3.05.2023 - 1408 View(s)

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

6.03.2023 - 1147 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 - 1866 View(s)

Sustainable solutions for food industry

8.04.2021 - 3131 View(s)

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

19.03.2021 - 3778 View(s)

Lipophilic but not lecithin, hydrophilic but not ester

17.03.2021 - 3381 View(s)

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

15.03.2021 - 3404 View(s)

Limited source cacao, against the increasing chocolate demand

10.03.2021 - 3302 View(s)

What is it and why it is special?

1.03.2021 - 3273 View(s)

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

20.02.2021 - 3989 View(s)

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

10.02.2021 - 3122 View(s)

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

20.01.2021 - 1971 View(s)

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

10.01.2021 - 3351 View(s)

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

1.01.2021 - 1983 View(s)

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

25.12.2020 - 2325 View(s)

Do you wonder how vegan diet choices help

20.12.2020 - 1821 View(s)

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

15.12.2020 - 1819 View(s)

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

10.11.2020 - 2215 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 - 2424 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 - 2746 View(s)

A step from industry to prevent food waste...

10.10.2020 - 2915 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 - 2052 View(s)

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

25.09.2020 - 1822 View(s)

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

20.09.2020 - 2600 View(s)

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

15.09.2020 - 6865 View(s)

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

10.09.2020 - 5501 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 - 9517 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 - 6452 View(s)

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

25.08.2020 - 5175 View(s)

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

20.08.2020 - 1937 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 - 1917 View(s)

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

10.08.2020 - 1961 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 - 1870 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 - 1916 View(s)

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

25.07.2020 - 2443 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 - 3041 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 - 1395 View(s)

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

10.07.2020 - 2036 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 - 2179 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 - 3084 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 - 3031 View(s)

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

20.06.2020 - 2357 View(s)

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

15.06.2020 - 1653 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 - 1486 View(s)

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

5.06.2020 - 4624 View(s)

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

1.06.2020 - 1836 View(s)

Lemon fiber : An alternative for water and oil binding

3.02.2020 - 1981 View(s)

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

31.05.2019 - 4031 View(s)

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