No compromise: Nutritious food with optimal taste and texture
Innovative ingredients from Loryma boost fibre and protein content in bakery products, pizza and pasta Food ingredient specialist Loryma offers functional solutions to improve the...
Category : Ingredients
New medical nutrition ingredient combines high-protein with “best taste yet”
Arla Foods Ingredients has launched a new whey protein hydrolysate with a better taste profile than comparable ingredients for peptide-based medical nutrition. The highly hydrolysed...
Nestlé introduces culinary innovations focusing on protein
Nestlé is expanding its culinary portfolio with high protein products across key geographies. This includes solutions developed to meet specific nutritional needs under new brands,...
Arla Foods Ingredients harnesses upcycling potential of acid whey
Arla Foods Ingredients is demonstrating how acid whey can be transformed into a valuable raw material for high-protein dairy products with an ‘upcycled’ positioning. The...
Green Chilies: A Fiery Ingredient with Global Appeal
Introduction Few ingredients can claim the universal appeal and versatile application that green chilies boast. Known for their distinctive heat and vibrant color, green chilies...
Millet-Based Probiotic Beverages
Khumbaron Kiranbala Kabui1 and K.A. Athmaselvi1 1Department of Centre of Excellence for Grain Sciences,National Institute of Food Technology, Entrepreneurship and Management, Thanjavur-613005 Introduction Millet is...
Mastering Global Flavours: Customizing Taste for Diverse Markets
As globalization continues to shrink the world, food and beverage companies face a unique challenge: how to create flavours that resonate with consumers from vastly...
From Niche Product to Mainstream: The Rise of Diet Rice in the Food Industry
Authored by Mr. Vikram Marwaha, Joint Managing Director of DRRK Foods In recent times, healthy eating habits have evolved into a fundamental lifestyle choice rather...
FSSAI’s Role in Protecting Consumers from Seafood Hazards
M. Anbumathi, C.J. Aslin Ame Christo, A. Dhivya & P. Karthickumar College of Fisheries Engineering, TNJFU, Nagapattinam [email protected] India’s thriving seafood industry is a...
Innovation in Plant-Based Foods: The Future of Vegan Cheese
Vegan cheese has emerged as a revolutionary ingredient in the culinary world, offering a plant-based alternative that caters to the growing demand for health-conscious and...