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Product innovations > Technical Papers

Organic, natural and clean-label: opportunities and pitfalls

Zeelandia is creating new possibilities in the world of baking | 30-Oct-2014 | PDF Technical / white paper
Clean label requirements are here to stay and will continue to grow in importance. What if functionality, taste, price or freshness of ba...

Worldwide Sodium Landscape: The world according to salt

Tate &. Lyle | 28-Oct-2014 | PDF Technical / white paper
Discover the opportunities and challenges of producing lower-sodium foods that deliver on taste. See the complete picture of the state of...
We Sell Chia Seeds

We Sell Chia Seeds

16-Oct-2014 | PDF Data sheet
AgroBolivia is a Chia Supplier foremost for chia grown in Bolivia. We are a Novel Food Approved company for Chia Seed...

Analysing texture in gluten-free food

Stable Micro Systems | 13-Oct-2014 | PDF Technical / white paper
The demand for gluten-free food is growing globally. Quality control remains paramount to optimise recipes and ensure consumer appeal. Do...
Corn Refiners Association

Battle of the Buzz: Food Fears vs. Fact in the Digital Age

CRA | 24-Sep-2014 | PDF Technical / white paper
Food fears have been dominating consumer news and social media. But what does that really mean for your company? Should you reformulate?...

Is this the world's best microwave mix cake?

Palsgaard | 23-Sep-2014 | PDF Technical / white paper
Even the best of today’s microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for. In fact, co...

Is this the world's best microwave-mix cake?

Palsgaard | 23-Sep-2014 | PDF Application note
Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for.Now, food manufacturers can take adva...

Is this the world's best microwave-mix cake?

Palsgaard | 23-Sep-2014 | PDF Application note
Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for.Now, food manufacturers can take adva...
Kyowa Hakko USA

A superior hydration and recovery ingredient

Kyowa Hakko | 30-Jan-2014 | PDF Case study
Need an ingredient that can deliver serious hydration, endurance and recovery benefits for your next sports bar or beverage?  Vegeta...
Corn Refiners Association

Switching Sweeteners: A Recipe for Rising Bread Sales?

CRA | 01-Jan-1970 | PDF Case study
That’s what one major bread manufacturer thought when it removed HFCS from one of its main brands four years ago. However, rather than ri...

Increase yield with the highest accuracy for ash in the industry

Foss | 01-Jan-1970 | PDF Application note
We’ve helped millers save over $100,000 annually with accuracy improvements in their production. How?  The advanced hybrid spectrosc...
CRA

Sports Drinks: Does Sweetener Choice Add Energy to Sales?

CRA | 01-Jan-1970 | PDF Case study
Think your consumers are thirsty for a sweetener switch? That’s what one major sports-drink maker thought when it changed sweeteners in 2...
Dow Pharma & Food Solutions

Baking Science into Success with Dow

Dow Pharma & Food Solutions | 01-Jan-1970 | PDF Data sheet
Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. This white paper reports on experiments carrie...

Take a Bite Out of the Healthy Snack Category

Ganeden Biotech | 01-Jan-1970 | PDF Case study
We like to snack.  A lot!  Snack food sales increased by nearly 30 percent from 2007 to 2012, according to research firm Mintel...
Hochdorf

Viogerm® and your truly wholegrain product

Hochdorf Nutrifood Ltd | 01-Jan-1970 | PDF Technical / white paper
The high content of unsaturated fatty acids in wheat germ limits its shelf life, so the wheat germ is removed during flour production. Th...
Gravure vs Flexo HD print for flexible packaging

Gravure vs Flexo HD print for flexible packaging

01-Jan-1970 | PDF Case study
The development of Flexography printing techniques and supporting reprographic processes has taken great strides in recent years. So much...
Buisman Ingredients B.V.

Caramelised sugars, pure value for bread

Buisman Ingredients B.V. | 01-Jan-1970 | PDF Data sheet
The Caramelised sugars from Buisman Ingredients have high value as an ingredient in bread for their rich aroma and golden brown colour. D...

Perfecting texture in baked goods

Stable Micro Systems | 26-Mar-2014 | PDF Application note
Quality control in the baked confectionery market is vital for consumer appeal. Download this free white paper to find out how texture an...
Get your products in shape with Trancendim®

Get your products in shape with Trancendim®

Corbion Caravan | 06-Feb-2014 | PDF Data sheet
Looking for a way to remove partially hydrogenated oils from your formulations without increasing the saturated fat level? Trancendim fro...

Replace Your Eggs with OptiSol® 3000

Glanbia Nutritionals North America | 25-Nov-2013 | PDF Technical / white paper
OptiSol® 3000: Winner of the 2013 IFT Food Expo® Innovation AwardOptiSol® 3000 is a functional, nutritional, and economical solution for...

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