Nourish的动态

I listened to your feedback. ?? When I first gave people samples of Nourish, while the feedback was super positive (22g of spoonable protein that tastes more like a dessert than chalk!?!), many people told me that it has the consistency more similar to oats or porridge than to pudding, so they suggested changing the name. Some suggestions I received: -chia protein porridge? -chia oat-free protein oats? -chia frosting? But I knew that making an instant chia PUDDING had to be possible. So I went back to the drawing board. The solution? Grind the dry ingredients to an even finer consistency. Finer consistency = creamier pudding. And these iterations pushed back the launch, but its worth it, because listening to your target customers is always worth it ?? Now FINALLY, I am opening up pre launch sales within the next few days, for, an instant, protein packed...pudding. ?? And I cannot wait for you to try it. Sign up for our waitlist now, we'll not only plant a tree per newsletter sign up, but another fun surprise when pre-sales open ?? ?? Waitlist/newsletter: https://lnkd.in/eSw8i3w9 _________________________________

How 21st century business creates relationships.

A cracker’s crunch and yogurt’s creaminess probably have a starch to thank for it. But while these complex carbohydrates create desired textures and mouthfeel, consumers who want clean labels might be left out if a formulator opts for a modified starch. Tate & Lyle developed CLARIA? Functional Clean-Label Starches so that formulators would no longer have to choose between clean labels and functionality. These innovative tapioca- and corn-based starches are #Non-GMO and perform just as well as modified starches. This allows formulators to deliver the taste, textures, mouthfeel and overall eating experiences that consumers crave — along with the #CleanLabels they demand. Check out the snapshot download for details. #Paid #CLARIA https://ow.ly/LHK550SIlcM

Sourdough: More Than Just Sour Often when we think of sourdough, the first thing that comes to mind is a sour taste. But the flavour profile of sourdough is much more complex! The sourness we taste is just one aspect, and it’s scientifically measured using a method called Total Titratable Acidity (TTA). What is TTA? Total Titratable Acidity is a measure of the total amount of acids present in a food sample, in this case, sourdough. Unlike pH, which measures the concentration of hydrogen ions (how acidic or alkaline a substance is), TTA gives us an idea of the overall acid content. This is important as the acids in sourdough contribute to its flavour, texture, and shelf life, however TTA only tells us part of the story - the total amount of acid in the product, and not which acids (or other compounds) are present. So why is TTA Important (or not)? Our customers often ask what the TTA is of our sourdoughs, but what does this really mean? Why are they asking? And why are they looking for high TTA values? The simple answer, the TTA measurement helps to give an indication of the sour notes that could be achieved in a final product. A higher TTA means more acids are present, which typically results in a more pronounced sour taste. But what this TTA value is not telling us is the flavour profile, for example, lactic acid gives yoghurt notes in sourdough, and acetic acid imparts sharper, vinegar-like notes. Moreover, we shouldn’t just focus on this TTA value as sourdough’s flavour is not just about sourness, and consumers aren’t always looking for ‘sour’: when panelled, consumer preferences include roasted, malted and creamy. The flavour of Sourdough is a symphony of various acids and fermentation by-products that create its unique taste profile and Karl De Smedt explains this further in the article below. Perhaps we should take inspiration from other countries and rename sourdough in the UK so as not to give the immediate connotation of ‘sour’. How does Levain (French for Leaven) Masa Madre (Spanish for Mother Dough) or Lievito Madre (Italian for Mother yeast) sound? ?? ??

#Foodscience:?What?Are?Stabilizers?And?Emulsifiers?In?Food???? Curious?about?the?role?stabilizers?and?emulsifiers?play?in?your?everyday?meals??Join?us?as?we?delve?deep?into?the?science?behind?these?essential?ingredients,?learning?how?they?create?the?perfect?texture?and?consistency?in?your?favorite?foods.?Prepare?to?be?amazed?by?the?science?of?taste?and?texture! ?? ?#Stabilizers?#Emulsifiers?#FoodMagic Click here for details ?? https://lnkd.in/g27bmzU7

#Foodscience:?What?Are?Stabilizers?And?Emulsifiers?In?Food???? Curious?about?the?role?stabilizers?and?emulsifiers?play?in?your?everyday?meals??Join?us?as?we?delve?deep?into?the?science?behind?these?essential?ingredients,?learning?how?they?create?the?perfect?texture?and?consistency?in?your?favorite?foods.?Prepare?to?be?amazed?by?the?science?of?taste?and?texture! ?? #Stabilizers #Emulsifiers #FoodMagic Click here for details ?? https://lnkd.in/g27bmzU7

If you were to choose the country that produces the best chocolate, it's fair to say that the United States would be far from the top of that pile. American chocolate tastes distinctively different from the kind made in Belgium, Switzerland or the UK - and most of the time, Europeans agree that the taste is inferior. But why does it taste so terrible? The secret lies with a chemical that is also found in parmesan cheese, rancid butter - and vomit (butyric acid). If you′re into the science of chocolate, Head Space SPME GC-MS analysis is the instrument of choice. https://lnkd.in/eiTHwSZk

#Foodscience: What are the Most Common Food Emulsifiers? The magic behind creamy ice cream, smooth mayonnaise, and perfectly dressed salads lies in emulsifiers! In our latest article, we break down some of the most common emulsifiers like DMG, GMS, and MPG, revealing how they work to create those irresistible textures. Curious to learn more? Check it out! Useful link ?? https://lnkd.in/gjBQcUGq

Does your chocolate taste the way you want it to taste? What is more pleasant then eating some chocolate on those dark and rainy days. But sometimes you can spend a lot of money and what you get is not tasty. This is, where Off Flavors come into place. Did you ever experience tastes like ham- smoky, moldy musty, and coconutty off-flavor notes in varying intensities in your chocolate? Research showed 2-methoxyphenol, 3- and 4-methylphenol, 3- and 4-ethylphenol and 3-propylphenol are responsible for the ham-like smoky off-flavor. The moldy, musty off-flavor is mainly caused by geosmin and the coconut-like off-flavor by massoialactone. If you would like to learn more about Off Flavors and how to detect them in small concentration, take a look at this on demand ?webinar on Off Flavor analysis. English https://lnkd.in/eaK5hP8P German https://lnkd.in/etrnQza9 ?

**....Descriptive names for snacks can positively influence consumers' perceptions and evaluations of the snack's appeal, taste, and perceived calorie content. Using more descriptive names for snacks can increase positive impressions of the snack's warmth and competence. Descriptive names provide a clear explanation of what the snack is, such as "Crunchy Celery and Carrot Sticks" or "Banana Ramas". These names should be clear and not misleading in any way, to ensure the snack can be easily distinguished from others it could be confused with....** what these descriptive names of snacks present ????????