3 09, 2021

Nutri-Score

Nutri-Score Also known as 5-Colour Nutrition label or 5-CNL What is Nutri-Score? The Nutri-Score, also known as the 5-Color Nutrition label, is a nutritional rating system that was selected by the French government in March 2017 to be displayed on food products. The Nutri-Score label is based on a 5-color coded scale [...]

27 09, 2019

Clarified Butter

Clarified Butter Also known as anhydrous milkfat, anhydrous butteroil, ghee or liquid gold What is Clarified Butter? Clarified butter is anhydrous milkfat that has been separated from the nonfat milk solids and water normally found in butter.1 Although both clarified and regular butter can be used in the same applications, the absence [...]

27 09, 2019

Pastry Shortening

Pastry Shortening Also known as roll-in or fill-in fat for laminated products What is Pastry Shortening? A pastry shortening is a firm yet malleable specialty fat used in laminated bakery products. It is made of solid and liquid fat blends at a precise ratio or solid fat index (SFI). It can be [...]

22 05, 2019

Frying

Frying What is Frying? Frying is a thermal food process that is widely used in the production of snacks and bakery products. Similar to baking and extrusion, it is used to impart unique textures, flavors and aromas to a variety of foods. Products traditionally made by frying include: French fries Tortilla chips [...]

16 04, 2019

Cake Donuts

Cake Donuts Also known as chemically-leavened doughnuts What are Cake Donuts? Cake donuts are amongst the most iconic and most popular U.S. bakery products. They are made from a cake batter that is chemically-leavened and fried to develop its traditional taste and aroma. Given their formulation and processing, cake donuts are one [...]

10 04, 2019

Glyceryl Monostearate

Glyceryl Monostearate Also known as glycerol monostearate or monostearin What is Glyceryl Monostearate? Glyceryl monostearate (GMS) is an effective emulsifier used in the baking industry available in the form of small beads, flakes, or powders. In addition to emulsification, GMS is a thickening agent and a  stabilizer. In baking, it is used [...]

9 04, 2019

Maltodextrins

Maltodextrins What is are Maltodextrins? Maltodextrins are products of partial hydrolysis of starch. They are used as: Bulking agents Carriers for flavors Sweetness reducers ‘Gram by gram’ sugar/fat replacers They are classified based on their dextrose equivalents (DE) which range from 3-20. The higher the DE, the more extensive is the hydrolysis [...]

5 02, 2019

What if There was No More Chocolate?!

Over 20 years ago, stakeholders in the cocoa industry got together to discuss the future of cocoa, and the sustainable cocoa sector was born to provide stability and benefits to the entire industry. What makes chocolate sustainable? Ecology/environmental protection: Implementing agricultural tools that reduce deforestation, end the use of toxic chemicals and prevent soil erosion. People/society: Farmers receive [...]

Title

Go to Top