Pre-dusts are critical components to any batter and breaded food product. They are the primary interface between the substrate and coating and these systems play a key role in optimizing coating adhesion.

Today, practically everything—from nuggets to vegetables to wings—is breaded, battered, and glazed. Such treatments can add additional color, flavor, and texture and, sometimes, even add a boost in nutrition or extended shelflife.

The addition of coatings to foods is more than structural. Batters and breadings are used to enhance the whole eating experience, and perhaps even add some unexpected twist.

Discover new breading and batter ingredients for food formulations.

Cargill’s line of BatterCrisp® starches are the backbone of breadings and batters that deliver the crispy, crunchy textures consumers’ desire. 

Advanced Food Systems offers a variety of specialty pre-coats, and batter systems for meat, poultry, seafood, vegetables and plant-based products.

Batter and breaded frozen food products are widely consumed both in restaurants and at home. Such products are usually accompanied with a variety of dipping sauces to add flavor and visual appeal.

Mantrose-Haeuser has expanded its range of Plant-based Certicoat® anti-sticking polishes for gummy vitamins, fruit snacks and other functional gummies. 

A coating uniquely embodies all the key traits in a finished food product—texture, appearance, flavor, and even, in most cases, aroma. With the increased demand for clean-label nutritious foods, developers are leveraging food coatings as a way to take those attributes and build healthfulness into texture in products designed to meet such requirements.

The Idan acquisition further positions Woodland as a critical, innovation-driven partner to customers across the foodservice and industrial channels, addressing the growing demand for outsourced product development.

The new, naturally derived preservative is not the first clean label mold inhibitor to reach the market, but it is the first to equal the performance of calcium propionate without adversely affecting product flavor.

The first in a series of capital investment projects to support its growing acidulants business, Bartek is expanding capacity and capabilities to allow for greater flexibility and support of its food, beverage, and confectionery; animal nutrition; and industrial customers. 

Bartek’s investment in both its team and facilities reinforces its position as the leader in malic and fumaric acid globally and aligns with its mission to facilitate growth and increase global reach to better serve existing customers and markets while opening up new ones.

The reactor will expand the company’s maleic anhydride capacity ahead of anticipated long-term growth in the global acidulants market. It further integrates Bartek’s upstream raw material production with its downstream finishing capacity.

The offer price represents an 18% premium to the 30-trading day volume-weighted average closing share price of Innophos’ common stock ended Sept. 9, 2019, the last trading day prior to published market speculation regarding a potential transaction involving the company.

In conjunction with the completion of the transaction, Richard Hooper has been appointed CEO of Innophos, effective immediately. Hooper is an industry veteran with 40 years of specialty materials experience.

This expansion closely follows the previously announced 4,000 MT malic acid expansion completed in 2019, as well as the installation of a new 22,500 MT maleic anhydride reactor, which will also be operational by Q1 2021.

Vita-Pakt Citrus Products Co., a global manufacturer of specialty citrus products for the juice, baking, dairy, retail, nutraceutical and food service industries, appointed Mark Reed as president and chief operating officer, effective May 1, 2020.

The Firmament Group, a provider of tailored debt and equity capital solutions to small- and medium-sized enterprises (SMEs), announced an investment in Citrus Extracts, LLC.

To help brands keep food and drink fresh in a natural and sustainable way, Blue California announced jointly with biotech innovator Conagen, the commercialization of Rosavel®, a next generation natural preservation solution with 98% high-purity rosmarinic acid made by bioconversion without the color or flavor associated with rosemary.

Prayon, a world leader in phosphate chemistry, will build a new factory and boost the company’s production of food grade sodium hexametaphosphate (SHMP). This project is part of Prayon's growth strategy in several sectors (food additives, water treatment, industrial applications), and it will support the group's development worldwide. 

Innophos unveiled a new multi-faceted ingredient solution that helps food processors reduce processing time while improving the taste, texture and appearance of bacon and other meat products.

Over the past decade, the cheese industry has exploded, with small-batch artisanal cheesemakers popping up in every state and the large cheesemakers increasing the sophistication of their offerings to compete. As specialty cheeses become more popular, their manufacturing processes become more streamlined, mechanized, and efficient.

Historically, bakery product developers’ main goal when selecting appropriate leaveners for a specific application was simply to attain a specific desired outcome every single time. Consistency mattered.

Innophos explores the underlying mechanisms that influence protein interactions and offers a database with available solutions to help formulators better understand what influences protein interactions and how to improve plant-based protein functionality to optimize the taste and texture of plant-based cheese. 

Innophos, a global leader of specialty ingredient solutions that delivers far-reaching, versatile benefits for the food, health, nutrition, and industrial markets, announced an addition to their marketing team. Chris Antal has recently joined Innophos as strategic marketing manager. 

Bartek Ingredients commenced construction of a state-of-the-art, vertically integrated facility that will become the world’s largest malic and food-grade fumaric acid production plant. 

Innophos released its latest whitepaper, “Solutions for Plant-Based Meat Substitutes.” This latest whitepaper follows a recent presentation Innophos made at the 2022 Institute of Food Technologists (IFT) Annual Event and Expo. It highlights solutions to solve the challenges around formulating plant-based meat substitutes.

The findings from this latest human clinical trial demonstrate advanced benefits in the areas of cardiac output and perceived reduction in physical fatigue in study subjects.

Among those in attendance at the groundbreaking were Neil Lumsden, Minister of Tourism, Culture and Sport and Member of Provincial Parliament for Hamilton East, Victor Fedeli, Minister of Economic Development and Trade, Lisa Thompson, Minister of Agriculture, Food and Rural Affairs, and Chad Collins, Member of Federal Parliament for Hamilton East-Stoney Creek.

Innophos, a global leader in leavening agents for the bakery industry, announced the release of its latest product addition to the LEVAIR® baking portfolio. New LEVAIR® Select is a non-aluminum based* alternative to traditional sodium aluminum phosphate (SALP).

Looking ahead to 2030, the food and beverage color palette will almost exclusively contain vibrant, naturally-derived hues that offer clean-label charm, as consumers continue to seek better-for-you products.

Florida Food Products, LLC (“FFP”), a leading innovator, formulator, and producer of natural, clean label ingredient solutions, announced the issuance of a new patent granted by the United States Patent and Trademark Office (USPTO) for its rice bran extract marketed under the VegStable® Plus brand.

Bascom Maple Farms, the trusted source and supplier of 100% pure and organic maple syrup and maple sugar, is hosting IBIE 2022 attendees this week in Las Vegas. Visitors to IBIE booth #7026 can sample a beautiful array of great-tasting natural and organic maple syrups and sugars.

ERYTESSE™ Erythritol has 70% the sweetness of sucrose and a similar temporal profile, with zero[1] calories[2]. It can be used in a range of categories, including beverages, dairy, bakery and confectionery.

Global concerns over obesity, diabetes, and cardiovascular disease will usher in the new year’s health and wellness initiatives. Consumers will engage in the annual effort to seek out food and beverage choices with more moderate amounts of nutritive sweeteners (i.e., sucrose and fructose), lower amounts of “undesirable” fats, and fewer calories. 

Having developed a proprietary method for producing low-cost tagatose from plant-based starches, Bonumose is at the forefront of using enzymatic processes to make rare sugars at scale. Starting in mid-February, ASR Group will have tagatose available for initial shipments and samples.

Elo also expects to open a Series B financing round later this year to further scale and commercialize its sweetener products, and expand its R&D pipeline with additional healthy and sustainable ingredients.

Tagatose is 90% as sweet as table sugar, but with 62% fewer calories than regular sugar, with no bitter aftertaste. It is also ultra-low on the glycemic index, making it a suitable sweetener for people with diabetes or anyone watching their health. 

If you’ve been following this controversy surrounding erythritol, don’t panic yet. Check in first with David Feder, Executive Editor—Technical for Prepared Foods as he provides some reasoned opinion on the matter.

Sweegen announced today the launch of Sweetensify™ Flavors, its newest flavor tool for food and beverage producers, to create better-for-everyone products. 

Bascom Maple Farms, the trusted source and supplier of 100% pure and organic maple syrup and maple sugar, invites attendees to visit the Bascom booth #S2559 during the Institute of Food Technologists 2023 Annual Event and Expo (IFT FIRST), July 17-19, at McCormick Place in Chicago.

FoodTech start-up CarobWay™, Ltd. will introduce its clean-label, low glycemic index (GI) sweetener at IFT FIRST 2023 in Chicago. The company will demonstrate the new sweetener in gummy and energy bar prototypes to illustrate the new sweetener's capabilities.

An internationally patent protected breakthrough in stevia technology, this addition expands Tate & Lyle’s ability to help customers solve stevia solubility issues in food and beverages and helps deliver on consumer demand for healthier and tastier, sugar and calorie reduced products. 

Sweegen addressed the pressing issue of mislabeling within the stevia industry, specifically concerning Reb M stevia sold under false claims intentionally. 

Ingredion Incorporated used SupplySide West 2023 to showcase its Kerr by Ingredion portfolio of fruit- and vegetable-based juices, purees, concentrates, essences, distillates and custom formulations (from both conventional and organic sources). 

Bulking sweeteners, such as sugar alcohols and the newer, rare sugars allulose and tagatose, can require usage levels that are not commercially viable. Plus, parents might be hesitant to purchase cereals with these sucrose substitutes because of a lack of familiarity. Meanwhile, high-intensity sweeteners lack the multifaceted functionality and taste of sucrose and fructose and are not suitable for children whose sweet tooth could use subduing towards lower levels of sweetness in foods.

PalmAgility® 600 series compound coating fats (pictured) are a new line of patent-pending, specialty fats designed for a variety of applications including fillings, drizzling, enrobing and bottoming for bakery, snacks and confectionery products. 

At the onset of the business,Bill Dickinson and his small team were focused on ingredient trading, offering buy and resell services along with inventory management expertise.

This year’s Queen’s Choice nods are representative of a robust new product development boom, with cereals, bakery and snacks leading sweetened-with-honey releases this year, followed closely by sauces and seasonings