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.
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.
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.
Hilmar’s new 9320 Hydrolyzed Whey Protein Isolate is a high-quality protein. It delivers a concentrated source of whey protein made more readily digestible and bio-available with the addition of hydrolysis.