8 10, 2019

A Heat Stable Frosting That’s Label Friendly

2019-10-08T14:28:43-07:00

There are plenty of decorative icings/frostings on the market, but it’s hard to find one that can stand up to the heat. However, here is an emulsifying dietary fiber that creates a heat stable frosting or icing, while enabling the integration of healthy vegetable oils instead of hard fats, at the same time! CAVAMAX® W6 [...]

A Heat Stable Frosting That’s Label Friendly2019-10-08T14:28:43-07:00
9 07, 2019

A Proof Tolerant Yeast to Control Your Dough

2019-07-09T10:40:46-07:00

Have you thrown away or remixed doughs because they are spent or over proofed? What if we told you that is a thing of the past? Yeast is the key ingredient to dough development and fermentation. It’s also a process that needs to be precise. Let it work too long and doughs are ruined. But [...]

A Proof Tolerant Yeast to Control Your Dough2019-07-09T10:40:46-07:00
29 05, 2019

Can a Plant-based Ingredient Replace Eggs?

2019-07-26T09:42:58-07:00

There is a new plant-based ingredient: NouravantTM. What makes this ingredient different? A plant-based ingredient that provides emulsification, texturization and humectancy An egg and fat replacer A gluten-free, dairy-free, soy-free, and non-GMO ingredient 25-50% savings on cost of eggs annually How is it innovative? NouravantTM is created from only plants and water. It is derived [...]

Can a Plant-based Ingredient Replace Eggs?2019-07-26T09:42:58-07:00
29 04, 2019

How to Get a Longer Shelf Life for Cakes, Naturally!

2019-04-29T14:23:00-07:00

More clean label alternatives are coming out, which is great news for those of you looking to get ahead of the trend. What's the latest solution? A clean-label preservative specifically for cakes and sweet goods! It's SOR-Mate, which is: A fruit and plant extract that has high levels of naturally occurring sorbic acid A mold [...]

How to Get a Longer Shelf Life for Cakes, Naturally!2019-04-29T14:23:00-07:00
11 03, 2019

An Organic, Non-thermal Kill Step for Seeds, Grains and Nuts

2019-03-11T15:38:40-07:00

If you work with organic seeds, grains and nuts, you know the problems that arise when it comes to food safety. Heat-based pasteurization can influence sensory attributes and germination. Chemical fumigation isn’t organic, and irradiation means a stigma on the label. Is there an organic, non-thermal way to treat them that won’t impact the final [...]

An Organic, Non-thermal Kill Step for Seeds, Grains and Nuts2019-03-11T15:38:40-07:00
30 01, 2019

Catch Foodborne Illness with a Scan at the Start

2019-01-30T15:48:11-07:00

The dangers of foodborne illness in the food industry are real. One virus or bacteria can spark a recall, endanger customers, hurt your brand and cost you greatly. While proper hygiene and cleaning is important with every aspect of food production, it starts with employees. In fact, almost half of the time, the bacteria is [...]

Catch Foodborne Illness with a Scan at the Start2019-01-30T15:48:11-07:00
28 11, 2018

Could This Ingredient Make People Eat Bread Again?

2018-12-10T05:21:10-07:00

Bakers now have an easier way into the growing market of low-FODMAP baking, with a natural way to lower fructan levels in bread products. Baked goods that promote gut well-being are becoming more and more popular. And while gluten-free foods may be getting most of the spotlight, low-FODMAP food is making a name for itself [...]

Could This Ingredient Make People Eat Bread Again?2018-12-10T05:21:10-07:00
9 10, 2018

What? A Non-enzyme Based DATEM Replacement?

2018-12-10T05:21:21-07:00

  I’ve been asking around for some time now for a solution to replace emulsifiers like SSL and DATEM. Most clean label solutions involve enzymes, and this is currently the perfect answer. But my radar tells me that enzymes may lose their appeal in a few years. Why, you may ask? It’s because there’s some [...]

What? A Non-enzyme Based DATEM Replacement?2018-12-10T05:21:21-07:00