Textured protein products have become one of the fastest-growing categories in the global food industry, driven by rising demand for...
As demand evolves toward allergen-friendly, non-GMO, and transparent ingredient sourcing, pea protein is taking the lead.
This article explores how resistant dextrin supports modern formulation needs, where it is used, and how scientific case studies prove...
Steviol glycosides sweetener extracted from the leaves of the Stevia rebaudiana plant, stands out as one of the most powerful...
Inulin remains popular, but it has several drawbacks that can affect commercial manufacturing.
The global yellow pea protein market has expanded significantly over the past five years, driven by growth in plant-based diets,...
For manufacturers and brand owners, understanding the key pea protein facts is not just about nutrition, it’s about unlocking functionality,...
Allulose, also known as D-psicose, is a monosaccharide found naturally in small quantities in fruits like figs, raisins, and jackfruit.
This article explores the harmful effects of high fructose corn syrup (HFCS), outlining the real-world risks,
This article outlines the technical characteristics, functional advantages, and formulation applications of clean-label ingredients.
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