Shyam Advisory - Investment Advisor’s Post

In this quick read, ingredient suppliers highlight the latest solutions for cheesemaking ingredients! Discover more on processed cheese manufacturers and more! #Cheesemaking #Cheese #DairyFoods #DairyProcesses #DairyIngredients https://lnkd.in/ggcuQyS6

😀 Aspartame is a widely used food additive and sweetener that is used in a variety of products on the market today. 🤗 It is commonly used as a sugar substitute in the food and beverage industry, and its versatility makes it a popular choice for manufacturers looking to reduce the calorie content of their products. 😘 Aspartame is available in various forms, including aspartame powder, which is supplied by wholesale aspartame suppliers to meet industry needs. 💪 Aspartame is a low-calorie sweetener that is approximately 200 times sweeter than sucrose (table sugar). This intense sweetness allows it to be used in small amounts, making it a cost-effective option for food and beverage manufacturers. 👍 Aspartame is commonly used in a variety of products, including soft drinks, desserts, chewing gum, dairy products, and even pharmaceuticals. #aspartame #aspartamepowder #foodadditives

𝐂𝐫𝐞𝐚𝐦 𝐈𝐧𝐬𝐭𝐚𝐧𝐭 𝐌𝐢𝐥𝐤 𝐏𝐨𝐰𝐝𝐞𝐫 𝐌𝐚𝐫𝐤𝐞𝐭 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐑𝐞𝐩𝐨𝐫𝐭 𝟐𝟎𝟐𝟒-𝟐𝟎𝟑𝟐 - 𝐒𝐚𝐧 𝐆𝐥𝐨𝐛𝐚𝐥 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 The instant milk powder market refers to the sale of milk powder that has undergone a suitable modification to enable it to dissolve in hot or cold water at a faster rate. These modified powders are useful for making drinks and desserts. There are various types of cream instant milk powder available, including whole milk, lactose-free milk, condensed milk, and skim milk. Additionally, cream instant milk powder is often used as an ingredient in the manufacturing of many dairy products, such as ice cream and cheese. The global instant milk powder market is expected to continue growing in the coming years due to rising demand from Asia Pacific. 𝐓𝐨 𝐊𝐧𝐨𝐰 𝐭𝐡𝐞 𝐆𝐥𝐨𝐛𝐚𝐥 𝐒𝐜𝐨𝐩𝐞 𝐚𝐧𝐝 𝐂𝐫𝐞𝐚𝐦 𝐈𝐧𝐬𝐭𝐚𝐧𝐭 𝐌𝐢𝐥𝐤 𝐏𝐨𝐰𝐝𝐞𝐫 𝐌𝐚𝐫𝐤𝐞𝐭 𝐑𝐞𝐪𝐮𝐞𝐬𝐭 𝐟𝐨𝐫 𝐒𝐚𝐦𝐩𝐥𝐞 𝐏𝐃𝐅; https://lnkd.in/eq4wq6ed *𝗕𝘆 𝗧𝘆𝗽𝗲:   26% Type, 28% Type *𝗕𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻:  Online Sales,Offline Sales *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻𝘀: North America, Europe, Asia-Pacific, South America, Middle East & Africa *𝗕𝘆 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀:  Fonterra, Dairygold Food Ingredients (UK), Alpen Food Company Pty Ltd, Vreugdenhil Dairy Foods, Kaskat Dairy, Miraka Limited, Synlait Milk Limited, A2 milk company, Imeko Dairy Products B.V., Polmlek / Fortuna #creaminstantmilkpowder #dairyindustry #milkproducts #foodindustry #dairyprocessing #instantmilk #dairytrends #culinaryingredients #marketanalysis #foodandbeverage #nutritionalproducts #dairybusiness #milkpowdermarket #foodprocessing #dairyproducts #industryinsights

Polydextrose is often used as a low-calorie bulking agent or sweetener in various food products, including some dairy items. Here are a few dairy brands or products that may contain polydextrose: Yogurt Brands: Some light or low-fat yogurts, particularly those marketed as lower in calories or sugar, may include polydextrose. Brands like Chobani, Oikos, or Yoplait might have specific flavors with this ingredient. Ice Cream Brands: Reduced-calorie or low-sugar ice creams, such as those from Breyers, Haagen-Dazs, or Halo Top, may contain polydextrose. Cream Cheese and Spreads: Some reduced-fat cream cheeses or cheese spreads, such as those from brands like Philadelphia, may use polydextrose to improve texture. Pudding and Custard Mixes: Brands like Jell-O or Snack Pack may include polydextrose in their lower-calorie options. Do you know what other foods contain polydextrose? #solublefiber #foodandbeverageindustry #foodindustry #foodscience #HealthyLivingTips #healthylifestyle

Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta - https://lnkd.in/dy3G_Fc6 The formulation of gluten-free bakery products presents a challenge to food technologists. The present study aims at the development of functional pasta mainly covering the evaluation of product quality. The results showed that increasing amaranth flour weakened the rheological properties of the dough and improved the physicochemical properties of the final product. With the increase of amaranth flour, the moisture content increased and hardness decreased. Although the cooking loss of enriched pasta was higher than that of the control sample, it was in accordance with the standard limit. Amaranth also reduced amylose leach out compared to the control sample. Amaranth (even in small levels) darkened the final product. Amaranth increased the fat, protein, and fiber contents of pasta. The increase in protein and fiber can be seen as a reason for the higher nutritional value of pasta products. Thus, amaranth can be used in the formulation of functional baking goods. However, the industrialization of this product requires more studies on increasing shelf life and preventing microbial growth. #amaranth

What Is Modified Starch? Modified starch refers to starch that undergoes chemical or enzymatic treatment to change its molecular structure, improving its functionality for specific purposes. This alteration makes it generally recognized as safe (GRAS) for consumption, with regulatory bodies such as the FDA closely monitoring its usage in food products to ensure safety standards are met. The modifications made depend on the desired properties for its intended use. Common types include pregelatinized starch, which is gelatinized and dried for quick hydration in cold water, and acid-modified starch, which is hydrolyzed with acid to reduce viscosity and enhance shelf-stability. Key Uses In Food Products: Modified starch serves various purposes, such as: 1. Texture Control: It allows precise adjustment of the texture and consistency of food items, enhancing the sensory experience for consumers . 2. Extended Shelf Life: Its stabilizing properties help prolong the shelf life of products, reducing waste and expanding market reach. 3. Versatility: Modified starch’s adaptability to various applications makes it an indispensable ingredient across various food products. , modified starches are used for adhesion and as binder in battered and breaded foods, formed meat and snack seasonings; as dustings for chewing gum and products produced in the bakery, as crisping cover for fried snacks; fat replacer and juiciness enhancement in ice cream and salad dressings, flavour encapsulating agents in beverage clouds, emulsion stabilizers in beverages, creamers and canned foods, foam stabilizer in marshmal lows; gelling agents in gum drops and jelly gum, and as expanders in baked snacks 4. Clean Label Options: Manufacturers can opt for clean label modified starches to meet consumer demand for natural and minimally processed ingredients. In general, modified starch is used to improve the texture and mouthfeel of sauces and soups. It prevents issues like liquid separation and maintains consistency, even during prolonged shelf storage or reheating. This is particularly crucial in ready-to-eat meals and packaged soups. #foodscience #exploring #starches #foodindustry

AGROLAB IBÉRICA ACCREDITED FOR BENZOIC ACID AND SORBIC ACID IN FOOD AND FEED AGROLAB Ibérica (Tarragona) has extended its scope of #accreditation according to the ISO 17025 standard with the determination of #benzoic acid and #sorbic acid in #food, juices, beverages, #feed and pet food samples using liquid #chromatography coupled to a photodiode array detector (HPLC-PDA). The validated method allows the quantification of sorbic and benzoic acid at a concentration greater than or equal to 10 mg/kg. https://lnkd.in/e87cWQrF

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

Let me know if you would like to schedule some time to learn how Top Health can support your products, your company, and ultimately your consumers!