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When crunch comes to chomp
Meeting customer expectations for product quality is essential to success in any competitive industry. In the grain-based food industry the need to maintain quality while satisfying customer demands for new products is an ongoing problem
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Gelita Collagen Proteins
Gelita Collagen Proteins are suitable for manufacturers producing confectionery, health beauty supplements, as well as manufacturers of pharmaceutical capsules.
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Dairy product texturisers
National Starch has added four products designed to deliver a range of rich, indulgent textures in dairy foods to its portfolio.
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Texture analysis in the quest for perfection
In his recent prime-time TV series, In Search of Perfection, chef Heston Blumenthal has turned to texture analysis with a TA.XTPlus texture analyser to help him perfect classic dishes.
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FMC breaks ground on Thai MCC facility
FMC Corporation has broken ground on a new microcrystalline cellulose (MCC) manufacturing facility in Rayon, Thailand.
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Creating realistic, healthy meat substitutes
In seeking to eat healthier food, more consumers are turning to vegetable-based meat substitutes that resemble chicken and beef. However, while many meat substitutes can be made to taste like beef or chicken, the texture is often mushy or flaky. A team of researchers at the University of Missouri-Columbia is helping create vegetable-based meat substitutes that are remarkably similar to the texture, appearance and feel of actual meat.
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