Mahlab – Ground Sour Cherry Kernels.
If you are developing foods with a Middle Eastern flavour, then you need to seriously consider the spice, Mahlab. Of all of those spices which […]
Food Product Development
The Health Benefits Of Galangal
Trawling the superfoods in the local retailer always throws up some intriguing surprises. Firstly, you find galangal and it looks to all intents and purposes […]
The Health Benefits Of Yogurt
Yogurt is an ancient method of using milk to produce a delicious fermented foodstuff for both savoury use and desserts. How many of us have […]
Some Changes To A Much Loved Food Prove Disastrous
Oh dear ! You’ve just spent lots of money and resources improving a much loved product. The product goes out to the consumer in a […]
Aniseed
Aniseed (Pimpinella anisum) is full of sweet-shop memories but this powerful aromatic herb has been in use for millenia, not just in foods for flavour but as a […]
Spirulina – The Goodness In This Blue-Green Algae And Why We Should Take It Often
Spirulina offers a comprehensive nutrient profile – full of vitamins and minerals like vitamin E and zinc, fatty acids and is an attractive blue-green colour. […]
Ganjang – What Is It ?
Ganjang is the Korean traditional fermented soy sauce which is a vital condiment for the preparation of authentic Korean meals and side dishes. Unlike Japanese soy […]
Why we should always eat oats
Oats are not as humble a cereal as we might think. This particular plant has properties that permit claims from both Europe and the USA […]
Starch In Dairy Products
The use of starch in foods has taken many turns especially in dairy processing and the generation of both beverages and desserts. Starches as an […]
Blue Is The Colour – For Spirulina That Is
Spirulina exclusively produces a natural blue colour for use in foods and beverages The song ‘Blue is the colour’ which Chelsea FC released back in […]
Top Food Trends For 2016
Insights2Innovate Ltd has been assessing its top 7 key trends for food, health and nutrition at the end of 2015 for the forthcoming year of […]
Aronia melanocarpa – Chokeberry
The Black Chokeberry (Aronia melanocarpa (Michx.) Elliot. Family: Rosaceae) provides product developers with a strong red-purple colour for use in beverages. Any more to be […]
Difference Testing Does Skew Marketing Choices
The introduction of a new food or beverage product, or one that has been changed and modified often relies on knowledge gleaned from various sensory […]
Anti-Browning Treatments For Fresh Vegetables And Fruits.
Fresh cut vegetables and fruit all suffer the same issues – browning ! It makes them look unattractive and shortens not only their visual appeal […]
Nutrient Rich Snack Bar Slashes Risk of Diabetes In Weeks
♦ Scientists claimed a cheap snack bar full of critical nutrients could cut the risk of diabetes in just 8 weeks. ♦ A cheap and […]
Black And White Truffle Species
Black and white truffle species are found worldwide. Their culinary and commercial value is mainly due to their sensory properties especially their aroma. The quality […]
Better Understanding Of Changes To Coconut Milk Will Help With Strategies To Control Losses
A recent study reported in the Journal Of Food Science has examined the changes that occur to canned coconut milk, especially the lipid profiles and […]
Oats And Beta-Glucan: Ideal For Bars
Why are oats and beta-glucan such ideal ingredients? When it comes to product development especially in snack bars, barley, oats and beta-glucan make ideal ingredients. […]
Properties Of Potato Starch
Potato starch is a versatile and widely used carbohydrate extracted from potatoes, exhibiting several unique properties that make it a valuable ingredient in various applications. […]