The Coolest Way To Battle Heat Shock

Ice cream quality suffers from the effects of temperature fluctuations during transport and storage. But what lies at the root of the problem and what can ice cream manufacturers do to maintain good ice cream quality? By Hanne K. Ludvigsen, Global Product & Application Manager, Dairy & Ice cream, Palsgaard…

Adding Value To Surimi

Surimi, a paste made from fish meat, is commonly consumed as part of the Asian cuisine. Several functional ingredients can meet current consumer demands to produce healthier products. By Wanlin Koh, Market Development Manager, and Agata Moellerhenn, Product Manager, Jungbunzlauer Ladenburg GmbH

Super-Stable Colours That Pass The Test

Natural colours are the basic expectations by consumers now, but it is also critical that these maintain the expected visual appearances of products, regardless of application. Christiane Lippert, head of Marketing, Food, Lycored, discusses how they tested the stability of lycopene and betacarotene in beverages and what they found.

Delivering Antioxidant Effects The Right Way

With consumers increasing demand for more healthful products, it is essential that food and beverages on the market that claim this, such as those with antioxidants, are truly healthful. Dr Vincent Candrawinata, Conjoint Fellow of The University of Newcastle, Australia and Founder of Renovatio Bioscience, discusses phenolic antioxidants and how…
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