15.01.2025 - 50 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 - 2379 View(s)

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

6.03.2023 - 2091 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 - 2918 View(s)

Sustainable solutions for food industry

8.04.2021 - 4121 View(s)

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

19.03.2021 - 4939 View(s)

Lipophilic but not lecithin, hydrophilic but not ester

17.03.2021 - 4205 View(s)

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

15.03.2021 - 4294 View(s)

Limited source cacao, against the increasing chocolate demand

10.03.2021 - 4218 View(s)

What is it and why it is special?

1.03.2021 - 4149 View(s)

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

20.02.2021 - 4987 View(s)

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

10.02.2021 - 3809 View(s)

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

20.01.2021 - 2368 View(s)

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

10.01.2021 - 4189 View(s)

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

1.01.2021 - 2562 View(s)

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

25.12.2020 - 3077 View(s)

Do you wonder how vegan diet choices help

20.12.2020 - 2391 View(s)

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

15.12.2020 - 2379 View(s)

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

10.11.2020 - 2713 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 - 3188 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 - 3868 View(s)

A step from industry to prevent food waste...

10.10.2020 - 3927 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 - 2711 View(s)

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

25.09.2020 - 2362 View(s)

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

20.09.2020 - 3358 View(s)

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

15.09.2020 - 9197 View(s)

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

10.09.2020 - 6648 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 - 13540 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 - 9154 View(s)

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

25.08.2020 - 7123 View(s)

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

20.08.2020 - 2505 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 - 2410 View(s)

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

10.08.2020 - 2652 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 - 2424 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 - 2457 View(s)

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

25.07.2020 - 3169 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 - 4264 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 - 1845 View(s)

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

10.07.2020 - 2553 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 - 2899 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 - 4146 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 - 3850 View(s)

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

20.06.2020 - 3070 View(s)

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

15.06.2020 - 2346 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 - 1898 View(s)

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

5.06.2020 - 5953 View(s)

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

1.06.2020 - 2519 View(s)

Lemon fiber : An alternative for water and oil binding

3.02.2020 - 2580 View(s)

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

31.05.2019 - 4932 View(s)

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