Clean Label Solutions For Frying Oil Stabilisation

A move to healthier, naturally sourced stabilisers is a must for food manufacturers to continue delivering the great flavours and textures consumers crave, while also meeting their healthy eating demands. By Cindy Tian, Kalsec Lead Scientist.   Consumers have an undeniable affinity for fried foods. Their enticing flavours, crunchy textures…

Creating ‘Better-For-You’ Beverages

Brands can conquer the ‘better-for-you’ market by reformulating beverages to be healthier while maintaining a consistent mouthfeel. By Dr Jodell Jiang, Technical Business Development Manager APMEA at Kerry.    Consumer demand for ‘better-for-you’ beverages is on the rise. According to Innova Market Insights, consumption of functional beverages rose from 12.6 percent to 27.2…

Premium Indulgence On A Dairy Basis

With rich texture and mouthfeel key to creating a premium experience in dairy, there lies tremendous potential and virtually endless opportunities in Southeast Asia for manufacturers to develop novel food and beverage options, reformulate existing offerings with on-trend label claims, and add on new product lines in keeping with the…

The Scoop On The Trending Impossible Meat Patty

The APFI team speaks to Laura Kliman, Senior Flavour Scientist from Impossible Foods to understand the sensory appeal of the famed meat-less burger patty.   Why was there a need to embark on research for a meatless patty? More than half of the land on Earth and more than one-quarter…

Time For Tea

Optimising the mouthfeel and texture of milk tea for the Asian consumer.   Tea was first drunk in China over 5,000 years ago and is still popular today as it provides a feel-good moment in daily life. But increasing globalisation is changing the way we drink tea. New trends are…

Innovating With Texture: Insights From CP Kelco

While flavor and formula typically receive the most attention from food formulators, it’s texture that’s on trend in product development today. Whether it’s duplicating the frothy foaminess of a coffee shop concoction or doing the unthinkable—shaking up carbonated soft drinks to create a gel, texture is making a splash in…

10 Ways Powdered Emulsifiers Outperform Cake Gels

Today’s powdered emulsifiers have a lot to offer cake producers, explains Arne Pedersen, Regional Application Manager for Bakery, Confectionery & Lipids at Palsgaard.   Invented more than 30 years ago, activated powdered emulsifiers are unlike ordinary food ingredient emulsifiers. While the latter are usually carried on shortening, powdered emulsifiers are…

Mouthfeel & Texturisation: A Dive Into The Food & Beverage Industry

Companies in the taste modulators market are effectively investing in R&D activities to develop successful formulations, says research company, MarketsandMarkets.   Texturising agents play an important role in the food and beverage industry as the consumer’s choice of a product majorly depends on the mouthfeel. End-use applications such as bakery…

“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 signature texture? By Lilian Tan, marketing manager for Texture and Delivery Systems, Ingredion APAC
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