Clean label: natural solutions
•
1 like•800 views
Consumers are increasingly looking for clean label products. With functional ingredients sourced from non-GMO sugar beets, chicory root and rice BENEO helps you develop innovative product concepts in support of a healthy lifestyle.
Report
Share
Report
Share
Download to read offline
Recommended
Clean Label Indulgence BENEO
Clean label indulgence with rice starch - improving the nutritional profile of indulgent food without compromising on texture & taste.
Clean label is the new natural
Today‘s consumers are increasingly looking at the label before buying food and drink products. BENEO has a versatile product
portfolio of native rice starches enabling manufacturers all over the world to go for cleaner labels.
Bakery Trends in India 2015 by Innova Market Insights
New bakery trends report by Innova market Insights. The Indian bakery market is becoming increasingly dynamic to meet the demands of the country’s burgeoning middle class. Innovation is being reported in both health and premium quality products. Sweet biscuits/cookies is the largest sub-category for Indian bakery launches, accounting for about 65% share of overall bakery category launches tracked over the last 3 years. “Vegetarian” is the leading positioning for bakery launches in India, with the claim appearing on over two-thirds the bakery category launches in 2014.
Asb 2019 Lallemand
1) The document discusses trends in the baking industry and solutions Lallemand provides to bakeries, including gluten reduction, emulsifier replacement, bio-preservatives, improved shelf-life, waste reduction, and natural flavor solutions.
2) Key trends in the industry include increased industry penetration replacing traditional bakeries, and a focus on clean label, cost reduction, and sustainability.
3) Lallemand works with bakeries to develop customized solutions through reducing gluten, replacing emulsifiers, improving shelf-life and waste reduction, and providing natural flavor solutions using starters and yeasts to help bakeries differentiate themselves.
Getting more out of the dough v2
This document summarizes DSM Food Specialties' natural enzyme solutions for extending the shelf life of bread and preventing staling. It discusses the causes of staling including starch retrogradation, hemicellulose, and lipids. It then describes DSM's portfolio of amylases, hemicellulases, phospholipases, and lipases and how they work to maintain bread softness for longer by preventing crystallization, optimizing dough properties, and forming emulsifiers. Case studies demonstrate how combinations of their maltogenic amylase and phospholipase products in particular are able to extend softness and preserve bread quality for up to a week.
Biscuits preparation in lab scale (fortified with flaxseed and fenugreek leaves)
Biscuits preparation in lab scale (fortified with flaxseed and fenugreek leaves)Pallavi B S (Food Technologist)
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi Shelflifeextensionslides
This document discusses factors that determine the shelf life of baked goods and methods for extending it. It notes that shelf life is determined by how long a product remains acceptable to consumers without significant quality loss. Common causes of staling include crumb dryness, flavor loss, and mold growth. The document outlines various ways of controlling factors that promote staling and mold, such as moisture content, temperature, packaging, and use of preservatives. It also discusses formulating baked goods to maximize shelf life through techniques like adding sugars, gums, fats, and enzymes.
production of biscuits
Britannia Industries Limited (BIL) is a leading Indian food company established in 1892. It has a 38% market share in the Indian bakery industry and an annual production capacity of 433,000 tonnes from its 600,000 retail outlets across India. BIL uses wheat flour, water, fats and oils, sugar, and other ingredients like salt, milk products, flavors and colors to manufacture its popular biscuit brands through processes like premixing, creaming, mixing, moulding, baking, cooling, stacking, and packaging. The company exports around 60 tonnes of biscuits per month to over 30 countries.
Recommended
Clean Label Indulgence BENEO
Clean label indulgence with rice starch - improving the nutritional profile of indulgent food without compromising on texture & taste.
Clean label is the new natural
Today‘s consumers are increasingly looking at the label before buying food and drink products. BENEO has a versatile product
portfolio of native rice starches enabling manufacturers all over the world to go for cleaner labels.
Bakery Trends in India 2015 by Innova Market Insights
New bakery trends report by Innova market Insights. The Indian bakery market is becoming increasingly dynamic to meet the demands of the country’s burgeoning middle class. Innovation is being reported in both health and premium quality products. Sweet biscuits/cookies is the largest sub-category for Indian bakery launches, accounting for about 65% share of overall bakery category launches tracked over the last 3 years. “Vegetarian” is the leading positioning for bakery launches in India, with the claim appearing on over two-thirds the bakery category launches in 2014.
Asb 2019 Lallemand
1) The document discusses trends in the baking industry and solutions Lallemand provides to bakeries, including gluten reduction, emulsifier replacement, bio-preservatives, improved shelf-life, waste reduction, and natural flavor solutions.
2) Key trends in the industry include increased industry penetration replacing traditional bakeries, and a focus on clean label, cost reduction, and sustainability.
3) Lallemand works with bakeries to develop customized solutions through reducing gluten, replacing emulsifiers, improving shelf-life and waste reduction, and providing natural flavor solutions using starters and yeasts to help bakeries differentiate themselves.
Getting more out of the dough v2
This document summarizes DSM Food Specialties' natural enzyme solutions for extending the shelf life of bread and preventing staling. It discusses the causes of staling including starch retrogradation, hemicellulose, and lipids. It then describes DSM's portfolio of amylases, hemicellulases, phospholipases, and lipases and how they work to maintain bread softness for longer by preventing crystallization, optimizing dough properties, and forming emulsifiers. Case studies demonstrate how combinations of their maltogenic amylase and phospholipase products in particular are able to extend softness and preserve bread quality for up to a week.
Biscuits preparation in lab scale (fortified with flaxseed and fenugreek leaves)
Biscuits preparation in lab scale (fortified with flaxseed and fenugreek leaves)Pallavi B S (Food Technologist)
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi Shelflifeextensionslides
This document discusses factors that determine the shelf life of baked goods and methods for extending it. It notes that shelf life is determined by how long a product remains acceptable to consumers without significant quality loss. Common causes of staling include crumb dryness, flavor loss, and mold growth. The document outlines various ways of controlling factors that promote staling and mold, such as moisture content, temperature, packaging, and use of preservatives. It also discusses formulating baked goods to maximize shelf life through techniques like adding sugars, gums, fats, and enzymes.
production of biscuits
Britannia Industries Limited (BIL) is a leading Indian food company established in 1892. It has a 38% market share in the Indian bakery industry and an annual production capacity of 433,000 tonnes from its 600,000 retail outlets across India. BIL uses wheat flour, water, fats and oils, sugar, and other ingredients like salt, milk products, flavors and colors to manufacture its popular biscuit brands through processes like premixing, creaming, mixing, moulding, baking, cooling, stacking, and packaging. The company exports around 60 tonnes of biscuits per month to over 30 countries.
Setting Bakery Trends with Japanese Innovations
In Asia Pacific, about 25% of the bakery launches are from Japan making them as the most active market in coming up of new products. Majority of Japan’s bakery launches are unique and are far advanced in innovation. Therefore, they will set the trends in Southeast Asia’s bakery scene.
SGE-7181
SGE-7181 is an emulsifier blend designed for breads and biscuits. It improves crispiness and texture in biscuits, increases volume and softness in bread, and allows for fat reduction of up to 10% while maintaining quality. The emulsifier is supplied as cream-colored flakes to be dissolved in hot water and added at 1-2% of flour weight in dough. SGE-7181 provides emulsifying, strengthening, and moisture retention properties to breads and biscuits.
biscuit manufacturing
Britannia Industries Limited has been operating since 1892 and is a leading Indian bakery company. It has a 38% market share in India and produces over 400,000 tonnes of biscuits annually. The document provides details about Britannia's Rudrapur production facility, including an overview of the biscuit manufacturing process from receiving ingredients to packaging. Key steps include premixing, creaming, mixing, moulding, cutting, baking, cooling, inspection, stacking and packaging. The facility uses modern machinery and exports biscuits to over 30 international markets.
Can Processing of Low Fat Spreads be Sustainable? | EuroFed Lipid Congress 2016
Can Processing of Low Fat Spreads be Sustainable? | EuroFed Lipid Congress 2016Nutrition & Biosciences
The purpose and role of sustainability is a balance of social, financial and environmental objectives.Gherkin ready to export from india
TEJMAN Associates is a 100% export-oriented food processing company located in Latur, India that specializes in processing horticultural crops like gherkins (pickling cucumbers) and mangoes. The company aims to become a leading global processor using world-class facilities that meet international food safety standards. Key products include preserved gherkins in barrels or juice, as well as Kesar mango pulp and guava pulp. TEJMAN has annual contracts with importers in Europe, the US, and Russia to supply high quality products.
Nanotechnology
Encapsulation techniques are used to preserve and protect ingredients in foods. Microencapsulation coats droplets of liquids, solids or gases in thin films that control release under different conditions. This allows controlled release of flavors and protects ingredients. Encapsulation finds applications in foods like dry beverage mixes and chewing gum where it prolongs flavor sensation and shelf life. There is also increased demand for encapsulation of vitamins and nutraceutical ingredients to mask strong flavors. Nanocapsules provide targeted delivery systems to carry and release flavors or nutrients when desired. Fabricated and instant foods incorporate encapsulated ingredients to add nutrition and convenience.
YO-MIX® CURD Cultures | IIDE 2017
This document discusses DuPont's YO-MIX® CURD Cultures product line for producing curd, lassi, and buttermilk. It provides an overview of curd/dahi consumption in India, key consumer preferences around taste and texture, and challenges faced by retail curd producers. The YO-MIX® CURD Cultures portfolio includes various culture options tailored to regional preferences that allow for reliable production and desired sensory attributes. Customers have reported positive feedback that several culture options match popular traditional products and provide benefits like fast acidification and robust production.
Beyond Dairy - Delicious alternatives to traditional dairy products
This document summarizes information from FoodTech 2016 about non-dairy milk alternatives. It shows that the category has grown significantly in recent years in the EMEA region in both retail volume and value. A wide variety of non-dairy products now exist made from soy, rice, grains, nuts and other plants. The number of new product launches in the category has also increased substantially between 2011-2015. The document then discusses potential business opportunities and solutions for non-dairy products like drinks, yogurts and snacks based on plant-based ingredients.
parle-g presentation
This document provides an overview of the quality assurance and production processes for Parle biscuits. It discusses the raw materials used, including wheat flour, sugar, palm oil, and milk powder. It describes the testing of raw materials and outlines the major production steps of premixing, creaming, mixing, forming, baking, cooling, and packaging. Key quality parameters for biscuits are also mentioned. The document aims to provide an industrial training on ensuring quality in the production of Parle biscuits.
Quality control in biscuits
Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.
Ambient-stable yogurt type products | Dairy Innovation Summit 2017
Learn more about the innovative long-life concepts looking to provide solutions to some of the challenges facing the dairy industry.
BAKERY - Raw Materials
Widely used bakery raw materials which helps to make bakery and confectionary product. will assist to learn the required raw materials of bakery. learners can understand the basics of bakery department.
Kefir drink with a Twist
A modern twist on the traditional kefir drink. Kefir is a significant and traditional product in Eastern Europe. Looking to expand your “sour milk drink” family? Add a twist on traditional? Made with CHOOZIT® Kefir C3 LYO Cultures, from the DuPont™ Danisco® range, our refreshing kefir drink combines a pleasant fizzy sensation with mildness and a balanced aromatic taste.
Dough Systems: a guide to formulating common systems
Thinking about putting in a new line, product extension, or even a new product? Wondering if there is one dough system that is superior to the others? The truth is that there isn’t. Each one has its pros and cons. Here's a guide for them.
BAKERY AND CONFECTIONERY TECHNOLOGY notes
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
Value added product
The document discusses value-added products in the food processing sector, noting that value is added through activities like grading, sorting, cutting, and packaging agricultural products to increase their value and price. Major areas of food processing include fruits and vegetables, dairy, and fisheries, with examples given of processed products in each category like juices, cheeses, and prepared fish dishes. The processing adds value by developing products that meet consumer needs and demands.
Plain Set Yogurt - YO-MIX | Sample card
This premium set yogurt meets demands for a full-bodied texture with a clean cut and mild taste – complemented by an indulgent bottom layer of fruit.
PRACHI, 10T39B, PPT
The document provides details about the production of cakes and pastries at the College of Food Technology. It discusses conducting market research, finalizing recipes, establishing production processes and quality parameters, packaging, storage, pricing, and sales. Profits from cake sales were 100% with costs recovered from revenues. The production of pastries also resulted in 100% profits.
Angel products for food industry
Our Various starch & modified starch Products for Food Industry.If any customized solutions required we can provide suitable products.
Resona Organic Oils Range
This document showcases a range of organic coconut and plant-based products from two brands - Resona and Kerna. It includes 35 stock keeping units of items like organic virgin coconut oils, coconut milks, coconut butters, oils, sugars, and powders sourced from India and Sri Lanka. The products are described in detail including their extraction processes, ingredients, uses, and health benefits.
Low GI carbs – Can sugars play a role? The example of Palatinose™ (isomaltul...
The benefits of Palatinose™, a unique carbohydrate with slow release properties, and the importance of a carbohydrate-based low glycaemic diet.
Consumer Insights about Sugar, Carbohydrates and a Lower Blood Glucose Response
1) BENEO conducted qualitative and quantitative consumer research across Europe to understand perceptions of sugar, carbohydrates, and foods that cause lower blood glucose responses.
2) The research found that consumers are interested in health and nutrition and their top concerns are fatigue, weight management, and stress.
3) Consumers see sugar as both enjoyable but also linked to negative health effects like weight gain. They recognize a difference between "good" and "bad" carbohydrates.
4) Foods believed to cause lower blood glucose responses are associated with benefits like sustained energy, weight management, and diabetes prevention.
5) BENEO offers ingredients that can reduce the blood glucose impact of foods by replacing carbo
More Related Content
What's hot
Setting Bakery Trends with Japanese Innovations
In Asia Pacific, about 25% of the bakery launches are from Japan making them as the most active market in coming up of new products. Majority of Japan’s bakery launches are unique and are far advanced in innovation. Therefore, they will set the trends in Southeast Asia’s bakery scene.
SGE-7181
SGE-7181 is an emulsifier blend designed for breads and biscuits. It improves crispiness and texture in biscuits, increases volume and softness in bread, and allows for fat reduction of up to 10% while maintaining quality. The emulsifier is supplied as cream-colored flakes to be dissolved in hot water and added at 1-2% of flour weight in dough. SGE-7181 provides emulsifying, strengthening, and moisture retention properties to breads and biscuits.
biscuit manufacturing
Britannia Industries Limited has been operating since 1892 and is a leading Indian bakery company. It has a 38% market share in India and produces over 400,000 tonnes of biscuits annually. The document provides details about Britannia's Rudrapur production facility, including an overview of the biscuit manufacturing process from receiving ingredients to packaging. Key steps include premixing, creaming, mixing, moulding, cutting, baking, cooling, inspection, stacking and packaging. The facility uses modern machinery and exports biscuits to over 30 international markets.
Can Processing of Low Fat Spreads be Sustainable? | EuroFed Lipid Congress 2016
Can Processing of Low Fat Spreads be Sustainable? | EuroFed Lipid Congress 2016Nutrition & Biosciences
The purpose and role of sustainability is a balance of social, financial and environmental objectives.Gherkin ready to export from india
TEJMAN Associates is a 100% export-oriented food processing company located in Latur, India that specializes in processing horticultural crops like gherkins (pickling cucumbers) and mangoes. The company aims to become a leading global processor using world-class facilities that meet international food safety standards. Key products include preserved gherkins in barrels or juice, as well as Kesar mango pulp and guava pulp. TEJMAN has annual contracts with importers in Europe, the US, and Russia to supply high quality products.
Nanotechnology
Encapsulation techniques are used to preserve and protect ingredients in foods. Microencapsulation coats droplets of liquids, solids or gases in thin films that control release under different conditions. This allows controlled release of flavors and protects ingredients. Encapsulation finds applications in foods like dry beverage mixes and chewing gum where it prolongs flavor sensation and shelf life. There is also increased demand for encapsulation of vitamins and nutraceutical ingredients to mask strong flavors. Nanocapsules provide targeted delivery systems to carry and release flavors or nutrients when desired. Fabricated and instant foods incorporate encapsulated ingredients to add nutrition and convenience.
YO-MIX® CURD Cultures | IIDE 2017
This document discusses DuPont's YO-MIX® CURD Cultures product line for producing curd, lassi, and buttermilk. It provides an overview of curd/dahi consumption in India, key consumer preferences around taste and texture, and challenges faced by retail curd producers. The YO-MIX® CURD Cultures portfolio includes various culture options tailored to regional preferences that allow for reliable production and desired sensory attributes. Customers have reported positive feedback that several culture options match popular traditional products and provide benefits like fast acidification and robust production.
Beyond Dairy - Delicious alternatives to traditional dairy products
This document summarizes information from FoodTech 2016 about non-dairy milk alternatives. It shows that the category has grown significantly in recent years in the EMEA region in both retail volume and value. A wide variety of non-dairy products now exist made from soy, rice, grains, nuts and other plants. The number of new product launches in the category has also increased substantially between 2011-2015. The document then discusses potential business opportunities and solutions for non-dairy products like drinks, yogurts and snacks based on plant-based ingredients.
parle-g presentation
This document provides an overview of the quality assurance and production processes for Parle biscuits. It discusses the raw materials used, including wheat flour, sugar, palm oil, and milk powder. It describes the testing of raw materials and outlines the major production steps of premixing, creaming, mixing, forming, baking, cooling, and packaging. Key quality parameters for biscuits are also mentioned. The document aims to provide an industrial training on ensuring quality in the production of Parle biscuits.
Quality control in biscuits
Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.
Ambient-stable yogurt type products | Dairy Innovation Summit 2017
Learn more about the innovative long-life concepts looking to provide solutions to some of the challenges facing the dairy industry.
BAKERY - Raw Materials
Widely used bakery raw materials which helps to make bakery and confectionary product. will assist to learn the required raw materials of bakery. learners can understand the basics of bakery department.
Kefir drink with a Twist
A modern twist on the traditional kefir drink. Kefir is a significant and traditional product in Eastern Europe. Looking to expand your “sour milk drink” family? Add a twist on traditional? Made with CHOOZIT® Kefir C3 LYO Cultures, from the DuPont™ Danisco® range, our refreshing kefir drink combines a pleasant fizzy sensation with mildness and a balanced aromatic taste.
Dough Systems: a guide to formulating common systems
Thinking about putting in a new line, product extension, or even a new product? Wondering if there is one dough system that is superior to the others? The truth is that there isn’t. Each one has its pros and cons. Here's a guide for them.
BAKERY AND CONFECTIONERY TECHNOLOGY notes
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
Value added product
The document discusses value-added products in the food processing sector, noting that value is added through activities like grading, sorting, cutting, and packaging agricultural products to increase their value and price. Major areas of food processing include fruits and vegetables, dairy, and fisheries, with examples given of processed products in each category like juices, cheeses, and prepared fish dishes. The processing adds value by developing products that meet consumer needs and demands.
Plain Set Yogurt - YO-MIX | Sample card
This premium set yogurt meets demands for a full-bodied texture with a clean cut and mild taste – complemented by an indulgent bottom layer of fruit.
PRACHI, 10T39B, PPT
The document provides details about the production of cakes and pastries at the College of Food Technology. It discusses conducting market research, finalizing recipes, establishing production processes and quality parameters, packaging, storage, pricing, and sales. Profits from cake sales were 100% with costs recovered from revenues. The production of pastries also resulted in 100% profits.
Angel products for food industry
Our Various starch & modified starch Products for Food Industry.If any customized solutions required we can provide suitable products.
Resona Organic Oils Range
This document showcases a range of organic coconut and plant-based products from two brands - Resona and Kerna. It includes 35 stock keeping units of items like organic virgin coconut oils, coconut milks, coconut butters, oils, sugars, and powders sourced from India and Sri Lanka. The products are described in detail including their extraction processes, ingredients, uses, and health benefits.
What's hot (20)
Can Processing of Low Fat Spreads be Sustainable? | EuroFed Lipid Congress 2016
Can Processing of Low Fat Spreads be Sustainable? | EuroFed Lipid Congress 2016
Beyond Dairy - Delicious alternatives to traditional dairy products
Beyond Dairy - Delicious alternatives to traditional dairy products
Ambient-stable yogurt type products | Dairy Innovation Summit 2017
Ambient-stable yogurt type products | Dairy Innovation Summit 2017
Dough Systems: a guide to formulating common systems
Dough Systems: a guide to formulating common systems
Viewers also liked
Low GI carbs – Can sugars play a role? The example of Palatinose™ (isomaltul...
The benefits of Palatinose™, a unique carbohydrate with slow release properties, and the importance of a carbohydrate-based low glycaemic diet.
Consumer Insights about Sugar, Carbohydrates and a Lower Blood Glucose Response
1) BENEO conducted qualitative and quantitative consumer research across Europe to understand perceptions of sugar, carbohydrates, and foods that cause lower blood glucose responses.
2) The research found that consumers are interested in health and nutrition and their top concerns are fatigue, weight management, and stress.
3) Consumers see sugar as both enjoyable but also linked to negative health effects like weight gain. They recognize a difference between "good" and "bad" carbohydrates.
4) Foods believed to cause lower blood glucose responses are associated with benefits like sustained energy, weight management, and diabetes prevention.
5) BENEO offers ingredients that can reduce the blood glucose impact of foods by replacing carbo
BENEO - Company Presentation
BENEO is your global partner, catering to the latest trends and developments in the food and feed world. Together, we contribute to better nutrition and health.
10 Things You Didn’t Know About Mobile Email from Litmus & HubSpot
The document discusses key insights about mobile email usage and optimization. It shows that mobile email opens have grown 600% from 2011-2016, with over 70% of emails now being opened on mobile devices. When emails look bad on mobile, over 80% of users will still read them. The document provides tips for optimizing elements like preview text, links, text sizes, touch targets, and layouts for mobile. It also discusses different mobile email design approaches and resources for templates.
How to Earn the Attention of Today's Buyer
The document discusses the importance of connecting with buyers in an inbound way and how to execute the connect stage of the inbound sales methodology. It recommends defining buyer personas, outreach sequences for each persona, and personalized outreach content. It provides examples of developing buyer personas, sequences, and content for different lead sources like inbound leads and common connections. The document also provides examples of scripts for connect calls with different lead types and how to get buyer buy-in for longer exploratory conversations.
HubSpot Diversity Data 2016
This document summarizes diversity data from HubSpot in 2016. It shows the breakdown of employees by gender, age, ethnicity, and management level across different departments. While diversity is still lacking, especially in technical roles and leadership, progress was made in 2016 with increases in female representation and hiring of underrepresented ethnic groups. Continued efforts are needed to create a more inclusive workforce.
Why People Block Ads (And What It Means for Marketers and Advertisers) [New R...
HubSpot Research shares new data on why people use ad blockers and what marketers and advertisers need to do to keep people from blocking out ads completely. Hint: it's stop using interruptive and annoying ads.
3 Proven Sales Email Templates Used by Successful Companies
76% of emails never get opened. That makes life for salespeople very difficult. So we've partnered up with Breakthrough Email to bring you email templates that are proven to engage prospects and close more deals. Start using them today and grow your revenue.
Add the Women Back: Wikipedia Edit-a-Thon
The lack of visible female role models is pervasive in the tech industry, particularly on Wikipedia, where just under 17% of Wikipedia biographies were on women. That's why HubSpot wrote fourteen Wikipedia entries for remarkable women in tech to help inspire young women to reach positions at the highest levels of STEM.
Дорожня карта розвитку МСП Таврійського регіону
Презентація Вікторії Кулакової на тематичній секції «Стратегічне планування розвитку МСП як елемент регіонального (місцевого) розвитку» в рамках Національної конференції «Аутсорсінг для місцевого економічного розвитку». 27.02.2017
Моніторинг ділових очікувань – основа для прийняття рішень в процесі стратегі...
Презентація Оксани Кузяків на тематичній секції «Стратегічне планування розвитку МСП як елемент регіонального (місцевого) розвитку» в рамках Національної конференції «Аутсорсінг для місцевого економічного розвитку». 27.02.2017
Viewers also liked (13)
Low GI carbs – Can sugars play a role? The example of Palatinose™ (isomaltul...
Low GI carbs – Can sugars play a role? The example of Palatinose™ (isomaltul...
Consumer Insights about Sugar, Carbohydrates and a Lower Blood Glucose Response
Consumer Insights about Sugar, Carbohydrates and a Lower Blood Glucose Response
10 Things You Didn’t Know About Mobile Email from Litmus & HubSpot
10 Things You Didn’t Know About Mobile Email from Litmus & HubSpot
Why People Block Ads (And What It Means for Marketers and Advertisers) [New R...
Why People Block Ads (And What It Means for Marketers and Advertisers) [New R...
3 Proven Sales Email Templates Used by Successful Companies
3 Proven Sales Email Templates Used by Successful Companies
Моніторинг ділових очікувань – основа для прийняття рішень в процесі стратегі...
Моніторинг ділових очікувань – основа для прийняття рішень в процесі стратегі...
Similar to Clean label: natural solutions
Yogurt presentation
This document summarizes information about the Bolzano-Ti yogurt brand. It discusses the brand's mission to provide organic, healthy products. The yogurt is made from sheep's milk, which is easier to digest and provides more nutrients than cow or goat milk. The brand aims to educate health-conscious consumers about the benefits of its yogurt. It discusses nutritional values, flavors, and packaging. Competitor analysis and target demographics are also mentioned. The brand wants customers to feel happy and healthy while respecting environmental values.
AZUKAR ORGANICS COCONUT PRODUCTS
A brief presentation about a new product - Azukar Organics Coconut Sugar, Flour and virgin coconut Oil from the Philippines
HENSCO_CASSAVA_FLOUR
Cassava flour is a gluten-free flour made from cassava tubers through a simple fermentation and drying process. It contains 10% moisture and can replace wheat flour up to 100% in recipes without sacrificing taste or texture. The cassava used is bought from local Indonesian farmers and processed in a modern facility. Cassava flour offers several health benefits as it is naturally gluten-free, high in fiber and minerals, and low on the glycemic index. It can be used in many recipes and products like noodles as a gluten-free alternative to wheat flour. The target market segments are those with gluten intolerance, diabetics, followers of gluten-free diets, infants, and growing children.
organic coconut sugar supplier
Coconut sugar is increasing in popularity because it is healthier in nature and ethical alternative to white sugar. Organic coconut sugar has been used for thousands of years in south-east Asia. They have vitamins and nutrients which are absent in white sugar.PancakeOrganics are the exclusive distributors of organic coconut products such as organic coconut sugar, organic coconut oil, organic coconut flakes and organic coconut flour from USA. The organic coconut ingredient industries are booming in USA. Our current range of bulk packaging includes coconut oil, Coconut flour, Coconut flakes and coconut sugar. We deliver these products to North America.
Dr chef product brochure
Dr. Chef products aim to help people lead active and healthy lives through natural and organic products formulated with functional ingredients like vegan protein, fiber, vitamins and minerals. Their nutritionists formulate complete nourishment while master chefs make the products deliciously refreshing. Their product line includes quinoa drinks, cereals, pastas and snacks made with superfoods like quinoa, millets and lupins that provide protein, fiber and nutrients.
Asb World of beans aib conference may 2018
This document summarizes a presentation given by Laura Khoury on ADM's bean ingredients. It discusses the various health and nutritional benefits of beans, including their protein, fiber and nutrient content. It provides examples of products incorporating beans and claims around beans. ADM offers a wide range of bean ingredients under their VegeFull and Harvest Innovations lines. These cooked and dehydrated bean ingredients provide benefits like clean taste, convenience and tolerance. Beans can be used across many product categories to increase nutrition and functionality.
How to use ghee?
How to use ghee is a common query because we all are aware that ghee clarified butter is a 21st-century superfood and it has plenty of holistic health benefits on its right use. Then the next question we should discuss how to use this dairy product for the best benefit.
To know more : https://milkio.co.nz/how-to-use-ghee/
ZeroCalz Quinoa Products
ZeroCalz produces a wide range of quinoa products that are 100% natural and organic. Their products include quinoa supergrain, cereal flakes, penne pasta, granola, nutricereal, noodles, chocolates, nutrition bars, atta, super flour, milk, tortilla chips, puffs, rings, and instant cereal. ZeroCalz uses quinoa and ancient grains which are highly nutritious. Their products are low in sugar, cholesterol and trans fat. They aim to increase global nutritional security through quinoa.
Innovative food trend for Adamas University
This document outlines topics for an entrepreneurship development program focused on innovative and healthy functional foods. Some of the key food trends discussed include plant-based and alternative proteins, functional foods that provide health benefits, sustainable and eco-friendly practices, and personalized nutrition based on individual needs and preferences. The program will also cover nutritional science, incorporating healthful ingredients, sustainable sourcing and production methods, strategies for scaling up and managing growth, and regulatory compliance requirements. Case studies of both global and Indian food startups are presented as examples of successful businesses in this area.
Organic food
The document discusses emerging trends in the food and beverage industry, focusing on organic and natural products. It outlines some of the advantages of organic food such as improved nutrition, lower risk of toxins and cancer, and better taste. It also discusses the growth in popularity of organic cocktails and infused spirits. Two organic restaurants in India, Lumiere in Bangalore and Cochin, are highlighted for their use of organic ingredients in breads, cakes and snacks. The focus on sourcing ingredients like rice, wheat and dairy from organic farms is also summarized.
bakeryproducts-110724130212-phpapp02.pdf
1. The document discusses various types of health-based bakery products, including those for people with food intolerances or allergies like gluten or lactose intolerance.
2. It also discusses bakery products that can contribute to a healthier lifestyle, such as those that are whole grain, multigrain, high in fiber, or sugar-free. Examples of natural and artificial sweeteners that can be used in sugar-free products are provided.
3. Organic bakery products are also mentioned as avoiding synthetic fertilizers and pesticides. The conclusion is that converting regular bakery products into healthier options addresses consumer demand and can help improve public health.
Betty lou's presentation new
Betty Lou's was founded over 35 years ago by Betty Lou Carrier to create healthier snack alternatives for her son who had food allergies. It remains a family owned and operated business in Oregon that uses only high quality, whole food ingredients in their gluten-free and allergen-friendly products. Betty Lou's has a variety of product lines including fruit bars, energy balls, granola, crackers, and baking mixes and is a top performer in the natural foods channel.
Organic hut profile
Organic Hut is an organic food startup based in Hyderabad, India that provides organic products and services to promote healthy living. It operates organic retail stores, kitchens, and food courts to supply organic foods like cereals, pulses, oils, spices, and more directly to customers. Organic Hut aims to promote organic farming and lifestyles globally through ethical and sustainable practices.
Bakery products
1. Health based bakery products are those that provide special health benefits beyond basic nutrition, such as foods for people with certain intolerances or allergies. Common intolerances include gluten and lactose.
2. Bakery products can contribute to a healthier lifestyle, including whole grain and multigrain breads, cakes made with alternative ingredients, and high fiber options.
3. Sugar-free bakery products use natural sweeteners like honey, maple syrup, or artificial sweeteners that are heat-stable for baking. Organic bakery products avoid synthetic additives.
Hanne Dybvad Jensen, KMC
The document discusses specialty ingredients for developing vegan and health-conscious convenience food products. It identifies two main target consumer groups - purist vegans who avoid all animal products, and part-time or flexitarian vegans who want some animal-free options. Popular vegan snack foods are discussed along with ingredients like CheeseMaker CF55 for vegan cheese and EmulsiForm CM1120 for egg-free mayonnaise. Gelamyl is presented as a vegetable-based alternative to gelatin for gummy candies and jellies.
What is ghee made from
What is ghee made from is about ghee raw ingredients, which means the raw material used for producing ghee clarified butter! Raw ingredients play a critical role in the ghee quality. Therefore, ghee manufacturers pay due attention to maintaining ghee quality.
To know more : https://milkio.co.nz/what-is-ghee-made-from/
What is ghee made from
What is ghee made from is about ghee raw ingredients, which means the raw material used for producing ghee clarified butter! Raw ingredients play a critical role in ghee quality. Therefore, ghee manufacturers pay due attention to maintaining ghee quality. In producing quality ghee, ghee manufacturers cannot overlook raw materials where purity is not the ultimate concern. What is ghee made from is therefore not about purity only? Modern dairy science lays more emphasis on traceability than purity only.
Read More: https://milkio.co.nz/what-is-ghee-made-from/
Brahmin Food PPT..pdf
Brahmins group is one of the best food product manufacturers in Kerala. at Brahmins, we don't believe in half-measures. Our mission is 100% quality, purity, and authenticity. Our goal is to produce high-quality ingredients that taste like they were prepared in your mom’s kitchen.
Meal to heal
This document describes a study conducted on a multigrain, gluten-free and protein-rich flour called "Meal to Heal". The flour was developed for health-conscious individuals and can help treat various disorders by reducing gluten intake. Sensory tests found the flour's texture, aroma, appearance and flavor were well-accepted. Microbial tests determined the flour is safe to consume for up to 2 months. The study concluded the flour is an innovative health alternative that can both treat and prevent conditions like celiac disease, heart disease, obesity, and diabetes.
Laxmi ppt.
Shubham Food Agro is an organic food company located in Sasaram, Bihar that was founded in 2018. Their mission is to provide healthier, easier and richer products that improve quality of life. Their goal is to provide the highest quality organic products and services to customers while ensuring customer satisfaction, safety, and commercial viability. They produce products like gram flour and chickpea flour which are rich in nutrients and vitamins and minerals.
Similar to Clean label: natural solutions (20)
Clean label: natural solutions
- 1. Clean label: natural solutions. Carefree indulgence – Cultivating clean solutions. BENEO offers functional ingredients sourced from non-GMO sugar beets, chicory root and rice. We help you develop innovative product concepts in support of a healthy lifestyle. Consumers are increasingly looking for clean label products. With our range of clean label ingredients, formulating healthy, clean label snacks becomes second nature. Functional fibers made from chicory root • Prebiotic fiber enrichment • Improved digestive health • Sugar & fat reduction Specialty rice ingredients made from rice • Gluten-free • Texture improvement • Organic available Functional carbohydrates made from sugar beet • Natural sustained energy* • Sugar replacement** • Low glycemic * with Isomaltulose (Palatinose™) ** with Isomalt
- 2. Clean label, gluten-free & sugar-reduced: all contained in one cookie. Enjoy a gluten-free cookie with non-GMO rice flour, chicory root fiber and rice starch. The chicory root fiber reduces sugar levels and the rice flour and starch provide the taste and texture consumers are looking for. Achieve sugar reduction and crunchy, gluten-free cookies that live up to consumers‘ expectations on taste and naturalness and add prebiotic benefits for an indulgent treat. Our experts will be happy to help you find the clean label solution that works for you. Find more information on www.beneo.com. Clean label and natural is trending in the US. Source: Health Focus International “Clean and Green around the World” (Dec 2015) 49% of consumers are very concerned about GMO foods GMO www.beneo.com • contact@beneo.com Follow us on: 50% of consumers think natural ingredients make their food healthier