Technical Papers

150 Results

Is this the world's best microwave mix cake?

Is this the world's best microwave mix cake?

Palsgaard | 01-Dec-2014 | Technical / White Paper

Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for. Now, food manufacturers can take advantage of ingredients...

ADD PULSE FLOURS TO BOOST QUALITY PROTEIN AND FIBER

ADD PULSE FLOURS TO BOOST QUALITY PROTEIN AND FIBER

Best Cooking Pulses, Inc | 01-Dec-2014 | Technical / White Paper

Maximizing Quality Protein Using Complementary Plant Proteins, co-authored by Linda Malcolmson, James D. House and Margaret Hughes, is an up-to-date survey...

Organic, natural and clean-label: opportunities and pitfalls

Organic, natural and clean-label: opportunities and pitfalls

Zeelandia is creating new possibilities in the world of baking | 27-Nov-2014 | 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 bakery products...

New Sports yoghurt solution

New Sports yoghurt solution

Arla Foods Ingredients | 14-Nov-2014 | Data Sheet

New Sports yoghurt solution The tastiest way to perform your best Arla Foods Ingredients has developed a whey protein for creating ‘Sports yoghurts’ –...

Govanil™: Tasting the flavor of innovation

Govanil™: Tasting the flavor of innovation

Solvay Aroma Performance | 13-Nov-2014 | Technical / White Paper

Our functional solution opens opportunities to face low-calorie foods that deliver unique taste sensations. Explore in this white paper how Govanil™ range...

Baking Science into Success with Dow

Baking Science into Success with Dow

Dow Food Solutions | 11-Nov-2014 | Technical / White Paper

Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. Our family of METHOCEL™, WELLENCE™ Gluten-Free food ingredients...

Bakery study: consumers ready for healthier products

Bakery study: consumers ready for healthier products

Sensus. Inspired by inulin... | 10-Nov-2014 | Technical / White Paper

Based on a consumer survey, Sensus has discovered that the demand for healthy, good-tasting food is on the rise and that consumers are willing to pay a...

We Sell Chia Seeds

We Sell Chia Seeds

Information not available | 16-Oct-2014 | Data Sheet

AgroBolivia is a Chia Supplier foremost for chia grown in Bolivia. We are a Novel Food Approved company for Chia Seeds and Organically certified by the...

Analysing texture in gluten-free food

Analysing texture in gluten-free food

Stable Micro Systems | 13-Oct-2014 | Technical / White Paper

The demand for gluten-free food is growing globally. Quality control remains paramount to optimise recipes and ensure consumer appeal. Download this free...

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

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

Palsgaard | 23-Sep-2014 | Application Note

Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for.Now, food manufacturers can take advantage of ingredients...

Kyowa Hakko USA

A science overview of Sustamine's sports benefits

Kyowa Hakko USA | 01-Sep-2014 | Clinical Study

Looking for an ingredient that can deliver serious hydration, endurance and recovery benefits for your next sports bar, beverage or supplement? Sustamine® is...

Dow Pharma & Food Solutions

Baking Science into Success with Dow

Dow Food Solutions | 09-Jul-2014 | Data Sheet

Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. This white paper reports on experiments carried out in the first...

Take a Bite Out of the Healthy Snack Category

Take a Bite Out of the Healthy Snack Category

Ganeden | 10-Jun-2014 | 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. But when and how we snack...

Hochdorf

Viogerm® and your truly wholegrain product

Hochdorf Nutrifood Ltd - BEST PARTNER for nutrition solutions at every stage of life | 15-May-2014 | 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. This means that...

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