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2023 Flavor Forecast

The first in a series of three trend articles for the year ahead asks industry experts—including flavorists, chefs, and trendspotters—what flavors consumers will gravitate toward in 2023 and beyond.

Replacing sugar in confectionery is incredibly hard

Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.

Replacing sugar in confectionery is incredibly hard

Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.

Time for sodium alternatives to show they re worth their salt

Time for sodium alternatives to show they’re ‘worth their salt’ Salt reduction needs to come out of the shadows, according to food artificial intelligence company Spoonshot. Its latest report​ notes the number of strategies that food manufacturers can adopt to help consumers reduce their salt intake, including stealth reduction, potassium chloride and glutamates. However, these have not had the kind of promotions that sugar alternatives have had and are thus less well known. Reducing salt intake is therefore not as high on consumers’ goals as cutting sugar, because salt has not seen the same level of publicity. This is exacerbated by an increasing array of ‘trendy’ products such as Pink Himalayan salt and flavoured salts. In addition, the health impact of excessive sale is a lot less obvious than in the case of sugar.

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