May 2016 saw the publishing of new Nutrition Facts labelling rules for packaged foods in the US. The new regulation, which is the first change in 20 years, will allow consumers to make more informed choices about the foods they buy. But the challenge arises as to how a reduction in calories whilst maintaining the tastes consumers have grown to love can be achieved?
Read MoreBreakfast is booming. Health-conscious consumers now have a wealth of options to choose from, but as DSM’s ‘Breakfast Insights’ found, 1 in 4 consumers spend less than five minutes per day on preparing and eating breakfast. This means that on-the-go offerings have become even more sought after, yet consumers are unwilling to compromise on health or taste. How do manufacturers meet these high expectations?
Read MoreWe’re thrilled to announce our partnership with new system integrator, Process Plant Network (PPN), who will offer our patented Steam Infusion Vaction technology in Australia. With PPN, Australian food manufacturers can increase their cooking capacity, eliminate burn-on and Maillard reactions, reduce fat in dairy products by up to 20 percent and create a creamier mouthfeel while at the same time achieving reduced cleaning and cooking times and lowering energy consumption.
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