15.01.2025 - 1466329 View(s)

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.

3.05.2023 - 3191 View(s)

We are following snack trends in Cologne via ISM fair, April 2023

6.03.2023 - 2860 View(s)

2022 Food Ingredients Fair has ended. The first high-participation fair, which took place with the lifting of the COVID 19 restrictions, was again in Paris this year.

25.07.2022 - 3764 View(s)

Sustainable solutions for food industry

8.04.2021 - 4852 View(s)

We are mentioning about an emulsifier one of the most important for fat stabilization

19.03.2021 - 5941 View(s)

Lipophilic but not lecithin, hydrophilic but not ester

17.03.2021 - 4902 View(s)

From the royal cuisine to our kitchen, essential cream : cream chantilly

15.03.2021 - 5033 View(s)

Limited source cacao, against the increasing chocolate demand

10.03.2021 - 4990 View(s)

What is it and why it is special?

1.03.2021 - 4905 View(s)

Before consuming legumes we need to soak, ferment or boil. Why?

20.02.2021 - 5611 View(s)

We clarify some basic terms for these days when baking at home is more common

10.02.2021 - 4362 View(s)

The most exciting part of this week for the food industry was the snack fair held annually in Cologne.

20.01.2021 - 3611 View(s)

Hunger, obesity, waste ... Can we solve if we want?

10.01.2021 - 4901 View(s)

An easy-to-use solution for making high volume, moisturized and elastic cakes: activated cake emulsifiers!

1.01.2021 - 3018 View(s)

We are at Food Ingredients Europe, which starts on 3 December and ends on 5 December!

25.12.2020 - 3627 View(s)

Do you wonder how vegan diet choices help

20.12.2020 - 2761 View(s)

Hard demolding, loss of shape and material, matt appearance... We have a suggestion for sticking problems!

15.12.2020 - 2783 View(s)

When we talk about flavor, we also talk about smell. So let’s see how smell affects taste

10.11.2020 - 3091 View(s)

Sugar, which has entered almost all areas of industrial food, is now declared an enemy, and we want to read sugar-free labels

1.11.2020 - 3764 View(s)

We love to consume meat, and we eat more when the taste is meaty. Even vegans and vegetarians buy meat-equivalent products from the market. So what is this meat taste?

20.10.2020 - 4809 View(s)

A step from industry to prevent food waste...

10.10.2020 - 4659 View(s)

How can we say that cleaning with air and water can be done with the help of technology and science in industrial food production?

1.10.2020 - 3273 View(s)

Ingredients : E numbers... What is E number? Where did it come from?

25.09.2020 - 2752 View(s)

Organic fruit, vegetables, and eggs, but now chocolate, bread, and even sausages are organic. What about additives?

20.09.2020 - 3860 View(s)

Stable, homogenous, and high-volume cakes without eggs: emulsifiers are the key

15.09.2020 - 10906 View(s)

What is the PGPR that we see in chocolate-coated products with the E476 code?

10.09.2020 - 7500 View(s)

You can make mayonnaise with the three raw ingredients that are always at home, but you should consume it within a week.

5.09.2020 - 16381 View(s)

What are the emulsifiers, which we can hear by short names such as GMS or DMG, by E471 code, and how are they obtained?

1.09.2020 - 10396 View(s)

Almost every packaged food we are reading : Lecithin. What is it, and how is it produced?

25.08.2020 - 8674 View(s)

There are two complementary groups: thickeners and emulsifiers. So what does it add to?

20.08.2020 - 2975 View(s)

Let us explain how two plus two plus equals five for the thickeners: The benefits of blended products that food science has given us

15.08.2020 - 2756 View(s)

One of the most innovative and effective clean-label solutions: enzymes

10.08.2020 - 96305 View(s)

Color is one of the most important criteria for food, and we want it to be natural. But is this possible with industrial foods?

5.08.2020 - 2820 View(s)

You want sweet, zero-calorie food with no chemical ingredients at the same time. Is it too much? No, you are talking about Stevia!

1.08.2020 - 2806 View(s)

The main component of the plant cell wall became a food ingredient: Cellulose derivatives

25.07.2020 - 3763 View(s)

We are talking about a hydrocolloid that is obtained from algae and becomes so popular in many products, from petri dishes to jellies

20.07.2020 - 5410 View(s)

As we approach the month of April, we will talk about an ingredient in our foods which came from South America: Tara Gum

15.07.2020 - 2197 View(s)

Sahlep to ice cream, we are talking about an ingredient which is in our foods every season.

10.07.2020 - 2891 View(s)

We will talk about the gum that came from industrial food production to our kitchens and that we can even find in markets now

5.07.2020 - 3370 View(s)

We cannot get away from the sea when we talk about viscosity and binding water. Since aquatic organisms are hydrophilic, we are once again going under the sea and introducing you to alginate from algae

1.07.2020 - 4775 View(s)

While the ice cream season is approaching and the weather is getting warmer, we will talk about carob which is also grown in our country and used as a thickener in foods.

25.06.2020 - 4301 View(s)

Gellan Gum, a thickening agent that is sourced indirectly from plants, is obtained from bacteria with technology

20.06.2020 - 3620 View(s)

Arabic gum, acacia gum... We will talk about a gum for sticking and increasing viscosity.

15.06.2020 - 2789 View(s)

We will talk about a water binder and thickening agent that we started to see on the market: Konjac Gum

10.06.2020 - 2224 View(s)

Let’s look closer at phosphates, which are known as chemical leavening agents for bakeries

5.06.2020 - 6875 View(s)

We will talk about pectin, which is one of the oldest ingredients in our foods

1.06.2020 - 3080 View(s)

Lemon fiber : An alternative for water and oil binding

3.02.2020 - 3027 View(s)

Innovations on sweet snacks, vegan alternatives, organic choices... To learn about 2020 trends, we will be in Germany!

31.05.2019 - 5583 View(s)

The first post on Kantara Food is, of course, about hydrocolloids! We will brief you shortly about carrageenan.