Ingredion Incorporated’s Post

Take a look at the webinar below to answer your questions on sugar reduction and how to amplify your brand!

🌟 Exploring the Power of Enzymes in Food Production Lutz Popper, SternEnzym articulated the intricate dynamics of enzymes and their profound implications in biscuit production, unraveling the complexities with insightful clarity and precision. 🌱 Enzymes represent a sustainable solution in food production, unlocking new possibilities while minimizing environmental impact. Derived from natural sources through fermentation or extraction, these biocatalysts offer a sustainable alternative to traditional additives, significantly reducing resource consumption in food production. Amylases, one of the key enzyme classes discussed, break down starch molecules, reducing dough viscosity and enhancing extensibility. Their varied sources, including plants, molds, and bacteria, exhibit distinct temperature and pH optima, influencing their efficacy in different baking applications. Furthermore, shelf-life-prolonging amylases play a crucial role in maintaining crumb softness in bread, while glucoamylase contributes to browning, fermentation, and sweetness enhancement. 🗒 Read the full article to unravel the mysteries of enzymes and their profound impact on biscuit production!: https://lnkd.in/dgcMXXF4 🌱 #FoodScience #Enzymes #Amylase #Sustainability #Innovation #FoodIndustry #BiscuitProduction #biscuitpeople

In the 1990s, enzymes for biscuits, crackers and waffles were still something of a hobby for me. Over the years, however, it has become increasingly clear that they can make an important contribution to process reliability and product quality and, in the case of wafers, also to sustainability through energy savings.  So it was time to remind people of them once again, this time with two articles on the expert platform "biscuit people", where the first part was published today. https://lnkd.in/ejte9dCp

Do your research We are a leader in the food-tech revolution that seeks to replace the meat industry’s outdated and resource-intensive production processes with advanced technologies and sustainable ingredients. Founded in 2018, Redefine Meat develops technology and processes that replicate the texture, flavor, and experience of eating traditional meat, but without using animal ingredients. We call this “new-meat.”

FERMENTATION TECHNOLOGY This is the current commercial method used by most of the food and beverage companies. It has been used to produce microbial cells, microbial enzymes, microbial metabolites, recombinant products and in bio-transformations. This method generally employs a technique of microbial culture which is a multstep process that requires media formulation, sterilization, environmental control and operations of bio-reactors. FERMENTATION TECHNOLOGY It has mainly been employed in the manufacture of distilled spirits such as ; 1. Vodka 2. Whiskey 3. Brandy 4. Tequila 5. Cognac 6. Gin 7. Rum

News, opinions, and resources about the plant-based industry in a heartbeat! 🌱 The plant-based industry is moving at a rapid pace. Keep up with product launches, technology innovation, consumer preferences, and more with Plant Based World Pulse! 🌱 Check out the latest newsletter and subscribe! https://lnkd.in/eG_srZvq #plantbasednews #plantbasedtrends #plantbasedinsights #plantbasedproducts

This concept is the scientific basis behind all advanced thermal processing technologies, especially #continuousflow #microwaveprocessing. Similar contrast with batch processing techs like canning and retortable pouch sterilization is even more dramatic. The other major advantage is the straightforward, flexible and nearly infinite ability for scale-up with, (beyond just throughput), associated increase in quality and process controllability.

🌱 Looking for ways to keep up with the rapidly advancing ingredients industry? In this data-driven research on 1500+ ingredient startups, you get insights into solutions like plant-based ingredients, active ingredients, informatics, emulsion technology & more 👉 https://bit.ly/3OZDjMk #ingredients #materials #manufacturing #food #innnovation  

This is an insightful piece around cost parity for a food production system estimated to be worth $200B by 2040 (and that is only for products produced from large scale bio foundries) #food #foodsecurity #PF #precisionfermentation https://lnkd.in/gJYfAi6p

Food Technology we often don't Recognise this Sector Food technology is important feild for Biotechnology 1.Quality Assurance 2.Food Packaging and Labelling 3.Customer Satisfaction 4.Market Research,(Phd in Food Technology,Postdoc in Food Technology) 5.Product Development