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Maltodextrin, first used in food production in the late 1960s and early 1970s, has many potential uses in food formulation. It is a white, powdery substance made from starchy products such as corn … [Read More...]
Europeans dominate the top 20 chocolate-consuming countries. Even so, chocolate sales in the U.S. are anything but scary, especially around Halloween. In 2019, the National Confectioners Association … [Read More...]
Pectin has been used for decades to lend adequate setting properties to jellies and marmalades, either by making the food products using fruits such as apples that contain high-quality pectin or … [Read More...]
In the 1970s, carob never stood a chance. Native to the Mediterranean and Middle East, carob made its first big splash in the U.S. as a “healthier” chocolate alternative in the 1970s. It didn’t go … [Read More...]