What information were food formulators looking for in 2015? With hundreds of articles on the Knowledge Center on topics from beets to baked goods, you might be surprised by the three articles food product developers found the most interesting 2015. Drum roll please...
1. Cocoa Butter Alternatives in Chocolate
Little did we know that Jill Frank's October, 2014 article on cocoa butter alternatives would be one of our most read articles for over a year and counting. But it addresses an important problem for chocolate formulators: fulfilling the increasing demand for one of the world's favorite foods relies on cocoa crops that are susceptible to pest attacks and changing weather patterns.
2. Tricalcium Phosphate for Food Formulations
With a laundry list of functions in food formulations, tricalcium phosphate is a versatile and highly important mineral. This April, 2014 article from Jill Frank came in at number 2 on our list for 2015. Learn the basics and find out how it's used in everything from soy milk to fats for frying.
3. Emulsifiers at Work – Applications Across Industries (Infographic)
The focus of this April, 2015 infographic is emulsifiers, including both the basics of how they work and how they're used in the food and personal care industries. Based on an article from the AOCS (American Oil Chemists Society), this colorful graphic is both informative and easy on the eyes.
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