gums, stabilizers and texturants - Articles - Page 3

Getting the texture right with cultured dairy foods

Sweet and savory flavors draw a lot of attention to new cultured dairy foods.

May 10, 2016

Often, flavor rules when it comes to consumer acceptability of foods. When it comes to cultured dairy foods, I might add “texture rules.”

Suppliers of emulsifiers, texturizers focus on clean label, non-GMO

February 16, 2016

Launched at the beginning of 2016, TIC Gums offers an extended portfolio of gellan and gellan-based blends for manufacturers seeking to formulate beverages which adhere to clean-label restrictions.

Getting texture right in dairy

Kimberly Decker

January 7, 2016

Dairy-product developers must get the texture just right in foods and beverages. They have to consider multiple factors, including ingredients, processing techniques, packaging and costs.

Dairy ingredients

TIC Gums targets texture in yogurt with stabilizer

April 27, 2015

TIC Gums develops Dairyblend YG AG to stabilize spoonable yogurts, yogurt drinks and smoothies.

New colors, anti-caking ingredients create better cheeses

January 19, 2015

New ingredients for cheesemaking.

Acquisitions

Ingredion to acquire Penford, a supplier of specialty ingredients

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.

The texture of dairy foods is as important as flavor, color

Kimberly Decker

January 8, 2014

Food scientists describe texture as being able to “make or break” a product’s acceptance by the public. Yet compared to flavor, aroma and color, texture has largely been unsung. That’s beginning to change.

Ingredients