Texture

A food service customer in the Asia-Pacific (APAC) region was looking to launch a new chicken batter flour premix with an "extra crunch." They had evaluated several different starches before selecting Tate & Lyle's CMS Modified Tapioca Starch samples made in Thailand.

We are delighted to be heading back to The Food Tech Summit and Expo 2022 in Mexico City, on 28-29 September. We will be presenting six prototypes at the event, focusing on fibre fortification, sugar and calorie reduction, texture and stabilisation. Mexican TV Chef Graciela Montano, founder of Aura...

Consumer expectations are crucial. So when formulators are asked to reduce sugar and carbohydrates in health-related snacks like nutrition bars, without impacting the taste and texture that are so highly sought, where do you start?

Consumer trends are continuing to drive movements such as organic, clean label, “free from” and non-GMO formulations, as interests in the type and source of ingredients used in popular food and beverage products continues to shift.

Today’s consumer wants to enjoy healthier foods without compromising on taste and texture. When meeting this demand requires reducing fat, water and oil across soups, sauces, dressings and dairy products, determining the optimal starch usage is key.

Our popular Texture University™ webinar curriculum returns for 2021 with module 8, the impact of processing on starch in foods on Wednesday 5 May.

Starch stability is a critical attribute of foods that can effect taste and mouthfeel across categories, from soups and sauces, to bakery fillings, to dairy products. When combining complex ingredients such as salts and sugars in food product, starch stability in formulations often change.

Texture University™ is back for a springtime module in May! The sixth instalment of the educational webinar syllabus looks at the Science and Solutions Behind Emulsifying Starch.

Cooking the perfect snack with a fruit filling can be a tough ask! Will the texture be too thick? Will the fruit filling boil and spill out? Whether for a snack bar or a pastry, the science behind cooking with starches in food applications is highly complex.