Fats like butter, lard, margarine and shortening, and oils like canola, coconut, corn, cottonseed, nut, olive, palm, peanut and soybean, including monounsaturated, polyunsaturated and low-fat and reduced-fat formulation tactics and trends.
Ingredients like ascorbic acid, azodicarbonamide (ADA), emulsifiers, enzymes, gluten, glycerides, lecithin, oxidizing agents, reducing agents and others that improve the quality and handling of breads.
Natural and synthetic ingredients like ascorbic acid, butylated hydroxyanisole (BHA) , butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ), tocopherols and others that serve as antioxidants, antimicrobials, mold inhibitors and shelf-life extenders to improve food quality and safety.
The chips market has grown highly diversified over the past several years. In 2017, a chip can run the gamut, including standard potato chips, chips made out of fruits or vegetables, and multigrain options.
Carefully considered products all have a sweet spot, that central nexus where everything comes together for a strong hit into the outfield—and for particularly astute product-development teams, the occasional home run.
Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced six additions to its PRECISA Crisp line of functional starch texturizers for the snack industry.
The flexibility to produce different flavors, shapes, sizes and types of products is high on the list of qualities that snack and bakery makers are seeking from manufacturers offering griddle equipment and fryers.