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.: Food Ingredients :. |
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Backgrounder on Food Additives - What are food additives and why are they necessary? How is the safety of food additives evaluated and regulated? What is an E-number? Can food additives cause allergies or food intolerance reactions? This article from EUFIC website provide the answers and an overview of food additives. http://www.eufic.org/en/quickfacts/food_additives.htm
What are
Food Additives?
-
Why is it that in many people's minds all additives are
harmful chemicals with nasty E-numbers? And why is it that the roles of food
additives have been so badly misunderstood?
Food
Ingredients
- Background on Food Ingredients by IFIC.
Food
Resource
- This website from Oregon State University has a large collection of links
to Internet resources relating to different food types including: beverages,
carbohydrates, grains, cereals, dairy, eggs, fish, seafood, hydrocolloids,
ingredients, lipids, fat, meat, poultry, protein, starch, sugar and water.
Sweeteners: How Sweet It Is -
The U.S. population
continues its obsession with body image and healthfulness. Manufacturers
have responded with a variety of foods and beverages containing low-calorie
sweeteners that address the craving for sweet items without the large number
of calories.
Sugar-free
Confections -
The
interest in sugar-free confections is rising, a natural complement to the
low-carb craze. Additionally, health issues such as diabetes and dental
health are fueling growth. A list of sweeteners key to creating low-sugar
confections will be useful to formulators.
Formulation Challenge: Shaping Sweet Success for Reduced-sugar Foods -
The low-carb
trend may well be on a decline, but reduced-sugar foods are not facing a
reduction--at least not these past few years. Sugared-down products have
risen in just about every category where sugar can possibly be altered.
The Wide
World of Confections -
The confectionery process remained more an art than a science
until the 20th century. Sugar crystallization research helped expand the
world of confections and lead to categorization based on crystalline and
noncrystalline structures.
Candies’
shocking flavor sensation -
When it comes to
developing candy and gum flavors for kids, the more extreme, the better, but
turning down the volume a notch may be in order for the older crowd.
Sweetners
for health foods -
Choosing sweeteners for the health market can be confusing,
but it helps to pose several questions.
Sweet
Without the Sugar - Part One -
Give a child the choice
between snacking on steamed Brussels sprouts or a candy bar, and you can
safely guess which item the child will choose…
Sweet
Without the Sugar - Part Two -
Ace-K contributes nothing
to caloric content. The human body cannot metabolize this odorless,
free-flowing white crystalline powder, allowing the kidneys to excrete it
unchanged.
The Sweet
Taste of Success - Part Two -
Maltol and ethyl maltol
can improve overall flavor, potentiate sweetness, increase the sensation of
creaminess, mask bitterness and suppress an acid bite or burn…
Indulgent
Confections -
There's a lot of science involved in designing confections,
but when all the components come together, the final product is an indulgent
treat that seamlessly unites the complex processes into a consumer-pleasing
product.
Cracking
the Confectionery Shell -
If ever there were a
marriage made in confectionery heaven, it would be between chocolate and
nuts. Humans have made these sweet creations part of their diets since the
earliest days of recorded history.
Ingredients in Use: Sweeteners -
Alternatives to the
sweetener have been developed to deliver many of sugar’s functionalities,
without its negative characteristics.
Legendary
Chocolate -
Who don't like chocolate?
Uncovering
Chocolate and Compound Coatings -
Rather than using chocolate, many coated baked products and nutritional bars
opt for a compound coating, which is less expensive and, sometimes, easier
to use. Compound coatings use hard vegetable or “tropical” fats in place of
cocoa butter.
Sweeteners
- more choices for a sweet life! -
Over the centuries,
various foods, like honey or sugar, have been used to sweeten our food.
Today, we also have a range of new sweeteners, which provide alternatives to
sugar. European Union rules establish which sweeteners may be used and
ensure that consumers have access to specific information on labels.
The
Tempering and Rheological Profile of Chocolate –
Not much information on
this website but I think it can be regarded as an online thesis. Steps
involved in chocolate processing and underlying principles of tempering are
covered. Much Ado about Nothing - Aspartame? - A recent campaign on the web talks of Aspartame, and contains many unfounded allegations, accusing this product of causing several illnesses from Multiple Sclerosis through to Alzheimer's Disease! Eufic's aim is to provide you with science-based information, and as Aspartame would seem to be the 'flavour' of the month, it is time to recall the basics. http://www.eufic.org/gb/food/pag/food15/food152.htm
Sugars & Low-Calorie Sweeteners -
Background on Sugars & Low-Calorie Sweeteners (IFIC website)
International Cocoa Organization
–
Do you have any questions about cocoa or chocolate? Visit
this webiste to find the answer.
What’s
that stuff? -
Can you imagine life without chocolate? Possibly not. Can you
imagine chocolate without science? Probably yes. Well, think again the next
time you snap a bar of that delicious brown or white stuff and allow a piece
to melt in your mouth.
Chocolate
making and the history of chocolate -
Just as chocolate making is an intriguing process, so the
history of chocolate is full of interest. RICHART has assembled insights
into the history of chocolate and chocolate making and some guidance on how
to best enjoy chocolate here.
About cocoa
and chocolate
– Read about
cocoa and its transformation into….chocolate!
Artificial
sweeteners
- what
exactly are the no-calorie sugar substitutes that help me keep my figure
while satisfying my sweet tooth?
LOW-CARBOHYDRATE/FATS/SUGAR/CALORIE…ETC…
Science al
Dente -
Opinions on the importance of the glycemic index, low-fat diets and the
staying power of low-carb diets vary widely. However, doctors, dieticians
and scientists attending one recent conference say that eating pasta can be
part of a healthy lifestyle…
Ingredient
challenges: Emerging Formulations—The New Starting Lineup -
Achieving a successful
product roster—by replacing carbohydrates with fiber or by adding nutritive
ingredients—has more to do with the formulator’s familiarity with the
ingredients and processes than with new technology.
Fat
Reduction Strategies for Processed Meats -
Sensory,
nutrition, safety, technology and cost are factors in the creation of
reduced-fat processed meats. This article, condensed from Trends in Food
Science & Technology, offers formulation and processing considerations
which, often, are overlooked in the development of such products.
Variety
for Low-Carb Consumers -
A
historical look at the low-carb trend, its nutritional basis and formulation
suggestions are provided in this synopsis.
Proteins
Provide Pleasure to Lowfat Products -
Whey- and
soy-derived protein formulations—some new to the mix—are lending more
versatility to foods previously considered indulgent. With the protein’s
increased ability to mimic fat’s mouthfeel and texture, food developers have
many options when adding healthful qualities to foods that also can delight
consumer palates.
The
Carbohydrate Conundrum -
Many
dieters have found success by significantly cutting back on carbohydrates.
However, there is a difference between the diet of a person trying to lose
weight and of another trying to maintain an ideal weight. The type of
carbohydrate, total number of calories ingested and exercise highly impact
efforts to lose weight.
Retro
Reductions -
The “2005
Prepared Foods R&D Trends: Weight Control Formulations Survey” suggests that
as low-carb diets take a dip in popularity, reduced-fat and -calorie
products are making a comeback. However, the supporting ingredients have
remained the same.
Conquering
Carbs -
If obesity
has become consumers’ number one health concern, low-carb has become the
food industry’s answer for the decade. Consumer interest drives new
products, new formulations and new regulations.
Dropping
Calories, Maintaining Taste and Functionality -
Using carefully
thought-out combinations of fat and sugar replacers for calorie reduction to
replace both the bulk and functionality of these macroingredients is the
principal strategy for obtaining successful caloric reduction in food
products. Low-calorie sweeteners, more than just a sweet taste - Low-calorie sweeteners are very popular with the weight and health conscious. Providing few or no calories they are the primary source of sweetness in low-calorie and sugar-free foods and beverages. When used wisely, these products can be useful for losing and controlling weight and for general health. http://www.eufic.org/gb/food/pag/food49/food491.html
STARCH & CEREAL PRODUCTS
Ingredients In Global Use Starch Search - Starches are plentiful and they serve diverse functions. Modifications and processing conditions can change the functionality of source starches to accommodate convenience, fiber inclusion and gum replacement…
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Saucy Success - The likeability of a sauce is judged by its texture, color and taste, which all are influenced by starches, gum stabilizers and oils…
http://www.preparedfoods.com/CDA/ArticleInformation/news/
Newport Scientific Online - Newport Scientific was established in 1985 to manufacture quality scientific instruments for the cereals, grains, starch, food and related industries. Rapid Visco Analyzer is used extensively in the cereal and starch industries.
International Starch Institute – Contain useful informations on various aspects of starch (properties, industrial applications, etc.) http://www.starch.dk/isi/starch/index.htm
Starches Sustain in Dry Mix Blends - Chicken gravy and barbecue sauce should have a good body and mouthfeel. All of these products now can be made in a dry mix form that disperses easily in hot or cold water without cooking.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Ingredients in Use: Modified Food Starch -
Modified starches are used
to bind water for improved yields and reduced purge in processed meats.
Their ability to gel makes them useful in reduced fat products. And, the
binding properties of starch, improved through oxidation, help batters and
coatings adhere to poultry and fish products.
Resistant Starch: Rx for Good Health - Products formulated with resistant starch may carry a “Good Source of Fiber,” when formulated to deliver 2.5g of fiber per serving or “High Source of Fiber,” when formulated to deliver 5.0g of fiber per serving.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Naturally Functional Starch - The Novation® line of starches, available from National Starch and Chemical, Bridgewater, N.J., offers formulators a new tool in the development of organic foods. Novation products can be substituted for currently used modified starches at equivalent levels, while still fitting within a product’s manufacturing and distribution processes.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Rice Starch Replaces Gelatin - One rice starch recently was developed by A&B Ingredients, Fairfield, N.J., to mimic the functionality of gelatin. The ingredient developed is called Gelatin Replacement System or GRS. Like gelatin, GRS binds water….
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Starches Offer Product Protection - Starches are integrated into coatings and batters to help form flexible and clear coatings for bakery, snack, confectionery and batter applications, allowing manufacturers to present foods in the form they were intended.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Specifying Starches - Food formulators can choose from hundreds of starches. Specification parameters, especially viscosity, are important to keep in mind for maximum performance in finished products. Viscosity measurements are as informative as they are complex.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
From Starch to Maltodextrin - Without starches and maltodextrins, formulating many processed foods would prove impossible. Knowing the chemistry, derivation, manufacture and uses of these ingredients helps designers optimize foods and beverages. http://www.foodproductdesign.com/toolbar.html
Understanding Starch Functionality - Many starches have properties that aren't so easy to duplicate by modifying another starch.In addition, starting with a raw material closer to the desired functional properties is even desirable in modification. Less extensive modification means... http://www.foodproductdesign.com/toolbar.html
Multifunctionality for Modified Starches - Starch-modification techniques allow manufacturers to customize starch properties for any number of applications. http://www.foodproductdesign.com/toolbar.html
Starch: Stabilizer Solutions - Here we will focus on processed ingredients such as specialty commercial starches rather than starchy whole foods such as rice and corn. http://www.foodproductdesign.com/toolbar.html
The New Starches - Starch is a multi-functional ingredient, tailored by the supplier to meet changing consumer needs. http://www.foodproductdesign.com/toolbar.html
Candy Creations with Starch and Its Derivatives - Confectionery is still largely an art; most changes in ingredient technology accommodate the need to increase line speed. Starch and its derivatives comprise an integral part of this, controlling the effects of moisture migration during processing and shelf life. http://www.foodproductdesign.com/toolbar.html
Sifting Through Starches to Maximize Performance - Understanding how starches work and how they differ helps product designers sort through the myriad of different starch ingredients to find the one possessing the right characteristics for the job. http://www.foodproductdesign.com/toolbar.html
Going With the Grain - Part One - Grain-based ingredients play an integral role in many snack foods by enhancing flavor, texture and appearance, and increasing a healthful image. Taste and nutrition represent the two most important reasons consumers choose a particular food item, according to a 1997 Food Marketing Institute report, and snacks formulated with grains provide these essential elements.
Going With the Grain - Part Two - Barley might not be widely used in snacks, but it has the potential to improve snack food appearance, as well as add texture and contribute to nutritional quality.
Culinary Connection: A Most Versatile Grain - With its many varieties, rice is probably the most versatile grain of all. Its unique flavor blends with, and complements, almost every food imaginable.
Specialty ingredients from grains - Food ingredients made from the starchy endosperm, the protein- and lipid-rich germ, or the fiber-laden pericarp of a grain are as much of a staple to food product designers today as they were to the diet of the common man in ancient history.
Building a Better Breakfast Cereal - Part One - Cereal manufacturers keep trying to entice us to linger over the breakfast table by offering selections that not only taste good, but are good for you.
Warming Up to Hot Breakfast Cereals - Part One - Processors can choose many ingredients, ranging from flavors to fortification mixes, that will make their cereals stand out. So, whether consumers want a nutritional edge or great taste with convenient preparation, today's hot-cereal options give them reason to rise and shine.
Warming Up to Hot Breakfast Cereals - Part Two - Vitamin and mineral fortification gives hot cereals a significant value boost.
Translating Trends into Salty Snacks - With snacks, much as with other foods, tracking trends is a necessary part of grabbing a share of this lucrative market. Once trends are identified, it's time to put this new found knowledge to good use. So, how do new and ever more flavorful salty snack products move from ideation to the store shelves?
Quick Breakfast Foods - Two traditional sit-down breakfast foods have moved into the fast lane. Today's quick breakfasts cover a wide variety of flour-based foods (bagels, biscuits, croissants, muffins, pancakes, waffles, donuts, Danish pastries and cinnamon rolls), eggs, and meats. The secret to success is finding the right combination of ingredients.
GUMS & STABILIZERS
Hydrocolloid Handbook - If ever a group of ingredients could be considered ubiquitous in processed foods, it would be hydrocolloids. From soups to meats, beverages to sauces, casseroles to ice creams, nearly every food category's ingredient legend notes the presence of a hydrocolloid. http://www.foodproductdesign.com/toolbar.html
Showcase: Starches, Gums and Hydrocolloids – A line of food starches and gums and stabilizers.
What is Pectin? – Good rrticle on pectin by IPPA (the International Pectin Producers' Association), an association of companies who manufacture pectin. http://www.ippa.info/what_is_pectin.htm Pectin - Article about pectin from Kelco website. http://www.cpkelco.com/pectin/product_information.html
Carrageenan - Article about carrageenan from Kelco website. http://www.cpkelco.com/carrageenan/product_information.html
Xanthan Gum - Article about xanthan gum from Kelco website. http://www.cpkelco.com/xanthan/food/index.html
Texturizing and Stabilizing, by Gum! - Multifunctional hydrocolloids—from starches to gums—help formulators with a myriad of formulation issues. The demand for new products with textural variety and a controlled number of calories will drive their use further during the next several years.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Ingredient challenges: Brushing Up On Gums - Hydrocolloids support an endless parade of applications by enhancing the structural integrity of the product. When used with other ingredients like salts and starches, or when blended together in appropriate combinations, their utilities can be even more abundant.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Ingredients That Gel - From agar to xanthan gum, hydrocolloid gums play key roles in food and beverage formulations. New research looks at how controlling gum molecular weight through partial hydrolysis creates beneficial changes in gum properties.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Focusing on Gum Arabic - In the past, food manufacturers used gum arabic as a traditional carrier for spray dried flavor applications. Due to factors such as fluctuations in overseas raw material and increased usage of modified starches, gum arabic's use in the food industry has dwindled.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
In the Thick of It - On the shelves marked "starches" and "gums" lies a spectrum of carbohydrates called polysaccharides that possess different functions and attributes. However, selecting the right product is not that easy. Where do you begin? http://www.foodproductdesign.com/toolbar.html
Meat Products Gel with Hydrocolloids - Though carrageenan and other hydrocolloids are not exactly newcomers to the meat industry, the recent attention surrounding their use in meat products serves to remind product designers that creative application of known ingredient technology often can teach old ingredients new tricks. http://www.foodproductdesign.com/toolbar.html
Evaluating Gel Strength - Not only is the number of different gelling agents available to food designers expanding, but methods to evaluate the resulting gels are becoming more advanced. http://www.foodproductdesign.com/toolbar.html
Bind for Glory - With a better understanding of gum functionality, a sensible approach to their selection, and consideration for their special handling and incorporation requirements, using gums doesn't have to put you in a bind. http://www.foodproductdesign.com/toolbar.html
Stabilizers - In a general sense, a stabilizer can be defined as an ingredient or combination of ingredients that keeps a food product from changing over time. However, if we use this definition, we would need to include a large number of different food additives. So, what does the term stabilizer actually mean? http://www.foodproductdesign.com/toolbar.html
Building Texture with Gums and Starches - Because so many types and variations of gums and starches exist, selecting the correct ingredient for the desired result can be challenging. Examining fundamental food structure can give product designers an edge when texturizing with gums and starches. http://www.foodproductdesign.com/toolbar.html
Stabilizing cultured dairy products - Stabilizing ingredients offers modern food product designers the ability to create cultured products with the right quality features that will last through the product's entire shelf life. http://www.foodproductdesign.com/toolbar.html
Stretching Gum Applications - Food designers are stretching the boundaries for gum usage by formulating more and more unique applications. http://www.foodproductdesign.com/toolbar.html
Special Effects With Gums - You might want to think of gums as the magicians of the food-ingredient world. Certainly, they can perform functional sleight of hand by changing a product's texture and viscosity. But a wide range of special effects can be obtained from gums - the trick is in knowing how to make them work their magic. http://www.foodproductdesign.com/toolbar.html
Beverage Stabilizers - The selection of appropriate and economical beverage stabilization systems becomes a crucial part of the formulation process. These systems largely depend on the type of beverage formulated, the ingredients used and the desired end product. http://www.foodproductdesign.com/toolbar.html
Culturally Speaking: How to Incorporate Stabilizers - If properly incorporated, hydrocolloid stabilizers can provide excellent functional attributes to cultured dairy products.
http://www.dairyfoods.com/CDA/ArticleInformation/features/
Guide to selecting gums in dairy applications – A free guide from TIC Gums (a pdf file will be sent via email upon registration). http://www.ticgums.com/store/default.asp
EMULSIFIERS
Ingredient Challenges: Emulsifiers Offer Options - Oil and water cannot mix without help. The enabler generally occurs in the form of emulsifier ingredients that assist in getting two immiscible liquids to mix and stay mixed. The type of emulsifier used can impact clarity, stability, and texture in the foods and beverages in which it is used.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Formulation Challenge: Boosting Bread’s Value - Fats, oils and emulsifiers play an important role in baked goods. For example, in soy-based breads, soy flour absorbs water to form a gel, making the loaves quite dense. Emulsifiers help open up the bread texture for less-dense loaves, with greater volume. In addition, emulsifiers improve dough handling and help extend bread’s shelf life.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
The perfect mixture: emulsifiers make our food enjoyable. - Nowadays, emulsifier food additives play an important role in the manufacture of food products such as margarine, mayonnaise, creamy sauces, candy, many packaged processed foods, confections and a range of bakery products. http://www.eufic.org/gb/food/pag/food48/food483.htm
Flavours
Learning
and Speakingthe Language of Flavor -
Just as a collection of
lines and dots on a page can be read and reproduced as music, descriptive
language can be used to express a specific flavor experience.
Flavors in
Use and Practice -
The
creation of flavors has always been shrouded in an aura of magic and
mystery…
Getting
a Reaction: The Complex World of Flavors –
The goal of the product
designer is to select flavors that perform optimally within the context of a
chemically reactive food product. Successfully achieving this goal requires
knowledge of flavor interactions.
New Ways
to Deliver Flavor – A
number of technologies and techniques are evolving as
important means of delivering flavor to food products. While some are not
new products, but merely innovative ways to solve problems, they can help to
bring successful new food products to market.
Roux
Reviews to Savoring Savory Flavors
- Meat and
brown flavors are the culinary keys to perfecting great tasting soups,
sauces and other savory products. Armed with a fundamental understanding of
traditional sauce preparation and the ingredients derived through flavor
chemistry, today’s formulators can work towards duplicating the sensory
experience of the world’s great cooks -
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Pouring in
flavor in beverages
- Beverage formulation would be a cinch if all it took was adding a few
drops of flavor to water and then adding a little sweetness. Flavors do not
perform the same in all beverage bases—they can taste very different from
one base to another. Shelf life is another issue—over time, the flavor may
increase or decrease in intensity or change character. Flavoring beverages
seems like a mysterious process at times; however, understanding a few
ingredient basics goes a long way towards success. Read more…
Showcase:
Savory Flavors -
A broad line of flavors that delivers the taste of restaurant
cooking styles is available to help formulators. Savory flavors imparts an
authentic tasting char-roasted impression, with both sweet and fatty notes.
Flavors
Fire Up Dairy Favorites -
The addition of flavors
has an important role in making optimal foods and beverages. They are an
easy way to re-invigorate a product or extend a product line, adding
excitement when consumers embrace them. This article focuses on how flavors
have revamped the dairy-based beverages category.
Sauce in
Translation -
In Asia,
soy sauces are valued and cultivated much like the wines and cheeses in
Europe. The ingredients and spices used to create them have purposes and
functions that can augment cuisines on any side of the Pacific.
Matrix
Loaded Flavor -
A family of encapsulated flavors made with proprietary
extrusion technology offers better retention of volatile top notes, and a
long period of stability so that consumers get the maximum flavor quality
and impact in food products.
Toys of
the Trade: New Flavor Technologies
-
One of the most-critical attributes of foods is flavor, but
it's also one of the hardest to optimize. However, fresh techniques in the
manufacture and use of flavors give designers the tools to please
discriminating consumers.
Asian
Flavor Invasions
- As ethnic
cuisines differentiate themselves through assimilation and regionalization,
new worlds of formulation potential unfold. These Japanese, Thai, Indian and
other Asian foods and ingredients are poised to add new dimensions to
Western products.
Savory
Characters - Part One -
For many products, the
term used to describe good-tasting foods is "savory." But what exactly is a
savory flavor and how exactly do we incorporate it into food product design?
Candies’
shocking flavor sensation -
When it comes to
developing candy and gum flavors for kids, the more extreme, the better, but
turning down the volume a notch may be in order for the older crowd. How now brown…flavors? - “Brown flavors” is a somewhat nebulous category encompassing a large array of flavor types, both sweet and savory, derived from two basic thermal processes: caramelization and Maillard reactions.
Flavors of India - Fusion dishes combining Indian cuisine with the foods of France, Mexico or North America tantalize mainstream consumers seeking new twists for favorite foods.
Flavor Tricks - Flavor chemists are well-versed in providing a variety of products that contribute unique properties to a base. These properties, which are derived from different techniques, include flavor contribution, balancing, enhancing, masking and timing of flavor release. Although some of these tricks of the trade are proprietary, others provide valuable insight into flavor delivery.
New spins on flavor - Producing fresh-tasting or "true-to-nature" flavors has its challenges. State-of-the-art distillation technology, such as a spinning cone column, make it possible to capture fresh flavor substances today.
Flavor Trends - Current and emerging flavor trends can be lucrative selling points for savvy manufacturers, providing a way to differentiate product in the ever-evolving world of food.
The Creation and Use of Vanilla - Both consumers and food product designers would never again refer to this complex flavor as "plain old vanilla" if they realized the steps involved in taking vanilla from the vine to the bottle. http://www.foodproductdesign.com/archive/1996/0396AP.html
Vanilla - From Orchid To Magic Spoonfull - Certain aromas and flavors are easy to identify and can evoke wonderful memories. Vanilla, one of the most popular flavors in the world, is at the top of this list.
Vanilla Enhances Fruit Flavors - Finding the right vanilla flavor for a particular product is not simple. Factors, such as the type of fruit, butterfat content and cooking time, determine which vanilla or blend is appropriate.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Flavor Masking: Strategies for Success - New technology and technical know-how helps product developers solve the difficult flavor challenges of masking undesirable notes.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
A Foray into Flavors - Flavors have become more refined, authentic-tasting and sophisticated. Whether they are the foundation of a comfort food, or an intensely flavored “extreme” product, flavorings drive consumer satisfaction and product success.
http://www.preparedfoods.com/CDA/ArticleInformation/coverstory/
FLAVOR CREATIONS: Science Conjures the Essence of Flavors - Flavor creation is often viewed as a magical production, extracting a myriad of flavor notes that taste exactly like fruits, vegetables, meats and more.
http://www.preparedfoods.com/CDA/ArticleInformation/coverstory/
Flavoring Organics - Minor ingredients have become major players in formulating organic foods. Sourcing “certified organic” flavors and organic-compatible flavors provides challenges to the industry’s R&D departments.
http://www.preparedfoods.com/CDA/ArticleInformation/coverstory/
Flavor Development - The creation of flavors in today's complex environment is a delicate balancing act between creativity and technology… http://www.foodproductdesign.com/archive/1992/0992CS.html
The Flavorist Toolbox - The following articles are based on years of experience in the Flavor Industry and are published to help anyone who can use this information. The articles are based on the needs and requirements of flavorists. http://www.fks.com/flavors/flavors.asp?frame=Tech?Supplier=&From=Flavors
How Sweet... And Hot It Is! - Today, combining sweet and hot has come of age. New products on retail shelves and dishes in restaurants everywhere combine these flavors with sophistication, balancing them in complex and subtle ways. http://www.foodproductdesign.com/toolbar_library.html
Putting Punch in Meat Flavor Profiles - A review of some of the chemistry involved in meat flavors shows how these and other meat-like flavors enhance the flavor profile of many food products. http://www.foodproductdesign.com/toolbar_library.html
Flavoring Systems for Savory Snacks - Consumer trends initially influence the type of seasoning or flavor system used for snacks, but many other factors affect their design. http://www.foodproductdesign.com/toolbar_library.html
Friend and Foe - By studying how heat affects flavors, product designers can be better equipped to create formulas and processes that deliver consistent products with the desired flavor profile. http://www.foodproductdesign.com/toolbar_library.html
A Spoonful of Sugar Helps the Savory Perform - The effect of sugar on other tastes provides an excellent product development tool. Sugar covers up undesirable notes and can enhance others. http://www.foodproductdesign.com/archive/1995/1195AP.html
Flavoring Confections - Flavoring confectionery items can challenge those who design these products, technically as well as creatively. Knowing the problems, pitfalls and possibilities can sweeten the process. http://www.foodproductdesign.com/archive/1995/1095AP.html
Flavoring Pasteurized Products - Modern flavor chemists still haven't found all the answers to the challenge of flavoring pasteurized products, but it certainly has come a long way since the early days. http://www.foodproductdesign.com/toolbar_library.html
Flavoring Meat and Savory Products - Typically, savory products contain meaty, brothy, cheese or vegetable notes; and although some may be flavored with sugar, the primary enhancer in the category is salt. http://www.foodproductdesign.com/toolbar_library.html
Flavor Levels - Product designers can devise a concise, logical plan that will help find the optimum flavor level within time limitations and without many of the headaches. http://www.foodproductdesign.com/toolbar_library.html
Where
There’s Smoke, There’s Flavor -
Some 400,000 years ago,
Homo erectus rubbed two sticks together and lit his first fire. Soon
thereafter, our prehistoric ancestors noticed that fire’s heat not only made
a wooly mammoth’s meat easier to chew, but the smoke seasoned it with a
woodsy flavor.
Flavoring
Cooking Sauces -
The use of flavors offers solutions to challenges associated
with flavoring cooking sauces.
Taste-Bud
Teasers and Flavor Tricks -
As the science of flavor
and flavoring foods and beverages unfolds, researchers are discovering new
ways to tease and trick the taste buds.
A Question
of Taste
-
Each of us has a personal range of foods we enjoy. It could
be the smooth taste of chocolate, the unique taste of a strong cheese or the
spiciness of a pasta sauce.
New
Frontiers in Flavor Interactions -
Basically, any ingredient
used in a food formulation can interact with each other or the flavor
system. Fat influences taste perception, and flavor/lipid interactions also
impact product stability, shelf life and taste…
http://www.foodproductdesign.com/toolbar_library.html
Flavor Enhancement:Making the Most of What's There - Proper selection and application of flavor enhancers is critical for optimum results. Unfortunately, differing opinions on flavor enhancers' role and their exact functional mechanism can be confusing. http://www.foodproductdesign.com/toolbar_library.html
Flavor Enhancement – the Other Debate - Flavor enhancers seem to be surrounded by controversy. If consumer advocates aren't debating health issues related to them, food scientists and other researchers are considering questions about the very nature of these ingredients. http://www.foodproductdesign.com/toolbar_library.html
Flavor Enhancement:Taking a Closer Look – "Flavor enhancement' is a somewhat ambiguous concept… http://www.foodproductdesign.com/toolbar_library.html
Flavor Enhancers - This feature will discuss enhancer application theory and detail an approach to proper enhancer selection and optimization. http://www.foodproductdesign.com/toolbar_library.html
Alternative Enhancers - MSG is a very powerful tool; nothing exactly duplicates its flavor-enhancement properties, but opportunities exist to simulate the "MSG effect" by using other ingredients singly or in combination. http://www.foodproductdesign.com/toolbar_library.html
Its A Flavorful Life: Flavor Enhancing Issues - Flavor enhancers and other flavoring ingredients play a similar role in food products. They may seem insignificant because of their low use level, but they have a sizable effect on overall product quality. http://www.foodproductdesign.com/toolbar_library.html
Filtering the Facts on Flavor Enhancers - This feature will examine the history of glutamate use as well as the events that shaped the controversy, and will offer a review of information to help product design teams sort out the issue for their company. http://www.foodproductdesign.com/toolbar_library.html
Flavorful Heat in Bold, Spicy Food - Adding flavorful heat to food products enhances their taste and appeal. Considerations include flavor, heat level, color and food safety in choosing chile peppers, as well as any other method of adding tasty heat. http://www.foodproductdesign.com/toolbar_library.html
Zing is the Thing - To develop successful products, food technologists must understand spices in all their varieties. Spices are often available in various forms… http://www.foodproductdesign.com/toolbar_library.html
Discovering Dairy Flavors -
What does milk taste like?
Good question! The flavor of fresh, fluid milk is difficult for many to
articulate, yet most find its flavor very pleasant and consume it as the
basis for a host of other flavorful dairy products.
Fighting
Warmed-Over Flavor -
Warmed-over flavor, or WOF, is a common phenomenon in cooked
refrigerated or frozen meats. Since most diners do not look forward to this
effect, solutions to this problem are imperative.
Packing
That Protein Punch -
As research reveals the
importance of the types and amounts of protein in the diet, product
designers must understand how to incorporate the best proteins into foods
and beverages that satisfy consumers.
Righting
Rice Bran -
Rice bran—the brown layer between the outer husk and inner
white rice grain—contains about 60% of the rice kernel’s nutritional value.
Traditional milling methods strip away these important nutrients. Now,
through a proprietary process, an all-natural, stabilized rice bran that is
chemical-, additive- and GMO-free is available.
Texturization of Plant Proteins--The New Frontier -
Technological advances
allow the use of many types of proteins in the creation of meat mimicking or
extending ingredients and finished products. Ingredients in Use: Citric & Lactic Acid - Organic acids commonly appear in various components of prepared meals. They can be particularly useful for microbial control in refrigerated foods. However, the acids differ both in regard to the types of organisms each are effective against and also, in their ability to retard microbial growth.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
All About Acid - Acid has many functions in dairy foods. From yogurt to buttermilk and Cheddar to ricotta cheeses, a key step in the manufacture of these very different dairy foods is lowering pH though the development or addition of acid.
http://www.dairyfoods.com/CDA/ArticleInformation/features/
Acidifiers for Flavor, Nutrition - Applications for lactic acid in food are broad, ranging from meat and poultry, beverages, salads, sauces and dressings to nutritional fortification. Lactic acid ingredients serve almost every segment of the food industry, functioning as flavor enhancers, pH regulators, preservatives and, also, as a source for mineral fortification.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Global
Ingredients In Use:Acidifiers with Culture -
From
kombucha to sports drinks, and kefir to yogurt, acidifiers enhance the
flavor and shelf stability of many fermented foods, which often are as
diverse and unique as their origins
Smoothing
Sourness -
If the
food or beverage you’re formulating may cause your customers’ faces to
pucker, here are eight suggestions on how to reduce that acidic bite.
New
Acidulant Offers a Mellow Option -
Certain
foods and beverages may require a reduced pH, but not the tartness that can
accompany this.
Acidity
regulators – the multi-task players -
Some acidifiers also act
as stabilizers, others help antioxidants or emulsifiers, or assist in colour
retention. It may seem a minor parameter, but to maintain the appropriate pH
is the first step to ensure food safety and a longer shelf life.
Playing with nature’s rainbow -
From
turmeric to paprika to chlorophyll, natural colours offer a rich range of
choices — and challenges. S Roenfeldt Nielsen and S
Holst explore the critical parameters to consider.
Dough and
Bread Conditioners -
Advances in the understanding of the science behind
bread-making processes have led to increasingly sophisticated additives.
Properly used, dough conditioners help compensate for ingredient and process
variability. They provide more consistent quality in the finished bread, and
are completely safe and free of preservatives.
Enzymes:
Valuable Assets -
Almost all food products are made from living systems, so all
foods are subject to at least one, but typically dozens, of enzymatic
reactions. That's why enzymes represent not only the most challenging
problems, but also provide the most elegant solutions in food product and
process design.
The Facts
on Monosodium Glutamate -
One food
ingredient that is commonly on the receiving end of bad press is monosodium
glutamate, or monosodium glutamate. However this is . monosodium glutamate
can be safely used to add flavour and appeal to foods, and even to reduce
sodium levels in foods. |