JRS Food Ingredients’ Post

I've worked on cheese and I've worked on powders, but what about cheese powders? It's really a fascinating area and it has really been a please reviewing the area together with Gaurav Kr Deshwal, Ipek Altay and F.N.U. Akshit. Our reviww paper 'A review on the Production and Characteristics of Cheese Powders' has just been Foods MDPI #cheese #powder #cheesepowder #dairy #dairyproducts #dairyprocessing

New open-access publication: dairy versus non-dairy cheese texture: Sensory and instrumental contrasts: https://lnkd.in/ghPtVSjH What can LAOS rheometry and double compression testing tell us about sensory perception of cheese texture? Some surprisingly good correlations across dairy and plant-based cheddar, mozzarella and cream cheese. We also created an RShiny app to calculate modulus of deformability from the first derivative of stress vs. strain at low deformation: https://lnkd.in/g_xVW4U7

Happy to share our latest article on nondairy frozen desserts! 🍦✨ The structural properties of plant-based frozen desserts are influenced by various factors, yet the interactions among these elements remain poorly understood. This often leads to products that do not meet customer expectations. Our study bridges a critical gap between academic research and the frozen dessert industry by evaluating the compositional, microstructural, and rheological properties of commercial nondairy frozen desserts available in the United States. The paper was just published in the Journal of Food Science and is available as open access! Check out the paper here: https://lnkd.in/gn2mPQ2T #nondairy #plantbased #frozendessert #uwmadison #foodsci #icecream

There are many different types of yogurts or fermented dairy products, such as Greek yogurt, low-fat and no-fat yogurt, creamy, drinking, organic, high protein, frozen, etc… However, the basic ingredients and manufacturing are essentially consistent 👉 🐄 Raw milk is first transported from the farm to the manufacture where it will be processed 👉 When the milk arrives at the plant, its composition is modified to be standardized for its dry matter, pasteurized (176°F or 80°C) and homogenized. 🦠 When pasteurization and homogenization are completed, the milk has to cool to 109.4-114.8° F (43-46°C) and the fermentation cultureis added in a concentration of about 2%. Live cultures consist of two lactic acid bacteria: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. These are the specific ferments of yogurt, which generates its consistency, flavor, aroma and health benefits, such as a facilitated digestion. 🍯 After cooling, fruits, sugar, and other ingredients can be added to obtain a large variety of products and yogurt is packaged afterwards. 🛒 Finally, the product is cooled and stored at refrigeration temperatures (40°F or 5°C) to slow down the physical, chemical and microbiological degradation. Now all you have to do is enjoy the many benefits of yogurt and its delicious taste in your sweet or savory recipes! What's your favorite way to eat yogurt?

Is there truly no limit to the amazing power of pomegranates? (New Year’s Edition - Part 2) 🎉🙌 Our Pomegranate Extract keeps finding new benefits almost daily – that’s why we refer to it as the Swiss Army Knife of ingredients for the food and beverage industry. We have discussed: ▶️ Cocoa reduction ▶️ Flavor enhancement ▶️ Natural flavor and color ▶️ Sodium and sugar reduction ▶️ Tannic acid/pH balancing ▶️ Improves warmed-over flavor ▶️ Improving shelf life That last USP is the one I wanted to focus on for this post. We knew the potential benefits of our material to extend shelf life, but we got confirmation this week. One of our customers used our Pomegranate Juice Extract and Extract of Rosemary for the listed reason of “used to preserve quality.” The customer did a tasting of their product, a frozen “blend bowl,” after 52 weeks of being stored frozen. They found the product had the same tasting notes as when it was made, with no micro issues as well. Our Pomegranate Extract provides protection for the water-based ingredients, while the Rosemary Extract protects the oil-based ingredients. This combination is a more cost-effective and robust stability system than one ingredient alone because adding the Pomegranate Extract gives you access to all the other benefits listed above. At a time when formulators and brands are looking for clean-label, sustainable, upcycled materials, you should start with one of the oldest superfruits known. ;-) P.S. ♻️ Repost this so we can all grow faster – together. *This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.

🌻 MODIFIED TAPIOCA STARCH FOR CHEESE ANALOGUE 🍀 💁♀️ Modified tapioca starch for Cheese Analogues is highly sought after by cheese manufacturers due to its numerous benefits. 👉 It serves as a cost-effective alternative to the expensive protein ingredients typically used in traditional cheese. 🧀 This article will explore the Modified Tapioca Starch for Cheese Analogues and its advantages. 📖 Read more here: https://lnkd.in/g6D9icSK #viegoglobal #vietnam #CheeseAnalogues #Modifiedtapiocastarch #AcetylatedDistarchAdipateE1422 #E1422 #DistarchPhosphateE1412 #Tapiocastarch #Starch

How To Make Fermented Bok Choy Recipe https://lnkd.in/ePSFdXE6

How To Make Fermented Bok Choy Recipe https://lnkd.in/ePSFdXE6

Our latest research article - "Functionality of Semolina Pasta Supplemented with Grapefruit Flavedo Byproduct: Effect on Phytochemical, Functional, Textural, Cooking, and Sensorial Quality" #pasta #wastevalorization #byproduct #utilization #circulareconomy

Our new ‘living artwork’ for our 'real kombucha' is really starting to make an impact on shelves. Inspired by the vibrant world of our kombucha culture under the microscope, we’ve developed our new packaging tool that sets the authentic apart. When you choose Two Boys Brew, you’re getting true kombucha— one that is scientifically proven to have real benefits and is loaded with naturally fermented probiotics (not added soil-borne bacillus strains) and naturally occurring organic acids (not added apple cider vinegar). There's a lot of counterfeit product dominating the kombucha category, but the tide is turning. Authentic brewers are fighting back and getting the word out to consumers who are wisening up to the con as they realise what's real and what's not. At Two Boys Brew we pride ourselves on making an authentic hand-flavoured botanical product that has no "natural flavours" (aroma chemicals) or "non-nutritive industrial sweeteners" (stevia and erythritol). Just pure, genuine small-batch, clean, craft kombucha the way it should be. #twoboysbrewkombucha #Kombucha #AwardWinning #FrenchKiss #SilkRoad #GrandBazaar #AustralianBeverages #Beverages #GutHealth #guthealth #culture #realkombucha #wemakeitbetter #rawkombucha #health #glutenfree #vegan #functional #antioxidants #probiotics #immunityboosting How to check if your kombucha is fake? 1. Look for sweeteners like stevia and erythritol (naturally occurring fermented bacteria strains needs glucose to survive not these non-nutritive sweeteners). 2. Check if there are added probiotics strains like bacillus (these are soil-borne bacteria strains that are added as they don't require refrigeration). They are not found in traditionally fermented kombucha. 3. Look for added organic acids like Apple Cider Vinegar. 4. Check if the product says no-refigeration required, or if you see unrefrigerated product sitting on shelves.