Articles
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1 week ago |
foodbusinessnews.net | Donna Berry
BARCELONA — GLP-1 medications took center stage at Vitafoods Europe, held May 20 to 22 in Barcelona. Discussions at the show focused primarily on two topics — how to formulate products to naturally boost GLP-1 hormone production in the body and how to develop nutrient dense foods for GLP-1 users. The first approach aims to support satiety, metabolic health, gut function and even hormonal regulation, said Silvia Soragni, category manager-savory ingredients, Lallemand Bio-Ingredients, Montreal.
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1 week ago |
dairyprocessing.com | Kristen Putch |Brooke Just |Donna Berry
The plant is expected to create 255 jobs and will source milk from 43,000 cows daily.
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1 week ago |
bakingbusiness.com | Donna Berry
While it sounds easy, loading up batters and doughs with fruits and nuts comes with some challenges. It’s important to manage moisture and color bleeding. “When you’re working with real fruits and nuts, there’s always that balance between flavor, texture, pH and process,” said Nicolas Nayener, research and development lab manager, Eurogerm K.
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2 weeks ago |
foodbusinessnews.net | Donna Berry
Food texture preference is very personal. Often times it is not thought of unless it puts someone off. This may be exemplified by cooked egg. Some prefer eggs scrambled, whereas others cannot tolerate their sponginess. Identifiable whites and yolks are favored by some, with preference to yolk consistency, runny to solid, quite varied. Sometimes “off” texture is an indicator of product quality. This is particularly true in dairy products.
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2 weeks ago |
bakingbusiness.com | Donna Berry
Consumers are moving away from three-square meals toward snacking throughout the day, and bakers are getting selective with ingredients to appeal to discerning consumers who are more conscious about what they eat. Adding minimally processed fruit and nut ingredients is often part of the plan. “Convenient, on-the-go snacking options used to satisfy consumers.
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