Technical Papers

204 Results

A new clean label ingredient for healthy baking

A new clean label ingredient for healthy baking

Content provided by BENEXIA – Advanced Seed Nutrition | 15-Oct-2020 | Data Sheet

Benexia® Xia Powder W 435 LM is a new plant-based sustainable ingredient for bakery and snacks, designed to achieve superior healthy nutrient dense products,...

Exploring Innovation for Sweet Baked Products

Exploring Innovation for Sweet Baked Products

Content provided by Cargill | 04-Aug-2020 | White Paper

From doughnuts to danishes, sweet baked goods offer something for almost everyone – and the relationships run deep. But as consumer attitudes about health...

Donut Frying Insights

Donut Frying Insights

Content provided by Cargill - Protein | 11-Sep-2019 | White Paper

What to know when selecting a donut frying shortening and best practice tips for optimal frying performance.

Testing texture in reformulated food

Testing texture in reformulated food

Losing fat, sugar or salt without losing enjoyment is a challenge for all formulators.
Understanding the impact on texture, and the potential implications...

How Pasta Flour Makes Better Breads, Pizzas, and More

How Pasta Flour Makes Better Breads, Pizzas, and More

Content provided by Italgrani USA, Inc | 10-Jun-2019 | White Paper

Taste, texture, and visual appeal—all are notable drivers in the purchase of breads, pies, pizzas, and other baked goods. Traditionally used in pasta,...

High fibre snacks take the lead

High fibre snacks take the lead

Content provided by Taura Natural Ingredients | 07-Jun-2019 | White Paper

Dietary fibres offer a broad range of health benefits. An adequate intake of dietary fibres is essential to promote general health and to prevent several...

The Elegance of Expeller Pressed

The Elegance of Expeller Pressed

Content provided by Bunge Oils | 16-May-2019 | White Paper

Simply put: today’s consumers want food, simply. Shoppers are choosing products with fewer ingredients that are closer to the fresh foods they know. One...

Stable antioxidants for deep frying applications

Stable antioxidants for deep frying applications

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 18-Mar-2019 | White Paper

Large quantities of wastage occur for frying oil in the snacking segment. When oil is fried at high temperatures, it quickly reaches its smoke point and...

Stable natural colours for meat applications

Stable natural colours for meat applications

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 04-Mar-2019 | White Paper

Addition of colour makes food more attractive and enhances its overall appeal. However, the addition of colours in meat and meat products poses several...

Learn the secret to making clean label baked goods

Learn the secret to making clean label baked goods

Content provided by Dawn Foods Ltd. | 08-Oct-2018 | White Paper

While clean label baked goods are in high demand, there are challenges in creating consistent, high-quality baked goods that taste and perform like traditional...

Heat and light stable, award-winning natural colours

Heat and light stable, award-winning natural colours

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 04-Oct-2018 | White Paper

Consuming food involves more than just taste. It is a full sensorial experience. The visual appearance is one of the most powerful ways to capture a consumer’s...

Accelerate your supply chain as pressures intensify

Accelerate your supply chain as pressures intensify

Content provided by William Reed | 10-Sep-2018 | White Paper

Food, Drink and Non-Food manufacturers are under pressure. Range reviews, massive retail mergers, the backlash against plastic packaging and the ongoing...

Natural Green Hues in Beverages - Stable, Vibrant, Safe

Natural Green Hues in Beverages - Stable, Vibrant, Safe

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 06-Sep-2018 | White Paper

Demand for natural colours is on the rise in comparison with synthetic colours, derived from petrochemicals/other sources. Green colour in food industry...

Build loyalty with Foodservice & Retail customers

Build loyalty with Foodservice & Retail customers

Content provided by Dawn Foods Ltd. | 01-Aug-2018 | White Paper

Knowing the challenges your foodservice and retail customers face is invaluable for aligning your bakery products and services to address those challenges....

Kikkoman

Asian Flavors Adapt to Fit New Applications

Content provided by Kikkoman Sales USA, Inc. | 18-Jul-2018 | White Paper

For close to four centuries, Kikkoman has built its heritage on mastering the techniques—and applying the leading-edge technologies—that maximize flavor....

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

Content provided by Stable Micro Systems | 19-Mar-2018 | 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...

Fibruline ® chicory root fibre to improve pizza dough

Fibruline ® chicory root fibre to improve pizza dough

Content provided by Cosucra Groupe Warcoing SA | 26-Feb-2018 | Application Note

Fibruline ® chicory root fibres (inulin) improve dough texture and processability of pizza dough by increasing the extensibility and reducing the water...

Maximise protein enrichment, the premium way

Maximise protein enrichment, the premium way

Content provided by 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

Content provided by TasteTech Encapsulation Solutions | 21-Sep-2017 | 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

Content provided by 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

Content provided by Domino Printing Sciences | 13-Jul-2017 | 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

Content provided by 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?

Content provided by Delavau Food Partners | 13-Jun-2017 | 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...

Delavau_Bread

Staying Fresh: Converting to Clean Label ESL Technology

Content provided by Delavau Food Partners | 20-Mar-2017 | 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

Content provided by Stable Micro Systems | 06-Mar-2017 | 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...

UR_ATRIA

Food Packaging Benefits from Collaborative Robots

Content provided by Universal Robots | 14-Feb-2017 | Case Study

Download the case study to see how Atria Scandinavia beefed up productivity and reduced downtime with 3 collaborative robots. Working safely alongside...

Discover the highlights of the consumer study here

Discover the highlights of the consumer study here

Content provided by Puratos | 05-Dec-2016 | Data Sheet

Packaged cakes are on the rise. This is why Puratos commissioned a consumer study with more than 3000 consumers from 13 countries, including the biggest...

Emport

Rapid Allergen Tests: Save Money, Increase Sales

Content provided by 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...