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…

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…

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…

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,…

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…

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…

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…

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…

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…

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

Ingredients

Water Activity And Quality In Confectionery

Water is one of the most important components in confectionery. Though sugar is the signature ingredient of candy and confectionery, water runs a close second,…

Ingredients

Overcoming The Frozen Bakery Challenge

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…

Ingredients

From Wild West To Finely Tuned Instrument

The bad old days of margarine whose production quality was difficult to control are over, thanks to one man’s invention of the modern emulsifier. What…

Ingredients

Emulsifiers In Aerated Food

To the consumer, the quality of food is all about the texture and appearance. Air present in foods often creates critical sensory properties, so how…

Ingredients

The Value Of Sound Bites

Taste, smell and texture have long been associated with eating enjoyment but there is one characteristic that is yet to be fully explored: sound. The…