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Texture

Texture

Texture innovation and the technologies available to improve product consistency provide the focus of this Research Assistant.

showing 1-25 of 25 articles

Racing pulses

- More snacks and baked goods now feature pulse ingredients as formulators learn more about their ‘superfood’ benefits.

Images from BakingTech 2017

- ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’

Inclusions leave lasting impressions

- Crunchy pea-protein bits join specialty grain and flavor, color inclusions to make products look and taste better.

Going nutty in more ways than one

- Nuts can be paired with distinctive and new flavor combinations that today’s consumers’ crave.

Fruits and nuts build product appeal

- Here’s why you should experiment with combinations of fruits and nuts in your formulations.