News & Analysis on Food & Beverage Development & Technology
The sugar content of juice based beverages provides not only sweetness but also influences the multi-sensory experience of the beverages.
Reducing or removing added sugar results in a change of the overall perception. With a combination of a specifically designed Pectin and a multi-functional citrus fibre from the Herbstreith & Fox Group, the multi-sensory profile of a low sugar beverage can be optimised to match the consumers’ expectations.
Make the starch based stabilization and texture of your products more flexible and attractive. Replace or supplement starch with pectin from Herbstreith & Fox in applications such as gum confectionery, baking stable fruit fillings and fruit preparations...
Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures with optimised properties: reduced stickiness, good release of flavor as well as a chewy texture. Added to...
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