Sustainable solutions for food industry and vegan trends

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

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.

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

Lipophilic but not lecithin, hydrophilic but not ester

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

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

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

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

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

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

Limited source cacao, against the increasing chocolate demand

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.

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

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

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

What is it and why it is special?

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

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

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

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

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

Do you wonder how vegan diet choices help

Lemon fiber : An alternative for water and oil binding

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

A step from industry to prevent food waste...

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?

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

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