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 […]
Food Product Development
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. […]
Eating mealworms !
If you are looking for a protein rich healthy snack, then maybe you should consider fried mealworms! Just saying worms puts many people off but […]
Eating Insects – Is This The Future For Food?
As the world’s population increases, protein is increasingly in short supply. Could eating insects be the answer? Feeding the planet literally may well rest with […]
The Challenges Of Reducing Salt In Food
High sodium or salt consumption is a major contributor to high blood pressure or hypertension (Buemi et al., 2012), which is a leading cause of stroke, […]
Preserving Sauces
I often see requests for ways and methods of preserving sauces and pickles. Essentially it’s about creating hurdles to stop microbial contamination and then fermentation, especially […]
Improving Muffins
Muffins, by definition are small domes spongy cakes or bread made with egg and usually eaten at breakfast. They are certainly not cupcakes! The name […]
Stable Colour From Black Carrots
Black carrot (Daucus carota ssp. Sativus var. Atrorubens. Alef.) has an attractive blue-purple colour, an extract of which has become a popular choice for product […]
Warmed-Over Flavour Is Not Nice
It is quite often that we have plenty of roasted meat left over after Sunday lunch. Most of this is kept in the fridge for sandwiches […]
Stable Foams
Foams are fascinating food structures which appear in all aspects of the culinary arts. They are critical features of beer heads, meringues, coffee crema, angel […]