Ingredients

• Monk fruit, scientifically known as Siraitia grosvenorii or "luo han guo" in Chinese, is a small, round fruit native to the southern mountains of China. With a green-brown skin and a modest interior, this fruit has become...

• In the dynamic sector of gastronomy, where the balance between health and flavor is the constant search of any professional, a new ingredient promises to revolutionize current standards: algae oil. Algae oil represents a remarkable innovation in the world of gastronomy...

• For decades, fiber was perceived as a trivial element of nutrition, recommended mainly for digestive reasons and often ignored by consumers. Today, however, it is at the center of a major transformation of the food industry, becoming...

• When asked if there are any flours that are completely carbohydrate-free, the clear answer, based on nutritional data, is no. No flour derived from natural sources – whether plants, nuts, seeds or extracted fibers – reaches zero digestible carbohydrates per 100...

• Swiss ingredients and flavors group Givaudan is on the verge of a major milestone for one of the most innovative natural colorants in its portfolio. Everzure Galdieria, a blue colorant derived from the microalgae Galdieria sulphuraria, has received...

• In the context of an increasingly health-oriented food market, consumers around the world are showing increased interest in bakery products, breakfast cereals and snacks that combine nutritional value with taste pleasure. Recent statistics show...

• Researchers at Tufts University in the United States have taken an important step towards solving one of the food industry's biggest challenges: reducing sugar without sacrificing authentic sweet taste. The recent study, published in the journal...

• Teff, also known as Ethiopian millet, is a pseudocereal native to Ethiopia and Eritrea, with a history that goes back to antiquity. Cultivated for millennia in the aforementioned areas, teff is considered one of the first cereals...

• The food industry is going through a period of profound transformation in how it manages the sweetening of products. The pressure is coming simultaneously from three directions: consumer demands for less added sugar, increasingly strict regulations in many...

• In the daily diet, flours represent an essential source of carbohydrates, being present in numerous preparations, from appetizers to desserts. However, their variety – determined by the type of cereal and the degree of refinement – ​​significantly influences the index...

• In recent years, dark chocolate has become a favorite dessert among health-conscious consumers, often promoted as a healthier alternative to traditional sweets. As the global dark chocolate market experiences rapid growth, fueled by...

• Yeast is more than a leavening agent – ​​it is a fascinating alchemy, a dance of microorganisms, that transforms flour and water into a product of unparalleled gustatory and nutritional complexity. In a fast-paced world, this natural ferment...

• Gelatin is a widely used ingredient in the food, pharmaceutical and cosmetic industries. Due to its unique gelling, stabilizing and emulsifying properties, gelatin plays a key role in the creation of a variety of products, from delicate desserts to...

• When you step into the fascinating universe of baking, one of the first questions that comes to mind is: what magic ingredient can I add to the dough to get the perfect bread, with a golden crust and an airy texture?...