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.: Product formulation -- what you need to know : . |
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Why the
Cookie Crumbles -
A cookie without inclusions is no cookie at all. Baked goods
with nuts, candies, syrupy swirls and even dietary fiber are the norm.
Formulation considerations that keep the matrix intact are key to keeping
the cookie crunchy and the angel food cake airy.
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/news/
Ingredient challenges: Safe, Satisfying and Stabilized Dressings and Sauces - The dressing and mayonnaise category is an active one for product developers. The food science underlying their formulating and processing parameters remains fundamental.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Taking Stock - Stock is the flavorful liquid resulting from the proper extraction and concentration of fats, oils, juices and liquid compounds from various organic sources. When it comes to true homemade soup flavor, nothing compares to one that includes traditionally made stock. While shortcuts can be taken, slowly simmering meat and bones, carefully spooning away unwanted residue and avoiding high temperatures yields a stepping stone to true culinary delights.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Ingredient challenges - Losing Fat, Formulating Back - Meat manufacturers can take a hint from innovations in meat analog technology. If a product containing no meat can pass as meat to many consumers, then the quality of extended meat products also can be much better. Formulating low-fat meat products requires an understanding of the mouthfeel, texture and flavor of the original meat product as well as knowledge of how different ingredients can best help to imitate those qualities.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Formulating Vegetarian Foods - The appearance of Mad Cow disease in North America adds impetus to a growing interest in vegetarian foods. Formulation tactics—whether to replicate meat’s sensory qualities or to produce an eating experience that is satisfying without meat—are discussed.
http://www.preparedfoods.com/CDA/ArticleInformation/coverstory/
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/
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/news/
Delivering the (Baked) Goods - The development of baked good products that travel from the freezer to the oven is challenging. This article looks at the formulation issues and ingredients that result in baked goods that maintain their freshness until the point of consumption.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Simply Saucy - Sauces are the cornerstone of cooking, serving as a base for numerous creations. Typically, they are not used alone, but serve to enhance, balance or complement other foods. Sauces add visual as well as culinary depth to a variety of dishes.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Tricks for Taming Texture - As experienced, hands-on product developers know, knowledge of ingredient functionality is critical in an efficient development process. However, with the plethora of ingredients available, even experienced formulators run into situations where a bit of troubleshooting is needed. Here are solutions to some of the more common difficulties impacting product texture.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Formulating with Organics - Manufacturers of value-added prepared foods are challenged by new regulations that detail what ingredients—from flavorings to stabilizers—are and are not acceptable in certified organic products. “How” organic a product is, from containing some organic ingredients to being 100% organic, impacts ingredient choices, as well.
http://www.preparedfoods.com/CDA/ArticleInformation/coverstory/
Ingredient Challenges: Formulating Artisan Baked Goods - Making artisan breads requires a broad knowledge of how ingredients complement and work together. Here is a primer on the main ingredients and how to work with them. Consumers appreciate artisan breads and are willing to pay extra for good quality.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Cruising into Caribbean Cuisine - Aye! There be gold doubloons and profit aplenty for processors bold enough to test the supermarket seas with colorful, flavorful Caribbean-influenced food products! For inspiration, here is a look at what the culinary treasures of the islands are all about.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Food Formulation: Dieting Away Diabetes - The diabetic population is increasing at an alarming rate. Projections are that it will grow by 165% by the year 2050. Formulators must put aside myths about foods that diabetics can and cannot eat, in order to properly serve this specialized, but increasingly significant, sector.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Sticky Business: Creating Coatings That Stick - Creating coating systems that adhere to meat, fish or vegetable pieces is challenging for manufacturers. Ingredients such as starches, gums and flours, combined with technical know-how, aid in coating adhesion.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Ingredient challenges: Losing Fat, Formulating Back - Not all meat applications are the same; neither are the water-binders, texturizers and fat-mimetics necessary to reduce their fat content.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Advances in Formulating Gluten-free Products - As awareness of gluten intolerance and Celiac Disease grows, companies look to ingredients and processes as tools to replace gluten, a structure-building protein in products.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Fiber Teases Out Texture Improvements - The latest functional potato fraction, Paselli™ FP and FPF potato fiber products from AVEBE America Inc., possess significant water- and fat-binding capabilities that pare away at texture and stability issues.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
It’s Clear
to See
-
From crystal clear
beverages to translucent confectionery, it’s what consumers don’t
see—opaqueness or cloudiness—that draws them. As preferable as clearness can
be, a formulation challenge arises when aqueous-based products are fortified
with fat-soluble vitamins. Emulsification creates turbidity and potential
stability problems. Stabilizers Un-yolked - Traditionally, egg yolk has provided stabilization for oil and water emulsions, as well as a full body and unique taste. Nevertheless, demand for yolk-less sauces presents a challenge for the food industry, especially where products must tolerate long-term storage.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
More Cheddar Flavor, Less Fat - new cheese powder has more flavor and less fat at percentages lower than traditional cheese powders.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
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/
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.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Formulation Challenge: Adding Fun and Health to Hot Cereals - Kids want fun while adults and parents want nutrition in hot cereals. Fruits infused with flavor and sweeteners, humectants and novelty inclusions offer product developers ingredients that help satisfy all consumers.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
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.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Ingredients in Use: Soy Proteins - Whether due to its healthful benefits or its ability to solve a variety of formulation challenges, soy protein can be found in foods ranging from ice cream to burgers, from milk to nut products.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Proteins
Provide Pleasure to Lowfat Products
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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. 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/
Fixing
Formulas with Fiber -
Fiber is
formulated into foods for functional effects in food systems or for human
physiological effects. Product development approaches for these two goals
are very different.
Ingredient
Challenges: Proteins Headline the Greatest Show on Earth -
Plant and dairy
protein products are sold as protein concentrates and isolates, textured
concentrates and fractionates, which can be derived from soy, wheat or whey
(among other sources). The underlying challenge is determining how to
manipulate them into the application at hand.
Stabilizing Citrus Beverages -
The same citrus oils that
give citrus flavor beverages their delicious and refreshing taste pose a
problem for beverage manufacturers who want their bottled products to
maintain a good shelf appearance.
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.
Showcase:
Whey Protein Isolates and Maltodextrins -
Maltodextrins’
water-holding ability enhances chewability, bite and may improve the shelf
stability of energy bars. Whey protein isolate is an undenatured protein
that maintains all the protein fractions in their proper proportions.
Formulation Challenge - Ethnic Desserts: Creaciones Dulces
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Ethnic
desserts from flan to rice pudding are creaciones dulces—sweet
creations—that satisfy the Latino sweet tooth. “Better-for-you” Beverages - The taste and content of healthy beverages has come a long way since bottled water. However, if a “better-for-you” product does not balance health perception, texture and taste, consumer acceptance will be a complete washout.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Whey Proteins in Dairy Foods - Natural, high-quality whey protein ingredients are ideal for many dairy applications.
http://www.dairyfoods.com/CDA/ArticleInformation/features/
Formulation Challenge: Chill Factors - When creating refrigerated foods, processors should utilize effective formulation hurdles, new technologies and shelf-life studies.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Formulation Challenge:
Building a Safety Net for Meats
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The
development and manufacture of processed meats includes incorporation of
antioxidants, acidifiers and other components to increase safety and
shelf-life.
Calcium: The Chosen Form
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Fortifying
products with calcium requires an understanding of the benefits of various
forms and their interactions.
Ingredients in Use: Acidifiers Find Functions -
Deli meats in sandwiches
often go unrefrigerated until lunchtime or on deli platters left for hours
at room temperature. In these products, as in many others, formulators long
have relied on acidifiers to control microbes.
Sensory
Testing Improves Refrigerated Foods Quality -
Refrigerated products may
undergo changes in sensory qualities before food safety or microbiological
properties are compromised. Consumers may even interpret off-flavors as a
potential health risk.
BAKERY PRODUCTS: The
Pleasure of ‘Pain’
-
Skilled
bakers create a variety of artisan breads to satisfy consumers’ desires for
flavorful, crusty Old World breads.
Fats, Fat
Replacers, Starches & Gums –
Assortments of ingredients
in this group.
Formulating with Sense
-
Sensory
analysis is increasingly becoming an integral part of the product
development process. Formulation Tips on Hydrocolloids - Hydrocolloids have many functions in food products—flow control, cling, freeze-thaw stability, emulsion stabilization, crystal control, adhesion and binding water to control syneresis.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Successful Signature Sauces - Developing a sauce with that special “something” takes skill in blending flavors and stabilizers.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
A
Little Leavening -
Both yeast and chemical leavening systems can be employed
when leavening baked products. While refrigerated and frozen dough have
become a popular addition to product lines, the ability of yeast to
sufficiently leaven dough is often weakened after freezing.
Blend
Improves Croissant Quality -
Today croissants are sold
in bakeries, supermarkets, foodservice establishments, restaurants and fast
food outlets. Often these establishments purchase frozen, mass-produced
croissants, which they then thaw as needed. Their manufacture, however, can
be a challenge.
Buying Into Breadcrumbs
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Breadcrumbs are an important ingredient in the coatings of many frozen
foods, but also can assist with other formulation challenges. Industry
terminology, ingredient characteristics and uses are discussed.
Formulating Without Sugar -
How to effectively replace
sugar in no-sugar-added dairy foods.
The
Importance of Being Protein -
Proteins provide texture
in an abundance of ways. Eggs, which are 90% protein, have been a
traditional source for emulsifying, gelling and thickening properties,
although these attributes also can be achieved with milk, meat, wheat and
soy proteins.
Reducing Costs
While Improving Quality
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Products not only have to taste good to consumers, they have to add bulk to
the manufacturer’s bottom line. Since these two goals often appear in
diametric opposition, product designers need to know how to effectively
balance the best of both worlds.
Through
Thick and Thin -
For many, mouthfeel often goes hand-in-hand with consistency,
and is only noticed when objectionable. Everything about a product might be
perfect, but when too thick or too thin, slimy or sticky, consumption stops. Beverage Viscosity, Any Way You Like It! - The ability of the senses to detect tiny differences in the viscosity of beverages allows food product developers to create beverages that are even more satisfying and delicious than their predecessors. http://www.foodproductdesign.com/archive/2002/0102AP.html
In Control:Taming Moisture Behavior with Gums and Starches - Understanding the mechanics of water's interactions within foods and how to apply polysaccharides such as gums and starches to control these interactions allows designers to take a large step toward improving product quality and extending shelf life. http://www.foodproductdesign.com/archive/1991/1091CS.html
Challenges in formulating shelf stable products -
Food packages that require
no refrigeration allow consumers to keep a variety of foods on hand, ready
for swift preparation in virtually any setting. Combining the latest in
formulation, processing and packaging technologies with a well-planned
experimental design is the best way to assure quality in shelf-stable food
products.
"Meating"
Consumer Expectations –
This article describes the
various ingredients and processes that have revolutionized the production,
preparation and consumption of all types of meat items.
Formulating with
Fruit - Increases
in the amounts of fruit available have led consumers, chefs and food
scientists to formulate with fruits, creating foods that match Mom’s apple
pie or conceiving new visual and taste sensations.
Savory Bakery
Sensations -
What comprises a savory baked good? It’s no longer garlic
bread. It’s roasted-garlic bread with herbed cheese…
Secrets to
Sauce Success -
The wide variety of ingredients and processing conditions
available to product developers has turned sauce- and gravy-making into a
much more complicated and technological endeavor than anything Grandma could
have imagined.
Form and
Function: Restructured Meats - Part One -
Even the most jaded food
scientists can find that scanning grocery-store prepared-foods aisles
showcases an astonishing number of meat snacks, lunch options and entrees.
In-store delis are bursting with luncheon loaves, roast beef, turkey breast,
pork roasts, fish patties, surimi sticks, ham loaf and chicken.
Form and
Function: Restructured Meats - Part Two -
Lactates in processed meat
and seafood products control pH, helping extend shelf life.
Snack
Mixes -
Snack
mixes are tailor-made for the on-the-go consumer who demands instant
gratification and an assortment of flavor and texture at the same time.
Product offerings range from plain, roasted peanuts, pretzels, popcorn,
cereal and crackers to the highly seasoned variety.
Prepared
Pasta and Rice Dishes - Part One -
What's typically easy to
prepare, healthful, inexpensive and appeals to a wide variety of consumers?
The answer lies in take-out establishments and throughout grocery shelves
and freezers: prepared pasta and rice dishes.
Adding
value to meat products -
As key lifestyle patterns
show consumers relying more on convenience items, food manufacturers react
by offering value-added, timesaving products. The meat industry is no
exception. Culinary Connection: Sauce Savvy - Based on the definition, sauces can be of the sweet, savory or astringent variety. Gravies, on the other hand, are only savory. However, in classical cooking, very seldom is the term "gravy" used when preparing savory sauces, because a sauce is perceived to be a more complex culinary creation than a gravy.
Soups: Tackling the melting pot - As soups move from lunch to dinner, there's room for more sophisticated, contemporary flavor profiles.
Gold-Standard Sauces - There are many reasons for introducing a sauce to a dish - flavor, moisture, texture, plate appearance and to accent one's own style of cooking. Designing The Perfect Dessert - Humans seem to be hard-wired to enjoy sweets - infants, when given a choice, universally opt for sweetened formulas over unsweetened ones. As these infants grow to become consumers, their preference for sweets is enforced by the consumption of sweetened juices and other beverages, sugared cereals, candy, cookies and sweet snacks.
Shining up Appearances - There's no denying the human affinity for shiny objects – the shiny apple always gets picked first. As food processing professionals, we can often enhance food's shine - and hopefully capitalize on this attraction for all that glistens.
Inside Cookies and Crackers - The appeal of cookies and crackers spans all ages and occasions. More and better ingredients, processes and packaging help product designers formulate these snack favorites. And yet, with all of the latest technology to choose from, some of the basics are still necessary.
Mastering Marinades - Marinades are popularly defined as seasoned liquids in which meat, seafood or vegetables are soaked to provide flavor and/or tenderization.
Simple
Steps to Artisan Breads -
The simplest breads
contain only four ingredients - flour, water, salt and yeast. For artisan
breads, however, bakers can also use many other ingredients to add flavor,
color, softness, volume or other desired qualities.
Maximizing
Convenience with Bakery Mixes - Part Two –
The minor details that you
need to know about bakery premixes.
Formulating irresistible sweet baked goods -
While cakes, cookies and
other chemically leavened products also fit into the category of sweet baked
goods, this article will focus on items that are leavened primarily by
yeast.
High-Energy Beverages: Genie in the Bottle - Part Two -
The designer's main challenge with ready-to-drink beverages is creating the most
nutritionally useful product possible that also packs appeal and uniqueness.
The Egg
and the Equivalent - Part Two -
Eggs' functionality is one
of the major reasons for its wide use as a food ingredient. When added to
food products, eggs supply many different functions.
Indulgent
Ice Cream - Part Two -
Indulgence can be coupled
with health by incorporating ingredients that might provide new flavor
categories and phytochemicals. Green-tea ice cream has been around a long
time, with its healthful antioxidants. The Principles of Protein - Because many manufacturers are incorporating protein ingredients as a means to ensure optimal healthfulness of their products, protein types and their recommended consumed amounts are important issues for food product designers to understand.
Simply
nuts -
Nuts always have been a part of many traditional baked goods, confectionery
products and ice cream. Adding nuts to foods is synonymous with adding
value, but they also add flavor and texture appeal to many other foods.
Nutritional and beneficial ingredients -
Here is a look at how they
function in food formulation, along with the latest on the nutrition and
health benefits they deliver to add value to the finished product.
Soy
Protein in Beverage Formulation -
A greater consumer
interest in a healthful diet has prompted manufacturers to embrace soy’s
popularity and develop new products, including beverages, that feature soy
protein.
Selecting
the Right Ingredients for Adding the Flavor of Cheese -
Having an understanding
about how these ingredients are made and used helps product designers
properly select and blend them to obtain the optimum cheese flavor system
for the products they create.
The Many
Benefits of Salt -
Those who think of salt only as something used to perk up
flavor might wonder what could possibly give this ingredient the level of
importance it has gained through the ages. In reality, there is much more to
this crystalline cube than first meets the eye.
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