By choosing the right texturizing ingredients and handling them strategically, ice cream makers can craft an ice cream that performs properly and avoid the chemical-sounding additives consumers shun.
To limit the amount of added sugar allowed in the food supply, two medical doctors propose using a cap-and-trade policy, similar to that used for environmental pollutants.
Acid whey disposal used to be an issue. A ‘natural’ blue color wasn’t available. And dairy processors want to reduce sugars. Suppliers developed solutions to all of these concerns.
The purchase is said to expand Ingredion's higher-value specialty portfolio, establish manufacturing of specialty potato starches in North America, and build its presence in nature-based hydrocolloid ingredients.
October 15, 2014
Ingredion, a global provider of ingredient solutions for dairy foods and beverages, plans to acquire Penford Corp., a U.S.-based supplier of specialty ingredients.