Scoular Food Innovation’s Post

70,000 year-old food ingredient? Clean label soluble fiber! Have you been able to guess it yet? It is Acacia! Vincent Delaroche shared insights on this amazing ingredient. Here is the summary: 🌳 - Acacia grows on a tree. It is as #cleanlabel as it gets 🥗 - Acacia is a #fiber 😋 - Acacia is #organic 🍶 - Acacia does not increase the #viscosity (thickness) of food products and can be added to any packaged goods to increase fiber content and impart #mouthfeel 🥚 - Acacia is a great emulsifier. You can use it for flavor emulsions, hydrophobic resin emulsions, and plant-based beverages to emulsify oils (and make them stay dispersed in water). For more information on #Acacia follow Simply Good Ingredients

Due to the rising demand for premium dairy products, our innovative cultures at BDF Natural Ingredients ensure superior quality, consistency, and taste. 🔬 Why Choose Our Starter Cultures? ✔ Enhanced Fermentation Control: Achieve the perfect tang and texture with our robust cultures. ✔Improved Product Stability: Extend shelf life with bioprotective cultures that maintain quality under various storage conditions. ✔Tailored Solutions: Whether you are a local producer or a large-scale manufacturer, we have solutions that fit your needs. Do we have an exclusive range specifically designed for rich and creamy sour cream? Yes, we do! There are many options, from the classic tangy and fresh flavor profile to rich buttery textures with pronounced aroma. 🥣 Dive into the possibilities with our starter cultures and transform your sour cream offerings. Perfect for dips, dressings, or enhancing your favorite recipes! 🔗 For more information visit www.bdfingredients.com, at info@bdfingredients.com, or contact us directly through LinkedIn. Let's innovate and grow together! #DairyInnovation #SourCream #FoodTech #BDFNaturalIngredients

🍮 Custard Production 🍮 #EsseciTecnofood We've developed two custard cream recipes using fresh high quality raw materials. 🌟Recipe 1: Traditional Flavor Crafted for #artisanal markets, ensuring a classic charm. 💡 Recipe 2: #Industrial Efficiency Scaled for large-scale production without compromising quality. We used four significant ingredients for our custards: milk, starch, sugar, and egg yolk. Let's delve into each of them in more detail. 🥚Custard thickens due to the #coagulation of #egg yolk protein, but it's crucial to remember that excessive heat can lead to over-coagulation and syneresis, resulting in a curdled texture. ♨️Starch in the mixture acts as a heat buffer, absorbing heat as it hydrates, thus maintaining a consistent rate of heat transfer. #Starch also contributes to a smoother texture and thicker mouthfeel. 🥛Whole and fresh milk is preferred. 🖇️Additionally, egg yolk contains enzymes like #amylase, which can break down added starch, leading to a thinner consistency in the mouth. Egg yolk #lecithin helps maintain the milk-egg interface. 📸Here you can also view the photo capturing our journey of crafting custard cream. 🔒Stay tuned for more updates and innovations in the food industry. #FoodInnovation #CreamCustard #BehindTheScenes #FoodTech #FoodScience #CreamCustard #Innovation #BehindTheScenes #ResearchAndDevelopment

For consumers, a visually appealing product, clear ingredient information, and ethically sourced ingredients are paramount. Over half of consumers (53%) equate any discoloration in food to being unsafe for consumption, emphasizing the crucial role visual appeal plays in their purchasing decisions. The key to achieving this visual appeal in meat products lies in the right choice of protection solutions, with plant-derived alternatives gaining prominence over traditional ones. Discover how rosemary stands out as it effectively delays oxidation, prevents rancidity and maintains color, flavor, and aroma in meat: https://lnkd.in/gKKvVHHq #consumerinsights #meat #poultry #foodscience #foodindustry #foodandbeverage #foodtechnology

🍞 Bread Enzymes and Improvers are pivotal in modern baking, elevating texture, flavor, and shelf life! 🔍 **Bread Enzymes:** Tailored blends crafted for specific bread varieties, providing clean label solutions by substituting chemicals with natural enzymes. They facilitate sugar & fat reduction while preserving taste, with advancements like extending shelf life and offering gluten-free alternatives for heightened quality. 🥖 **Bread Improvers:** These advancements enhance dough stability, volume, and structure, offering clean labels and customized solutions to meet diverse baking requirements. The industry is transitioning towards more sustainable and eco-friendly formulas, emphasizing multifunctional advantages and enhancing nutritional value. 📈 **Trends:** The demand for gluten-free choices is on the rise, supported by enhanced taste and prolonged shelf life. Bakeries are embracing sustainability by adopting natural ingredients to minimize their environmental impact. Furthermore, there's a growing focus on health and nutrition, emphasizing the provision of nutritious bread products. Exciting insights await on the evolving landscape of baking and how these fundamental components are shaping the industry's future! 🌾🥯 #BakingIndustry #FoodInnovation #BreadEnhancements

🌟 Science of Creamy Deserts🌟 1️⃣ Ingredients Selection: The choice of ingredients is crucial in frozen dessert production. 2️⃣ Formulation: Balancing ingredients to achieve the desired taste, texture, and mouthfeel. 3️⃣ Emulsification: This prevents the formation of ice crystals and creates a creamy texture 4️⃣ Stabilization: Maintain the structural integrity of the dessert during storage and serving. 5️⃣ Freezing Process: Rapid freezing helps minimize ice crystal formation, resulting in a smoother product. Techniques such as blast freezing, or liquid nitrogen freezing are commonly used in industrial production. 6️⃣ Packaging: Packaging plays a crucial role in maintaining the quality of frozen desserts during storage and transportation. . . . . . #CreamyDesserts #FrozenTreats #DessertScience #FoodTechnology #EmulsificationMagic #StabilizeAndDelight #PerfectFreezing #PackagingPerfection #SensationalSweets #DessertInnovation #FoodConsulting #FoodIndustryInsights #FoodScience #FoodTech #FoodInnovation #FoodBusiness #FoodConsultancy

𝗙𝗼𝗿𝗺𝘂𝗹𝗮𝘁𝗲 𝘄𝗶𝘁𝗵 𝗨𝗻𝗺𝗼𝗱𝗶𝗳𝗶𝗲𝗱 𝗖𝗼𝗿𝗻 𝗦𝘁𝗮𝗿𝗰𝗵 𝘁𝗵𝗮𝘁 𝗚𝗹𝗼𝗯𝗮𝗹 𝗖𝗼𝗻𝘀𝘂𝗺𝗲𝗿𝘀 𝗣𝗿𝗲𝗳𝗲𝗿 & 𝗘𝘅𝗽𝗲𝗰𝘁 Formulating natural, additive-free food with consumer-preferred ingredients can bring challenges. 𝗔𝘂𝘀𝘁𝗿𝗮𝗱𝗲’𝘀 𝗡𝗼𝗻-𝗚𝗠𝗢 𝗡𝗮𝘁𝗶𝘃𝗲 𝗖𝗼𝗿𝗻 𝗦𝘁𝗮𝗿𝗰𝗵 𝙙𝙚𝙡𝙞𝙫𝙚𝙧𝙨. This gluten-free, cost-effective, powerful thickener & stabilizer is often used in Sauces, Soups, Custards, Pie Fillings, Puddings, Salad Dressings, Pasta, Prepared Mixes, Baked Goods, Tortillas & Cereals. Aside from its nutritive value and extensive use in the Food industry, corn starch is a versatile raw material with a wide range of applications in Animal Feed, Pharmaceutical, Textile, Paper, Cosmetic and Construction industries. Inquire Now: 𝗶𝗻𝗳𝗼@𝗮𝘂𝘀𝘁𝗿𝗮𝗱𝗲𝗶𝗻𝗰.𝗰𝗼𝗺 Learn More: 𝗮𝘂𝘀𝘁𝗿𝗮𝗱𝗲𝗶𝗻𝗰.𝗰𝗼𝗺 #organic #nongmo #cleanlabel #sustainable #ingredients #native #unmodified #projectverified #cornstarch

We know rice is more than just a staple—it's a powerhouse ingredient. Here are some key benefits of using rice in your products: -Neutral Flavor and Color: Rice's neutral profile allows for versatile applications without overpowering other flavors. -Superior Texture: Rice provides a satisfying crunch without the melting stickiness of corn, offering a unique texture experience. -Versatility: Suitable for a wide range of applications, from baking to snacks. -Nutritional Value: With 6% protein, rice is a nutritious choice for health-conscious consumers. -Economical and Non-GMO: More cost-effective than sorghum, and our California-grown rice is guaranteed non-GMO, ensuring quality and traceability. -Traceability: Our vertically integrated model ensures complete transparency from farm to table, so you know exactly where your ingredients come from. Discover how our rice ingredients can elevate your products: https://lnkd.in/gZ7MSp73

Innovation in cocktail syrups with an infusion of botanical and organic ingredients in vivid flavors is expected to provide new growth opportunities to the manufacturers in the coming years. Several companies have been using natural ingredients and reducing the use of artificial flavors and colors. The increasing number of health-conscious consumers is boosting the sales of syrups with natural ingredients, coloring agents, and additives. Discover more such growth opportunities from Cocktail Syrups Market, click @ https://lnkd.in/d7khsmwe Grab a free sample report today! #GVR #marketresearch #WorldCocktailDay #CocktailDay #cocktail #beverages #fmcgindustry #researchinsights #CocktailSyrups #CocktailSyrupsMarket #marketstudy Kerry MONIN ADM Bristol Syrup Company Ltd DöhlerGroup Toschi Vignola Srl Giffard Liqueurs & Sirops

This is one for my Food Manufacturer followers🔬 ... With over 60% of our customers in the Food Manufacturing 🌍I thought I'd probe a little deeper into the benefits of using Novo Farina Ltd British-made Pea Protein in a variety of applications. This post focuses on Quick Hydrate Pea Mince (9022). ✔Added to products such as burgers and sausages, it increases the protein level - sometimes by >65% (depending on production process). ✔Improves the texture, providing a meaty, succulent bite minus the fat. ✔Keeps a neutral flavour profile so your ingredients can really sing. ✔Streamlines the Production Process - this versatile ingredient requires no pre-hydration so can be added straight into your products. ✔Improves sustainability - an absolute winner of an ingredient for reducing the food miles of your products and lowering the carbon footprint of your ingredients - Buy British! For more information or to get in touch with our Technical Experts for advice on how you can make a Clean Swap contact me on here or info@novofarina.com. #plantbasedprotein #peaprotein #foodmanufacturing #NPD #newproductdevelopment #britishmade #cleanlabel #highinprotein