Technical Papers

182 Results

Exploring Fibre Fermentation Profiles

Exploring Fibre Fermentation Profiles

ProDigest developed the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®), which explores the fermentation profiles of fibres and evaluates...

Testing texture in gluten-free bakery

Testing texture in gluten-free bakery

Stable Micro Systems | 19-Mar-2018 | Technical / White Paper

Nothing beats biting into freshly baked foods, but without gluten, bakery products can fall flat. As gluten-free sales soar and competition intensifies...

Maximise protein enrichment, the premium way

Maximise protein enrichment, the premium way

Roquette | 18-Oct-2017 | Data Sheet

As European consumers adopt healthier lifestyles, so their eating habits include more high-protein foods. High protein cereals and bars are among the most...

Controlling pH with encapsulated malic acid in cakes

Controlling pH with encapsulated malic acid in cakes

TasteTech Encapsulation Solutions | 21-Sep-2017 | Technical / White Paper

A technical paper demonstrating the effectiveness of encapsulated malic acid when used to balance the pH of a cake batter.It determines the positive effects...

Tate_Lyle

Unlock the Benefits of Fibre Like Never Before

Tate & Lyle | 31-Jul-2017 | Case Study

The growing awareness of the health benefits of fibre, has prompted consumers to become more conscious of food and beverage products that contain added...

Domino

Confronting coding challenges in the bakery industry

Domino Printing Sciences | 13-Jul-2017 | Technical / White Paper

Consistent growth of the food industry means that packaged food requirements are steadily increasing across the world. Chief among these is ensuring that...

Championing UK ingredients

Championing UK ingredients

WRBM Ingredients Show | 23-Jun-2017 | Data Sheet

We’re launching The Ingredients Show as part of our market-defining UK food portfolio. That means it’ll be a key part of our five April shows covering...

jws

Trends in Bread: the New Indulgence?

Delavau Food Partners | 13-Jun-2017 | Technical / White Paper

The baking industry has seen challenges in recent years, with gluten-free and low-carb diet trends depressing consumption over the past five years. Although...

All about inulin

All about inulin

Sensus | 30-Mar-2017 | Data Sheet

Do you know all about inulin? Do you know about the proven health benefits? Inulin is a natural dietary fiber that is present in many plants. It is also...

Delavau_Bread

Staying Fresh: Converting to Clean Label ESL Technology

Delavau Food Partners | 20-Mar-2017 | Technical / White Paper

Conventional shelf life extenders and dough conditioners—such as sodium stearoyl lactylate, mono and diglycerides, or azodicarbonamide—can have less-than-desireable...

Navigating noodles for textural perfection

Navigating noodles for textural perfection

Stable Micro Systems | 06-Mar-2017 | Technical / White Paper

From chewy, thick and sticky egg noodles to dried, flat rice versions – noodles come in a range of sizes and textures, so stringent testing is needed to...

Emport

Rapid Allergen Tests: Save Money, Increase Sales

Emport LLC | 31-Oct-2016 | Case Study

Wondering whether your facility is capable of producing gluten/allergen-free foods? Creating a safe working environment for gluten-free and allergen-free...

Go Free-Range with whey proteins

Go Free-Range with whey proteins

Arla Foods Ingredients Group P/S | 19-Sep-2016 | Infographic

Consumers are becoming more aware of animal welfare and tend to be more appealed by products based on free range eggs, when grocery shopping. This means...

No gluten needed for these tasty muffins

No gluten needed for these tasty muffins

Sisterna B. V. | 05-Sep-2016 | Application Note

It is a real challenge to develop gluten free products that have comparable texture and volume as their original counterpart. Tests have given interesting...

Aromaferm_sell

NEW LINE DELIVERS AUTHENTIC ARTISAN FLAVORS

AB Mauri | 01-Jul-2016 | Technical / White Paper

Modern bakers face the pressure of producing high-quality, traditional breads for an ever more knowledgeable consumer, but without the luxury of time for...

tillage-farm

Your gluten-free oats may not be gluten-free

Glanbia Nutritionals | 23-May-2016

Oats are naturally gluten free, however cross-contamination through contact with other gluten-containing is commonplace in the food industry. How can you...

Organic-Eblast-image

Dough Strengthening & Extended Shelf Life Solution

AB Mauri | 06-Apr-2016 | Technical / White Paper

Designed with wholesome ingredients you desire in mind, a new range of high-quality organic solutions customized to meet your baked good needs are now...

Better shelf-stability, fresher cakes

Better shelf-stability, fresher cakes

Ingredion | 01-Mar-2016 | Technical / White Paper

How do you create a cake that remains fresher, longer?Ingredion’s team of sensory experts conducted a category appraisal on a gamut of leading shelf-stable...

FREE white paper: Effective frying technology

FREE white paper: Effective frying technology

FOODesign Machinery & Systems, Inc. | 01-Mar-2016 | Technical / White Paper

Increased system efficiency and high quality standards are essential when it comes to selecting a frying system that suits your needs. Download the FOODesign...

Efficient seasoning systems

Efficient seasoning systems

TNA Solutions Pty Ltd. | 01-Mar-2016 | Technical / White Paper

Performance and flexibility are essential when it comes to identifying the seasoning system that best suits your needs. Download the tna whitepaper to...

White paper: why choose a single source supplier?

White paper: why choose a single source supplier?

TNA Solutions Pty Ltd. | 01-Mar-2016 | Technical / White Paper

Working with a start-to-finish solutions provider can bring numerous benefits to food manufacturers looking to optimise productivity and performance. Download...

TNA Australia

Effective Oil Spray Applications

TNA Europe Ltd | 01-Mar-2016 | Technical / White Paper

Optimise processing efficiencies, minimise downtime and uphold high quality standards with the right spraying equipment. Download the tna white paper to...

AlgaVia_White Paper

Indulgent and Nutritious

Solazyme, Inc. | 11-Feb-2016 | Technical / White Paper

AlgaVia® Lipid Rich Powder can reduce or replace fats, egg yolks and oil. Download our full report to learn how you can use it to make your favorite formulations...

Sugars substitution: alternatives and synergies

Sugars substitution: alternatives and synergies

Roquette | 01-Jan-2016 | Technical / White Paper

The challenge: the reduction (even substitution) of simple sugars without losing sweetness and texture – crucial, given sugar’s textural role as a bulking...

Sugar replacement in sweet bakery

Sugar replacement in sweet bakery

Tereos Starch & Sweeteners Europe | 23-Nov-2015 | Data Sheet

Sugar is a key ingredient in biscuits and cakes. Apart from its sweet taste, it allows controlling the gelling point of starch, contributing to the texture...

Extend shelf life with anti-staling solutions

Extend shelf life with anti-staling solutions

Delavau Food Partners | 03-Nov-2015 | Technical / White Paper

Conventional shelf life extenders and dough conditioners—such as sodium stearoyl lactylate, mono and diglycerides, or azodicarbonamide—can have less-than-desireable...

New cake solution taps into ‘snackification’ trend

New cake solution taps into ‘snackification’ trend

Arla Foods Ingredients Group P/S | 04-Sep-2015 | Data Sheet

New cake solution taps into ‘snackification’ trendAccording to research by Nielsen[1], 45% of all consumers regularly consume a snack as a meal alternative....

Beverages Made Better with Oat Beta Glucan

Beverages Made Better with Oat Beta Glucan

Tate & Lyle - Speciality Food Ingredients | 30-Jun-2015 | Data Sheet

Functional beverages are increasingly becoming part of a healthy lifestyle for consumers around the world. Fibre-fortified beverages continue to grow and...

Bakers can replace eggs and keep their clean labels

Bakers can replace eggs and keep their clean labels

Arla Foods Ingredients Group P/S | 08-Jun-2015 | Data Sheet

Many bakers are on the lookout for egg replacers to maintain production and manage costs. But a key question is: How can you replace eggs without compromising...

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