Brookfield Engineering Laboratories announces the availability of an extensive library of texture analysis application notes relating to the food industry.
Corn Products International highlighted the opening of its state-of-the-art stevia production facility during the 2011 Food Ingredients Europe (FIE) trade show in Paris, France.
With the new stabilizing systems from Hydrosol, dairies and processed cheese plants can make attractive alternatives for cheese, white cheese and ricotta
Texture has always been an important attribute of foods and beverages. In fact, for some consumers, an adverse texture is enough for them to reject a food even before tasting it. This is because we not only use the sense of feeling in our mouths, or mouthfeel, to assess a food’s texture, we also create expectations of texture by visually evaluating a food.
Two years ago on a wintry morning, my eldest son, then in fourth grade, woke up early and asked if I would make him pancakes. This was music to my ears so I did not even think twice about using the only box of pancake mix in the house: a sample of a new high-fiber product. Following the box directions, I made about two servings, figuring I would join him for a warm breakfast.
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