Vegan Mayo Made Easy With Blenomix™ Condiment Texturiser Craving creamy, traditional-style vegan mayo? Introducing Blenomix™, the revolutionary condiment texturiser that simplifies production and delivers exceptional results. With BlenoMix™, you can easily create smooth, stable vegan mayo that rivals the taste and texture of traditional options. The Challenges of Vegan Mayo Creating a vegan mayo [...]
Modified Tapioca Starch as a Winning Food Ingredient What Exactly is Modified Starch Used for in the Food Industry? At a glance, modified starches are broadly used as either a binder, thickener, stabiliser, emulsifier, or gelling agent over a wide range of processed foods from batters and breadings to confectionery! They provide [...]
Fried chicken has risen to become an immensely beloved, popular, and widely consumed food worldwide. It's secret? Simply in its cooking method, as frying happens to be an excellent technique for preparing this dish! The coating formed around the chicken pieces as a crust is what gives fried chicken its glorious appeal. Coatings add a [...]
Tex-aid™ — Markaids Signature Texturiser for Achieving Optimal Results in Sauces and Meat Products Texturising agents have gained prominence in the food industry primarily due to their ability to improve consumers' sensory relationship with food. It is vital that the physical attributes of food present a palatable experience during mastication – like being chewed [...]
Here's How to Upgrade Your Meat Products Games We all love a good meat product, but did you know that adding the right ingredients to them can make them even more satisfactory? It can seem a little disappointing when we come across nuggets that fall apart while cooking — or when frozen [...]
Alginate, A Natural Hydrocolloid Alginate, A Natural Hydrocolloid Alginate, A Natural Hydrocolloid Alginate, A Natural Hydrocolloid What is Alginate? Alginate is a natural hydrocolloid extracted from brown seaweed. It is one of the most versatile hydrocolloids as it is able to provide viscosity, gelling [...]
