Pipcorn Heirloom Snacks 的动态

What should you look for when choosing quality fruit ingredients? ? For food manufacturers, choosing high-quality, reliable ingredients is crucial to maintaining the reputation of their products. The latest blog breaks down what to look for in a quality fruit ingredient > https://lnkd.in/gV4MNeTh #quality #fruit #ingredients #avondale

?? L-malic acid is a natural organic acid that is found in fruits and vegetables such as apples, hawthorns, and grapes. It tastes closer to fruit juice and has a natural flavor. It is often used as food and beverage additives and has the following functions: ?? Sourness adjustment: Malic acid can be used as a sourness adjuster to give appropriate sourness to food and beverages. The natural sourness of malic acid is similar to that of fruit, making food and beverages more delicious. ?? Extend shelf life: Malic acid also has the function of preservation , which can extend the shelf life of food and beverages. By inhibiting the growth of microorganisms, it delays the spoilage of food and beverages and maintains their quality and taste. ?? Flavor improvement: Malic acid can interact with other raw materials to produce unique flavors and improve the taste of food and beverages. At the same time, it can also enhance the aroma of food and beverages, making them more attractive. #malicacid #souragent #malicacidpowder #lmalicacid #ingredients #manufacturer #supplier #drinkadditive #rawmaterial

Ever wonder why your soda, jam, or biscuits taste just right? ?? It's all thanks to the magic of acidity regulators! ?? ?? Understand Acidity Regulators: Functionality and Importance! ?? #AcidityRegulators are key ingredients used in food and beverages to control pH levels, helping maintain the right balance of acidity and alkalinity. But what exactly do they do, and why are they so important? Let’s dive in! So next time you enjoy a tangy soda or a fresh batch of jam, you’ll know the important role acidity regulators play in making sure everything tastes just right! ???? ?? Pro Tip: Always check food labels for acidity regulators to know what's going into your food, especially if you're sensitive to certain additives. #FoodScience #AcidityRegulators #FoodPreservation #FoodAdditives #FoodTech #HealthyEating #IngredientInsights #FlavorControl #Preservatives

?? Sometimes, I like to emphasise that using whole ingredients even in beverages is a good idea. My takeaway from this article is "Where the waters muddy is whether a manufacturer is using a physical ingredient with functional benefits that are clinically proven, or an extract of that ingredient, which needs its own scientific evidence, separate to that of the physical ingredient" Yup, enjoy a cup of tea with all its scientifically researched benefits, or drink East Forged where Kym Cooper and I do the work for you by gently cold brewing the tea leaves. We don't use extracts ?? #drinktea #womeninbusiness #cpg

Applied Food Sciences (AFS) announced the launch of PurGinseng, a premium, highly water-soluble 100% Panax ginseng extract poised to simplify food and beverage formulation. #BeverageNews #BeverageIndustry #Ingredients https://brnw.ch/21wPnxk

"Ever had a conversation with a yeast? It’s awkward, but that's where our journey into the world of enzymes in beverage production begins. Imagine you’re in a bustling brewery or a busy juice processing plant. Behind the scenes, tiny but mighty enzymes are hard at work, turning simple ingredients into your favorite drinks. These enzymes are the unsung heroes, transforming starches into fermentable sugars, breaking down proteins to enhance flavors, and clarifying liquids to ensure every sip is smooth and satisfying. Take amylase, for example. This enzyme is like the diligent worker who ensures that all the starches in our grains get converted into sugars that yeast can then ferment into alcohol. Without amylase, our beers and whiskeys wouldn't have the right punch. Then there's pectinase, the silent artisan in the world of fruit juices and wines. It helps break down the pectin in fruit cell walls, making juices clearer and more palatable while also boosting the extraction of the precious juice from the fruit. As we celebrate World Food Safety Day 2024, it's important to recognize how enzymes contribute to not only the taste and quality of our beverages but also their safety. These enzymes help ensure that our drinks are free from unwanted residues and contaminants, aligning perfectly with this year's theme of "Food Standards Save Lives." These tiny enzymes might not get the spotlight, but they’re essential in crafting the beverages we love. Next time you enjoy a perfectly brewed beer or a crystal-clear apple juice, remember the unseen magic of enzymes making it all possible. Here’s to the science behind every sip! ?? #Enzymes #BeverageProduction #FoodScience #WorldFoodSafetyDay2024 #CheersToScience"

Food labels like "Best Before," "Use By," and "Expired On" provide important information about the safety and quality of food products. Here's what each term means: 1. **Best Before**: - Indicates the date until which the product will be at its best quality (e.g., flavor, texture). It’s not a safety date, meaning the food can still be safe to eat after this date if it’s been stored properly, but its quality might decline. 2. **Use By**: - This is the last date recommended for the use of the product while it’s at peak quality. After this date, the food may not be safe to eat, even if it looks and smells fine. It’s typically found on perishable items like meat, dairy, and fresh produce. 3. **Expired On**: - This term is less common but is sometimes used on products like vitamins or medications. It’s the date after which the product should not be consumed or used. For food, this usually means it’s unsafe to eat after this date. Understanding these labels helps you manage food safely and reduce waste by consuming products while they're still good.

Boost the quality and performance of your non-alcoholic beverages with our additives! From defoamers and stabilizers to dispersants for fruit juices and milk based RTS beverage. ???? ?#BeverageInnovation #Sustainability #BioScience #FoodAdditives #MilkBeverages #FruitJuices #Prarasbiosciences #beverageadditive

?? Have you ever wondered about the difference between recombined milk and reconstituted milk? ?? It's an important distinction, yet many people are unaware of it, and it could change how you view your dairy products. Recombined milk is created by blending milk powder with water and adding specific fat content to replicate whole milk. It's designed to mimic the taste and texture of fresh milk, while being more shelf-stable for shipping and storage. On the other hand, reconstituted milk is simply made by mixing milk powder with water, without the additional fat adjustments, it's just milk that has been dehydrated and then restored with water. This means it may not have the same creaminess and flavor profile as fresh milk or even recombined milk. The next time you pick up packaged milk, consider what you’re drinking. Understanding these differences not only enhances your purchasing decisions but also opens your eyes to the fascinating processes behind everyday products. Education is power, especially when it comes to what we consume. . . . #recombinedmilk #reconstitutedmilk #dairytechnology #food #milk #dairytech #foodtechnology #dairyplants #milkprocess #dairyproducts #consumer

Today’s consumers desire high quality foods that are convenient, nutritious, with freshly prepared flavor, tex ture and color, with minimal or no chemical preserva tives, and above all safe. Although conventional thermal processing ensures safety and extends the shelf life of foods, it often leads to detrimental changes in the sensory qualities of the product. High pressure process ing (HPP) is an attractive non-thermal process because the pressure treatments required to inactivate bacterial cells, yeasts and moulds have a minimal effect on the sensory qualities associated with ‘fresh-like’ attributes Hite carried out at the end of 19th century the first experiments on the application of high pressure to foods. He demonstrated that the shelf-life of raw milk could be extended by about 4 days after pressure treatment of 600MPa for 1 h at room temperature. Although high pressure processing–– HPP––experiments continued during the 20th century, it was the 1990s when the study of this technology expanded with the implementation of the Japanese Program on High Pressure Technology applied to food processing. The Program involved the participation of Japanese companies, universities and research institutes. As a result, the technical and scientific knowledge about the technology improved significantly, leading to the commercial application of the technology for the preservation of products such as fruit juices, salad dressings, sauces, seafood, jams and jellies. Following the Japanese initiative, European and North-American universities, companiesand research institutes have also begun to investigate HPP. In several countries, high pressurized food is produced and commercialized, including fruit juices, guacamole and Mexican sauces HPP is considered a technology with the most promising perspective of industrial utilization One of the main advantagesof this process is the almost instantaneous and isostatic pressure transmission to the product, independent of size, shape, and food composition yielding highly homogenous products.