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ISM 2023 : SNACK TRENDS

3.05.2023 - 1254 View(s)

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

FOOD INGREDIENTS EUROPE 2022 - REVIEW

6.03.2023 - 1001 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.

VEGAN MILKS

25.07.2022 - 1702 View(s)

Sustainable solutions for food industry

DECREASING FREEZING POINT : STS

8.04.2021 - 2954 View(s)

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

HYDROLYZED LECITHIN (ENZYMATIC LECITHIN)

19.03.2021 - 3592 View(s)

Lipophilic but not lecithin, hydrophilic but not ester

CANT MAKE A CAKE WITHOUT : WHIPPED CREAM

17.03.2021 - 3250 View(s)

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

LESS IS MORE : CHOCOLATE

15.03.2021 - 3260 View(s)

Limited source cacao, against the increasing chocolate demand

BABY FOOD AND ORGANIC BABY FOOD

10.03.2021 - 3147 View(s)

What is it and why it is special?

SOAKING : PLANNED MEALS

1.03.2021 - 3138 View(s)

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

YEAST, BAKING POWDER, GLUTEN... BAKING 101

20.02.2021 - 3837 View(s)

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

ISM 2020 IMPRESSIONS

10.02.2021 - 3008 View(s)

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

WE HAVE FOOD ENOUGH!

20.01.2021 - 1914 View(s)

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

ACTIVATED CAKE EMULSIFIERS

10.01.2021 - 3204 View(s)

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

FOOD INGREDIENTS FAIR - PARIS 2019

1.01.2021 - 1889 View(s)

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

LESS ANIMAL-BASED FOOD FOR A BETTER WORLD

25.12.2020 - 2209 View(s)

Do you wonder how vegan diet choices help

WHERE IS HALF OF THE CAKE?

20.12.2020 - 1735 View(s)

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

SMELL BEFORE TASTING!

15.12.2020 - 1726 View(s)

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

TREND ALARM: KETOGENIC SNACKS

10.11.2020 - 2105 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

TASTY IS NOT SWEET, SOUR, BITTER OR SALTY... IT IS UMAMI!

1.11.2020 - 2296 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?

SHELF LIFE AND BEST BEFORE DATE

20.10.2020 - 2608 View(s)

A step from industry to prevent food waste...

CLEANING SYSTEMS AND EHEDG CERTIFICATE IN FOOD INDUSTRY

10.10.2020 - 2759 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?

FOOD ADDITIVES AND E NUMBERS

1.10.2020 - 1942 View(s)

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

ORGANIC CHOCOLATE? POSSIBLE WITH ORGANIC LECITHIN!

25.09.2020 - 1733 View(s)

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

MAKING EGG-FREE CAKE: CAKE EMULGATORS FOR INDUSTRIAL PRODUCTION

20.09.2020 - 2471 View(s)

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

WHAT IS PGPR?

15.09.2020 - 6434 View(s)

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

HOW TO PRODUCE MAYONNAISE?

10.09.2020 - 5158 View(s)

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

WHAT IS MONO-DI GLYCERIDES OR SHORTLY GMS?

5.09.2020 - 8896 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?

EMULSIFIERS : WHAT IS LECITHIN?

1.09.2020 - 5901 View(s)

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

DIFFERENCES BETWEEN THICKENERS AND EMULSIFIERS

25.08.2020 - 4834 View(s)

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

CREATING ADDED VALUE: HYDROCOLLOID BLENDS

20.08.2020 - 1837 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

MICROBIAL BASED WATER BINDERS : TRANSGLUTAMINASE

15.08.2020 - 1818 View(s)

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

NATURAL COLORS

10.08.2020 - 1860 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?

ZERO CALORIE SUGAR : STEVIA

5.08.2020 - 1774 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!

PLANT BASED HYDROCOLLOIDS : CELLULOSE DERIVATIVES

1.08.2020 - 1811 View(s)

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

PLANT BASED HYDROCOLLOIDS : AGAR AGAR

25.07.2020 - 2329 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

PLANT BASED HYDROCOLLOIDS : TARA GUM

20.07.2020 - 2866 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

PLANT BASED HYDROCOLLOIDS : GUAR GUM

15.07.2020 - 1320 View(s)

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

MICROBIAL BASED WATER BINDERS : XANTHAN GUM

10.07.2020 - 1945 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

PLANT BASED HYDROCOLLOIDS : ALGINATE

5.07.2020 - 2066 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

PLANT BASED HYDROCOLLOIDS : LOCUST BEAN GUM

1.07.2020 - 2837 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.

MICROBIAL BASED WATER BINDERS : GELLAN GUM

25.06.2020 - 2870 View(s)

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

PLANT BASED HYDROCOLLOIDS : GUM ARABIC

20.06.2020 - 2195 View(s)

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

PLANT BASED WATER BINDERS : KONJAC GUM

15.06.2020 - 1559 View(s)

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

BAKING AGENT WITHOUT YEASTS : PHOSPHATES

10.06.2020 - 1424 View(s)

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

PLANT BASED HYDROCOLLOIDS : PECTIN

5.06.2020 - 4349 View(s)

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

PLANT BASED WATER BINDERS : LEMON FIBER

1.06.2020 - 1722 View(s)

Lemon fiber : An alternative for water and oil binding

WE ARE GOING TO THE SWEETEST FAIR IN THE WORLD, ISM COLOGNE!

3.02.2020 - 1882 View(s)

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

PLANT BASED HYDROCOLLOIDS : CARRAGEENAN

31.05.2019 - 3912 View(s)

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