All news articles for September 2017

Picture: GettyImages-piyaset

Taste, texture, nutrition: Formulating with plant-based proteins

By Elaine Watson

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...

Photo: iStock/Michael Jung

SupplySide West 2017

Ingredion launches new ‘slowly digestible’ carbohydrate

By Adi Menayang

Ingredion has launched a new ingredient that will help finished product manufacturers “meet consumer demand for convenient, long-lasting energy in nutritional products,” according to the company.

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