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Topics include the stevia leaf, its natural origins, and more.
April 21, 2023
Ingredion has launched a five-part video series to help food and beverage manufacturers harness the potential of stevia sweeteners and functional build-back ingredients in sugar reduction formulations.
Syndeo Gelling can be used to substitute gelatin or other gelling agents.
January 17, 2023
Syndeo Gelling, the texture agent developed by Alland & Robert, provides a plant-based solution for manufacturers of confectionery, jellies, and marshmallows.
Gelatin technology would eliminate need for starch-based gummy production.
December 8, 2022
The U.S. Patent and Trademark Office has received U.S. Patent No. 11,490,634, securing Rousselot’s intellectual property for SiMoGel, a gelatin technology that eliminates the need for starch-based gummy production.
FI-BEING comes in the form of a hard candy, and each serving provides 11 grams of dietary fiber, representing 39 percent of the daily recommended dietary fiber intake.
The research combines consumer psychology and semiotics to deliver unique insights into how color generates meaning across products, brands and categories.