Meet the GemPro Nova Series of Functional Wheat Proteins
How does wheat protein one-up the egg? It’s all about protein synergy
Cereals and bakery preparations
Unpacking the Impact: What State Color and Food Additive Bans Mean for Your Products
California’s adoption of AB 418 to prohibit Brominated Vegetable Oil, Potassium Bromate, Propylparaben and Red Dye 3 has led other U.S. states to follow with their own proposals for color and food additive bans. This growing patchwork of state and...
Some home truths about real prebiotic dietary fibre
Confused about prebiotics? You’re not the only one! Food developers wanting to work with prebiotic dietary fibre are faced with an abundance of products making a prebiotic claim. Yet careful investigation will show a variety of ingredients use the term...
Palate Predictions: Top Flavor Trends for 2024
As consumers seek increased value and experience from food and beverages, the industry relies on research to predict category trends. Studying trends that are shaping consumer patterns and predicting what the “next big thing” in food and beverage...
Sustainability Claims Impact on Consumer Purchases
Discover what consumers say about sustainability claims versus what they do in the grocery aisle
Tomorrow’s bakery shortenings. Today.
“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are complicated is an understatement.
A guide to healthy indulgence: New tips for tailored sweet taste
Join Ingredion for a practical conversation on how food and beverage brands are letting consumers eat cake AND feel good about their indulgent choices too.
Nutritionally rich, high-quality flaxseed
Flaxseed is naturally rich in omega-3 ALA and fiber health-supporting nutrients your consumers are sure to benefit from. Flaxseed is also an excellent clean-label gum and egg replacer. We have a wide variety of flaxseed solutions available to support...
Pack in the protein. Prevent off-notes
AccelFlex™ soy crisps are exceptional, high-quality soy ingredients that pack in protein while maintaining a clean taste.
Concepts for infant and child products
Minerals are essential for the healthy physical and cognitive development of children.
How effective cold chain management can make your business more sustainable
How do we meet increasing food demands more efficiently and sustainably? Join Muddy Boots by TELUS Agriculture to explore how data insights and digital solutions like cold chain management can enhance food production, while improving profitability,...
Functional Benefits in Sports Nutrition
Sports nutrition is not just for high-level athletes anymore, but for a broader set of active consumers who are seeking nutrition for both physical and overall wellness. In fact, these active consumers are now adopting proactive and personalized...
Healthy, delicious and sustainable
Looking for best in class plant-based taste innovation? Partner with Doehler’s global team of plant-based experts, to overcome development challenges and deliver unique multi-sensory experiences.
New hope for closing the dietary fibre gap
Dietary fibre is essential for our health, but is often still under appreciated and under consumed. What are the benefits to dietary fibre? Do all dietary fibres work the same way? What is the dietary fibre gap and what is industry's role in helping...
Snacking: Evolving from mobile to purposeful
With the rise of the snacking lifestyle, manufacturers rose to the task of offering options for on-the-go eating. Then came 2020, and consumer mobility hit the pause button.
Plant-based innovation with oats
Plant-based foods, meat analogues, dairy alternatives and protein-enriched foods and beverages have never been more popular. In this white paper, we look at how oat ingredients, such as PromOat oat beta-glucan and PrOatein oat protein, can be used in new...
Food Manufacturing Metrics That Matter to Production Operations
Nothing is more important to production managers in food companies than efficiency. While having access to better data cannot guarantee the elimination of production outages, it can head off the avoidable problems. Having a set of easily accessed metrics...
Enhancing Bakery’s Appeal
Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory and functional needs, with key limitations including off white appearance, waxiness, narrow working...
High Protein Snacks: Beyond the Protein Bar
As snacking becomes more of an ingrained part of the American diet, it will be increasingly important for snacks to deliver nutrition benefits, including high-quality protein. Fortunately, recent innovations from IDF have opened the door to delivering...
Xanthan Gum in gluten-free bread
Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious people believe gluten to be fundamentally unhealthy and avoid it too. To cater this trend,...
GLOBAL PREFERENCES: TEXTURANTS PLAY A KEY ROLE.
Texture is a matter of taste, and that’s true on a global scale as well. What appeals to consumers in Italy might turn off those in Indonesia. As formulators, understanding the regional differences in texture preferences provides invaluable insight into...
Bringing Enhanced Functionality to Bakery Without PHOs
The FDA deadline to remove PHOs or to petition the FDA to permit a specific use of PHOs is looming, with a date of June 2018.
Delivering differentiation in clean labels
With the clean label trend growing rapidly across the globe, manufacturers are now looking to differentiate their clean label products through their choice of ingredients. Which ingredients can make one clean label product stand out over another? With a...
Optimizing California Almonds for Plant-Forward Formulations
An estimated 22.8 million Americans now follow a “vegetarian-inclined diet” which means better-than-ever plant-based formulations are muscling their way into the mainstream.* As this trend elevates the influence of plant-forward eating and engages a...
Bread: the New Indulgence?
The baking industry has seen challenges in recent years, with gluten-free and low-carb diet trends depressing consumption of conventional bakery products over the past five years. Consumers are...
Pea protein: a trendy plant-protein alternative
While vegetarianism and flexitarism are spreading, a growing number of plant protein have appeared on the market, pea protein among them. It is not in itself a “new” protein, as it has been...
100% Egg Replacement with Clean-Label Pulse Flours
Food manufacturers are under growing pressure to find alternatives to eggs. The demand is driven not only by volatile prices, but also by rising demand for 'free from' foods, the popularity of...
Reaching the New Snack Consumer: Giving Snack Products Trend Appeal with Flavor, Nutrition, and Clean Labels
Today’s snack consumer isn’t satisfied with the standard flavors and ingredients of the past—the traditional granola bars and trail mixes. Instead, consumers now look for healthy, clean...
How Extrusions are Shaping the Market
With extruded snacks and cereals, you can achieve great taste, nutrition, and a clean label—and also excite consumers with unique shapes and colors. Learn more about incorporating creativity...
Strategic Nutrition for Women’s Health
Products that can meet the needs of female consumers are in high demand. From supporting heart, bone and joint health to weight management and beyond. Learn how to target female consumers with...
Extend shelf life with anti-staling solutions
Conventional shelf life extenders and dough conditioners—such as sodium stearoyl lactylate, mono and diglycerides, or azodicarbonamide—can have less-than-desireable profiles with consumers,...
Fortitech ® Premixes paper: STRATEGIC NUTRITION FOR SPORTS
Bodybuilders and extreme athletes account for just 5% of sports performance enhancement sales. Mainstream consumers are shopping for a healthier lifestyle. Learn how to reach this fast-growing...
How to gain consumers trust
Globalisation has also taken place in the food industry, food trends and new products are spreading. As a top manufacturer you want to fulfil the needs of consumers from different cultures and...