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Sifting Through the Ingredient Options - Food technologists and product developers always face a challenge to sift through thousand of ingredients when developing new product. This article provide some guidelines for the budding as well as experienced food technologists. Learn more... Designing Nature's Way - Many consumers associate natural foods with health and high quality. Frequent reports in the popular media on the perceived safety of the food supply reinforce this idea, often discussing risks associated with pesticides, additives and certain processing methods. The good news is that it is possible to develop good-tasting, consumer-acceptable, natural products. The bad news is that it isn't always easy. Natural foods present both technical challenges, as well as philosophical ones. Read on...

Strategies for Great Tasting Beverages - Why are beverages such formidable formulations tests? “The beverage segment is a rapidly changing area today,” says Aaron Dow, beverage scientist, FONA International Inc., Geneva, IL. “Consumers are expecting the latest and greatest in flavors and functional ingredients. Often, this means that developers have to get acquainted with a wide variety of materials and taste profiles in a brief period of time.” (Food Product Design). Read this article to learn how you can use your knowledge on various kind of ingredients to formulate a wonderful beverages. Read on... Formulating Functions Into Beverages - Functional-beverage category is one of the fastest growing in the food industry. Learn what, how and why specific kind of ingredient can be used to achieve desired functionality. Learn more... Juice Up - It's common knowledge that pure juices derived from fruits and vegetables are healthful, but beverage processors have started adding additional nutrients to pack juices with an even healthier punch. Now, virtually an infinite variety of juices and juice combinations exists on grocery and convenience-store shelves as well as at juice bars, which are springing up nationwide. New flavor combinations, as well as added ingredients, have helped boost juice's appeal. Learn more...
 * Stabilizing Dairy and Soy Drinks with Pectin ** -- Pectin can be used in beverages to increase viscosity, enhance mouthfeel for a “juice-like” texture in soft drinks, facilitate flavor transfer, improve cloud-suspension stability, increase dietary fiber content and stabilize protein. Learn more...

Secrets to Sauces Success - "**R**emember those gravies Grandma used to whip up using nothing but flour, a little milk, and some meat drippings? They seem a far cry from all the processed sauces and gravies on the market today, and for good reason. The wide variety of ingredients and processing conditions available to product developers has turned sauce- and gravy-making into a much more complicated and technological endeavor than anything Grandma could have imagined" (Food Product Design). Read on...

Premier Salad Dressings - " Creative flavor development as well as improved technology of functional ingredients help generate salad dressings with restaurant-like appeal. These dressings not only appeal to consumers because they contain trendy flavor combinations, but also because of their rich textures, even in reduced fat systems" (Food Product Design). Read on...

Secrets of Chocolate and Confectionery Coatings - "In our industry of ever-changing trends, designing products that appeal to a broad range of consumers is always challenging. Chocolate as a food ingredient, however, is one item that never seems to go out of fashion. Conveying an image of quality and indulgence, few ingredients offer such versatility in both flavor and functionality" (Food Product Design). Read on...

Building Better Fried Foods - "**M**aybe people consider fried food a special treat. Or maybe they are just lying to the pollsters about how much fried food they really eat. Despite the current trend toward minimizing fat intake, fried foods retain a high level of popularity. They're quick, convenient, and - let's face it - quite tasty" (Food Product Design). Read on...

Designing Bakery Products - "Many product designers mistakenly believe that baked products are easy to create. In truth, bakery products present greater challenges than many other food products because they require a delicate balance between structure, leavening and processing. Without the right balance, the product will fail" (Food Product Design). Learn more...

Building Better Breads - "Since all breads must contain somewhat established proportions of the same basic ingredients — flour, fat, leavening, sugar and water — to be characterized as such, bakers are challenged when they want to add new ingredients for functional and nutritional improvements. Even the slightest variation in ingredient quantity or manufacturing procedure can equate to measurable differences in the final baked item" (Food Product Design). Learn more...

Prolonging Bakery Product Life - " **A** complex set of conditions determines bakery product shelf life, which complicates efforts to extend the "life" of these items. Extending their longevity relies on product developers, process technologists and packaging technologists to produce attractive and good-tasting products that don't harbor microorganisms" (Food Product Design). Learn more....

Inside Cookies and Crackers - "It may come as a surprise to them that most store cookies have the same basic ingredients as homemade cookies - flour, shortening (even butter), sugar, sometimes eggs, baking soda, salt and flavor. However, the ability to vary, combine and add to these ingredients, and achieve the desired organoleptic qualities, requires the creativity and knowledge of a food scientist" (Food Product Design). Learn more...

Baking Breakfast: What's in the Mix? - “Eat breakfast like a king, lunch like a prince, and dinner like a pauper,” said nutritionist and author, Adelle Davis, in 1970. Bakery mixes, designed for consumers as well as bakeries looking to streamline operations, make breakfast indulgence easy and, with the right choice of ingredients, healthier, too. (Food Product Design). Read on...

Banking on Ingredients for Baked Goods - An article describing the formulation strategies for bakery products using a multitude of ingredients.

Salt reduction -- It is well documented that people consume too much salt in their diet. Processed foods are responsible for at least 75% of daily salt intake among the populations of most countries. In addition, cross-epidemiological studies have shown populations with higher salt intakes have higher levels of blood pressure. Learn more...

Cutting Sodium -- Food manufacturers and retailers have come under intense pressure in recent years to reduce salt levels in processed foods. The USDA notes that, on average, the natural salt content of food accounts for only about 10% of total intake, while salt added during cooking or at the table provides another 5-10% of total intake. This leaves some 75% of salt consumed that is added by manufacturers. Read on...