Consumer Demand Spurs Innovation in Protein Based Products

Posted on:November 20, 2018

RESEARCH REVEALS that consumers continue to seek foods that provide a good source of protein, whether that protein comes from a traditional source or new, innovative products. “Consumers are interested in protein, but they also understand they can get it … Continue reading


Consumers Lean Toward Simplified, Comprehensible Labels

Posted on:November 14, 2018

Consumers are craving transparency now more than ever. Clean label is the industry’s response to that need for label transparency. “Today, 94% of consumers feel that it is important for brands to be transparent; 83% would value having more in- … Continue reading


Polyols: Properties, Trends & Labeling

Posted on:September 5, 2018

Click to Enlarge “Sugars can be classified as monosaccharides, disaccharides or mixtures, such as corn syrup. The key to using polyols for sugar reduction is to select a polyol with similar structure and functional properties as the sugar that you … Continue reading


Natural Sweetener Characteristics and Uses

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Click to Enlarge Sweeteners have a variety of functional properties, including taste, texture and crystal control, among others. Yet, with diabetes on the rise and an increased focus on nutrition and well-being, consumers are demanding more healthful products, including those … Continue reading


Reducing Sugar in Baked Products

Posted on:September 4, 2018

Click for Larger Image “I am just a simple baker,” began David Busken, Principal and Consultant with Bakery Development Ltd. Well, that’s understating it a bit: He’s a master commercial baker and the descendant of a long line of professional … Continue reading


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