Cargill Texturizing Solutions' regional director explains how combinations of texturisers can produce the required effect in foods, and how texture descriptions like 'velvety' and 'crunchy' now crop up in promotional materials.
Barack Obama has pledged to bring change to his country. Three food industry executives discuss what his election could mean for food regulation and trade, and policy interplay with healthcare and energy.
NZTE is a government-backed scheme that has helped Kiwi ingredients start-ups compete with companies with much deeper pockets around the globe. Andrew Easdale, business development manager at NZTE's UK office, explains the benefits.
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.