NEW YEAR and NEW INGREDIENTS
Let’s check what new food ingedients will be offered to food producers and what new products manufacturers have invested in 2026
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2026 FOOD TRENDS AND FIE PARIS
Review of FIE Paris, December 2025
VEGAN MILKS
Sustainable solutions for food industry and vegan trends
CREATING ADDED VALUE: HYDROCOLLOID BLENDS
Let us explain how two plus two plus equals five for the thickeners: The benefits of blended products that food science has given us
2025 FOOD TRENDS
Which products will enter the market this year, and which will diversify? In our article ”2025 Food Trends,” we have compiled what fairs and surveys have revealed for you.
DECREASING FREEZING POINT : STS
We are mentioning about an emulsifier one of the most important for fat stabilization
HYDROLYZED LECITHIN (ENZYMATIC LECITHIN)
Lipophilic but not lecithin, hydrophilic but not ester
CANT MAKE A CAKE WITHOUT : WHIPPED CREAM
From the royal cuisine to our kitchen, essential cream : cream chantilly
WHERE IS HALF OF THE CAKE?
Hard demolding, loss of shape and material, matt appearance... We have a suggestion for sticking problems!
ACTIVATED CAKE EMULSIFIERS
An easy-to-use solution for making high volume, moisturized and elastic cakes: activated cake emulsifiers!