by Food Marketing Technology | Feb 25, 2021 | Ingredients
Consumer expectations are growing when it comes to meat alternatives – and convincing texture is crucial for success Until a few years ago, people who opted for a meatless lifestyle had to accept sacrifices in terms of indulgence when it came to meat alternatives. The...
by Food Marketing Technology | Feb 25, 2021 | Ingredients
Cham innovates plant-based ready meals and soups with new instant pulses and grains Cham Foods, Ltd., launches a line of dry, ready-to-eat (RTE) pulses and grains for instant meals and soups to fill the demand for a quick, nutritious meal at home or on-the-go. The new...
by Food Marketing Technology | Feb 24, 2021 | Ingredients
By Dr. Roland Beck What Is The Market Need? Titanium dioxide, TiO2 (E171) needs to be replaced, since its public acceptance as a food additive has steadily declined in recent years and its technological necessity as a whitening pigment in food is being challenged by...
by Food Marketing Technology | Dec 22, 2020 | Ingredients
Royal DSM recently unveiled its complete portfolio of integrated solutions for creating stand-out plant-based meat alternatives. The range is designed to enhance taste, texture and nutritional value, while also managing sodium content in meat alternative applications...
by Food Marketing Technology | Dec 22, 2020 | Ingredients
*Anuradha Dutta & **Shweta Suri Iron is an essential trace mineral which serves as a carrier of oxygen to the tissues from the lungs by red blood cells. Most of the iron present in the body is in the form of hemoglobin which transports oxygen in the blood. In...
by Food Marketing Technology | Dec 22, 2020 | Ingredients
*Dr. Pratima Awasthi Ms. Homi Joshi, Ph.D. Scholar Introduction Malnutrition is the most common problem in the developing countries and the condition is particularly serious among infants. In many areas where prolonged breast-feeding is common, nutritional problems...
