3.05.2023 - 1379 View(s)

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

6.03.2023 - 1118 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 - 1830 View(s)

Sustainable solutions for food industry

8.04.2021 - 3100 View(s)

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

19.03.2021 - 3738 View(s)

Lipophilic but not lecithin, hydrophilic but not ester

17.03.2021 - 3354 View(s)

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

15.03.2021 - 3375 View(s)

Limited source cacao, against the increasing chocolate demand

10.03.2021 - 3267 View(s)

What is it and why it is special?

1.03.2021 - 3248 View(s)

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

20.02.2021 - 3954 View(s)

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

10.02.2021 - 3097 View(s)

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

20.01.2021 - 1958 View(s)

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

10.01.2021 - 3325 View(s)

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

1.01.2021 - 1967 View(s)

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

25.12.2020 - 2302 View(s)

Do you wonder how vegan diet choices help

20.12.2020 - 1806 View(s)

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

15.12.2020 - 1800 View(s)

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

10.11.2020 - 2194 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 - 2394 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 - 2712 View(s)

A step from industry to prevent food waste...

10.10.2020 - 2880 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 - 2026 View(s)

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

25.09.2020 - 1808 View(s)

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

20.09.2020 - 2570 View(s)

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

15.09.2020 - 6744 View(s)

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

10.09.2020 - 5441 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 - 9370 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 - 6342 View(s)

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

25.08.2020 - 5115 View(s)

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

20.08.2020 - 1917 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 - 1896 View(s)

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

10.08.2020 - 1944 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 - 1849 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 - 1896 View(s)

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

25.07.2020 - 2420 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 - 2989 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 - 1382 View(s)

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

10.07.2020 - 2015 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 - 2149 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 - 3037 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 - 2993 View(s)

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

20.06.2020 - 2331 View(s)

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

15.06.2020 - 1634 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 - 1472 View(s)

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

5.06.2020 - 4575 View(s)

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

1.06.2020 - 1819 View(s)

Lemon fiber : An alternative for water and oil binding

3.02.2020 - 1962 View(s)

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

31.05.2019 - 4006 View(s)

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