolate or liquid,…

From Building Blocks To Culinary Creations

Taste has always been an important component in food, and is becoming even more so to consumers in recent years. Manufacturers can combine several extracts…

Common Emulsifiers & Stabilisers In Everyday Food

A guide to commonly used additives in everyday food, their applications, attributes and how they will continue to affect future food trends on a global…

Ingredients

Softer For Longer

In bakery products, softness is one of the key qualities that consumers look for. How can manufacturers improve the appeal of bakery products? By Elynne…

Ingredients

Unmasking Encapsulation— What Modern Encapsulants Can Do For You

Food manufacturers are constantly pressured to deliver great tasting, good looking, quality food and beverages. To accomplish this, they need to overcome a wide range…

Ingredients

The Changing Cake & Dessert World

Consumers are increasingly expecting baking mixes that can fulfil any requirements in terms of taste and texture, and the current baking innovations may just provide…

Ingredients

Health Matters, But Taste Is King

How healthy a food is is important to the consumer, but taste can hold an even higher priority; no matter how healthful a food is,…

Ingredients

Promising Mouthfeel With Tribology

Tribology, a field of study that is most commonly used in the automotive industry, may be the key to unlock the mystery behind the sensory…

Ingredients

Molecular Encapsulation For Stable Emulsions

Salad dressings, whipped desserts, ice cream or even mayonnaise are a big part of our lives today. However they contain an oil-in-water phase and need…

Ingredients

Can We Print Crispiness?

Food demands are becoming harder to achieve. Consumers want personalised, unique foods that have familiar mouthfeel, texture, and are nutritious. At the same time, they…

Ingredients

Tribology And Dairy Products

Health-conscious consumers want low-calorie alternatives for food and beverages and food manufacturers are rushing to meet that demand. Using tribology as an analysing tool, innovations…

Ingredients

Great Yoghurt Textures Are A Technical Triumph

For the best and most stable yoghurts to captivate consumers, you need the tailored texturant that takes proteins in hand, matches your process and meets…

Ingredients

When Oil And Water Don’t Mix

Emulsifiers and stabilisers are commonly used food additives for their functional properties. What roles do they play in food applications? By DPO International