Product innovations

242 Results

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...

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...

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...

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...

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...

Food Vision 2016 Event Programme

Food Vision 2016 Event Programme

WRBM - Food Vision | 05-Jan-2016 | Event Programme

Leaders in R&D, marketing and business strategy who are passionate about innovation and growth come together at Food Vision in Cannes to debate the...

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...

Mapping the Snack Category: Key Trends in Snacking

Mapping the Snack Category: Key Trends in Snacking

Almond Board of California | Recorded the 03-Dec-2015 | Webinar

Snack options are more plentiful and available in more categories than ever before. In this free, 50-minute webinar, Lu Ann Williams, of Innova Market...

New Data: How to Tap the Rising Demand for Nuts

New Data: How to Tap the Rising Demand for Nuts

Turkish Hazelnut Promotion Group | Recorded the 11-Nov-2015 | Webinar

Dollar sales of hazelnut products have grown 45%, yet consumers want more. New data reveals precise opportunities for product development

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...

FREE white paper: Top traceability tools

FREE white paper: Top traceability tools

TNA Solutions Pty Ltd. | 01-Jun-2015 | Technical / White Paper

Improving traceability is essential to operate safely and remain competitive in the highly regulated food industry. Download the tna white paper to discover...

Microencapsulated Sorbic Acid: The Winning Formula (50)

Microencapsulated Sorbic Acid: The Winning Formula

TasteTech Encapsulation Solutions | 22-Apr-2015 | Technical / White Paper

Despite sorbic acids potential in being a highly effective bakery preservative, historically, it has not been used in yeast leavened products due to its...

Consumers need more fiber-enriched products

Consumers need more fiber-enriched products

Ingredion | 16-Feb-2015 | Data Sheet

Ninety-nine percent of U.S. consumers say it’s important to get enough fiber in their diets, but most Americans fall short on consuming fiber, with average...

The challenge of bakery retail

The challenge of bakery retail

William Reed Business Media | Recorded the 26-Mar-2015 | Webinar

To mark the launch of the Bakery Market Report 2015, British Baker brings together a panel of experts to discuss the challenge of bakery retail in the...

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

Avena Foods | 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 Group P/S | 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 | 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...

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

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 | 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...

Zeelandia

Zeelandia Innovation: XFresh

Zeelandia is creating new possibilities in the world of baking | 30-Jul-2014

Improve cake freshness with XFresh, by ZeelandiaXFresh prolongs shelf life and improves the freshness of cake. Consumer tests and professional panels show...

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...

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...

Gluten-free made easy

Gluten-free made easy

Nordic Sugar | 15-May-2014

Let Fibrex® sugar beet fibre transform your gluten-free baking. This natural, healthy and multi-functional ingredient  will improve any gluten-free formulation. ...

Gravure vs Flexo HD print for flexible packaging

Gravure vs Flexo HD print for flexible packaging

Information not available | 07-May-2014 | Case Study

The development of Flexography printing techniques and supporting reprographic processes has taken great strides in recent years. So much so that the industry...

Buisman Ingredients B.V.

Caramelised sugars, pure value for bread

Buisman Ingredients B.V. | 06-May-2014 | Data Sheet

The Caramelised sugars from Buisman Ingredients have high value as an ingredient in bread for their rich aroma and golden brown colour. During its unique...

Get your products in shape with Trancendim®

Get your products in shape with Trancendim®

Corbion Caravan | 10-Feb-2014 | Data Sheet

Looking for a way to remove partially hydrogenated oils from your formulations without increasing the saturated fat level? Trancendim from Corbion Caravan...

Replace Your Eggs with OptiSol® 3000

Replace Your Eggs with OptiSol® 3000

Glanbia Nutritionals | 03-Feb-2014 | Technical / White Paper

OptiSol® 3000: Winner of the 2013 IFT Food Expo® Innovation AwardOptiSol® 3000 is a functional, nutritional, and economical solution for the problem of...

Intelligent Distribution Systems

Intelligent Distribution Systems

TNA Europe Ltd | 01-Feb-2014 | Technical / White Paper

To maximise production yield yet still deliver exceptional product quality and value, manufacturers must ensure their production lines run as efficiently...

Puratos

Download must-read fresh thinking from Puratos!

Puratos | 02-Oct-2013 | Technical / White Paper

Cake science is allowing major progress in extending the freshness and shelf life of packed cakes. Certain manufacturers are taking full advantage of this...

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