A slideshow from Chapel King (age 8) that lists 10 fun facts about Canada including interesting information about Canadian eating habits, education, history and more!
A presentation with bite. Improving oral health in an ageing populationNutrition & Biosciences
Did you miss our session on “A presentation with bite. Improving oral health in an ageing population”?
Click on the SlideShare to learn more from Dr. Anders Henriksson's presentation.
For plant-based meat alternatives a glance inside the consumer mindset shows a growing tendency to go “green” as the desire for healthier lifestyles drives purchases of plant-based foods and beverages.
Probiotics goes beyond digestive and immune health. At the recent Microbiome R&D and Business Collaboration Congress: Asia, DuPont Nutrition & Health shared on how probiotics can influence vaginal microbiota and provide positive health benefits such as weight management for the user.
Probiotics goes beyond digestive and immune health. At the recent Microbiome R&D and Business Collaboration Congress: Asia, DuPont Nutrition & Health shared on how probiotics can influence vaginal microbiota and provide positive health benefits such as weight management for the user.
How does modifying diet such as taking probiotics alter the gut microbiome and influence on health? Dr. Anders Henriksson, principal application specialist shares more here.
This document describes an ambient stable sweet yogurt made from recombination that uses specific cultures and stabilizers to provide texture and stability without compromising flavor. GRINDSTED® Yo-Tex 985 stabilizer is added prior to fermentation to provide smoothness and texture, while YO-MIX® 883 LYO culture gives high texture with mild taste along with limited post-acidification. Together these ingredients allow for heat treatment after fermentation and ambient stability without impacting nutritional profile.
POWERBake® Baguette 4450 is an enzyme solution developed by DuPont Danisco to help bakers consistently produce high-quality baguettes despite fluctuations in flour quality. It ensures baguettes have a crispy crust, light texture, and desired volume. The solution is concentrated and cost-effective, allowing bakers to deliver daily tasty baguettes while gaining benefits like improved consistency, tolerance to varying flour, and cost savings compared to other improvers. Testing showed baguettes made with POWERBake® Baguette 4450 at a lower dosage achieved higher volume than those made with a market reference improver.
A slideshow from Chapel King (age 8) that lists 10 fun facts about Canada including interesting information about Canadian eating habits, education, history and more!
A presentation with bite. Improving oral health in an ageing populationNutrition & Biosciences
Did you miss our session on “A presentation with bite. Improving oral health in an ageing population”?
Click on the SlideShare to learn more from Dr. Anders Henriksson's presentation.
For plant-based meat alternatives a glance inside the consumer mindset shows a growing tendency to go “green” as the desire for healthier lifestyles drives purchases of plant-based foods and beverages.
Probiotics goes beyond digestive and immune health. At the recent Microbiome R&D and Business Collaboration Congress: Asia, DuPont Nutrition & Health shared on how probiotics can influence vaginal microbiota and provide positive health benefits such as weight management for the user.
Probiotics goes beyond digestive and immune health. At the recent Microbiome R&D and Business Collaboration Congress: Asia, DuPont Nutrition & Health shared on how probiotics can influence vaginal microbiota and provide positive health benefits such as weight management for the user.
How does modifying diet such as taking probiotics alter the gut microbiome and influence on health? Dr. Anders Henriksson, principal application specialist shares more here.
This document describes an ambient stable sweet yogurt made from recombination that uses specific cultures and stabilizers to provide texture and stability without compromising flavor. GRINDSTED® Yo-Tex 985 stabilizer is added prior to fermentation to provide smoothness and texture, while YO-MIX® 883 LYO culture gives high texture with mild taste along with limited post-acidification. Together these ingredients allow for heat treatment after fermentation and ambient stability without impacting nutritional profile.
POWERBake® Baguette 4450 is an enzyme solution developed by DuPont Danisco to help bakers consistently produce high-quality baguettes despite fluctuations in flour quality. It ensures baguettes have a crispy crust, light texture, and desired volume. The solution is concentrated and cost-effective, allowing bakers to deliver daily tasty baguettes while gaining benefits like improved consistency, tolerance to varying flour, and cost savings compared to other improvers. Testing showed baguettes made with POWERBake® Baguette 4450 at a lower dosage achieved higher volume than those made with a market reference improver.
Current evidence suggests that Human Milk Oligosaccharides (HMO) plays a role in promoting immune health in infants through changes to the microbiome. Angela Lim, senior manager, global regulatory affairs lead, HMO shares on the science behind it, and the opportunities and challenges that lie ahead.
Hitting the sweet spot for high protein beverage success protein conference...Nutrition & Biosciences
This document discusses trends in the high protein beverage market and new technologies that can help beverage companies formulate products to meet consumer demands. Key trends include growing interest in plant-based and convenient portable nutrition options. The document highlights DuPont Danisco's SUPRO XT 55 isolated soy protein, which hits the "sweet spot" of viscosity and stability for ready-to-drink beverages. It also discusses how blending soy and dairy proteins can improve flavor and lower costs. New technologies allow higher protein levels while maintaining good functionality and economics.
Probiotics with documented health benefits give
dairies a huge opportunity to stand out on the yogurt
market in Southeast Asia. But there are challenges to
overcome, writes DR. ANDERS HENRIKSSON.
At DuPont Nutrition & Health, our approach to sustainability addresses our entire value chain. Life cycle assessments
of our ingredients have long given important insights into how our raw material sourcing and production activities
impact the environment.
A high-protein nutrition powder mix for children.SUPRO® PLUS, part of the DuPont™ Danisco® range of soy protein
solutions, is a family of highly dispersible and convenient spray-dried beverage powders that are fortified with vitamins and minerals to meet the nutritional needs and taste expectations of children.
Soy protein is a well-digested source of high quality protein
that provides all essential amino acids in appropriate
amounts to support growth and development.
South Indian cuisine is known for its healthy recipes and rava
idlis is one of the popular ones. It combines the goodness of
many dals and spices in a delicious traditional taste.
And what better than the ‘Protein Packed Idlis’ fortified with
DuPont™ Danisco® soy proteins that offer more than 8g of
protein in each serving of 50g.
While breakfast retains its status as the most important meal of
the day and cereal remains a significant item at the breakfast table, lifestyle changes are redefining how and where we eat.
Soy protein has been found to be as effective as other high-quality proteins in supporting weight loss while increasing satiety when incorporated in a reduced calorie diet.
This document summarizes the nutritional benefits of soy protein as a plant-based, sustainable, and economical protein source. It outlines that soy protein is a complete protein that provides all essential amino acids and has a perfect protein digestibility score. The document also discusses how soy protein supports heart health by lowering LDL cholesterol and triglycerides without affecting HDL cholesterol. Multiple studies and meta-analyses show the cardiovascular benefits of daily soy protein intake. Additionally, soy protein intake is shown to improve blood vessel health and reduce the progression of atherosclerosis.
This document summarizes a white bread product that contains added fiber in the form of polydextrose, a prebiotic dietary fiber that is neutral in taste. The bread offers a perfect texture, softness, and taste, along with shelf life extension from DuPont enzymes, emulsifiers, and systems. The bread provides a healthy option while maintaining the lasting freshness and taste of white bread.
The DuPont™ Danisco® microbial coagulant Marzyme® XT 220
has shown to be optimal for these hard cheese types without
creation of bitterness. This is thanks to the high thermolability
of Marzyme® and its low retention rate in the cheese.
DuPont develops the tastiest plant-based frozen
dessert which includes a seamless range of DuPont™
Danisco® ingredients to improve texture, flavor and
mouthfeel.
This document describes a fermented oat snack that combines oats with live cultures for a Nordic-style taste and texture. The snack has a clean label and spoonable consistency achieved through the use of specific culture and stabilizer technologies from DuPont, including Danisco VEGE cultures and GRINDSTED stabilizers, to control acidification and texture across a variety of plant-based products.
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
Current evidence suggests that Human Milk Oligosaccharides (HMO) plays a role in promoting immune health in infants through changes to the microbiome. Angela Lim, senior manager, global regulatory affairs lead, HMO shares on the science behind it, and the opportunities and challenges that lie ahead.
Hitting the sweet spot for high protein beverage success protein conference...Nutrition & Biosciences
This document discusses trends in the high protein beverage market and new technologies that can help beverage companies formulate products to meet consumer demands. Key trends include growing interest in plant-based and convenient portable nutrition options. The document highlights DuPont Danisco's SUPRO XT 55 isolated soy protein, which hits the "sweet spot" of viscosity and stability for ready-to-drink beverages. It also discusses how blending soy and dairy proteins can improve flavor and lower costs. New technologies allow higher protein levels while maintaining good functionality and economics.
Probiotics with documented health benefits give
dairies a huge opportunity to stand out on the yogurt
market in Southeast Asia. But there are challenges to
overcome, writes DR. ANDERS HENRIKSSON.
At DuPont Nutrition & Health, our approach to sustainability addresses our entire value chain. Life cycle assessments
of our ingredients have long given important insights into how our raw material sourcing and production activities
impact the environment.
A high-protein nutrition powder mix for children.SUPRO® PLUS, part of the DuPont™ Danisco® range of soy protein
solutions, is a family of highly dispersible and convenient spray-dried beverage powders that are fortified with vitamins and minerals to meet the nutritional needs and taste expectations of children.
Soy protein is a well-digested source of high quality protein
that provides all essential amino acids in appropriate
amounts to support growth and development.
South Indian cuisine is known for its healthy recipes and rava
idlis is one of the popular ones. It combines the goodness of
many dals and spices in a delicious traditional taste.
And what better than the ‘Protein Packed Idlis’ fortified with
DuPont™ Danisco® soy proteins that offer more than 8g of
protein in each serving of 50g.
While breakfast retains its status as the most important meal of
the day and cereal remains a significant item at the breakfast table, lifestyle changes are redefining how and where we eat.
Soy protein has been found to be as effective as other high-quality proteins in supporting weight loss while increasing satiety when incorporated in a reduced calorie diet.
This document summarizes the nutritional benefits of soy protein as a plant-based, sustainable, and economical protein source. It outlines that soy protein is a complete protein that provides all essential amino acids and has a perfect protein digestibility score. The document also discusses how soy protein supports heart health by lowering LDL cholesterol and triglycerides without affecting HDL cholesterol. Multiple studies and meta-analyses show the cardiovascular benefits of daily soy protein intake. Additionally, soy protein intake is shown to improve blood vessel health and reduce the progression of atherosclerosis.
This document summarizes a white bread product that contains added fiber in the form of polydextrose, a prebiotic dietary fiber that is neutral in taste. The bread offers a perfect texture, softness, and taste, along with shelf life extension from DuPont enzymes, emulsifiers, and systems. The bread provides a healthy option while maintaining the lasting freshness and taste of white bread.
The DuPont™ Danisco® microbial coagulant Marzyme® XT 220
has shown to be optimal for these hard cheese types without
creation of bitterness. This is thanks to the high thermolability
of Marzyme® and its low retention rate in the cheese.
DuPont develops the tastiest plant-based frozen
dessert which includes a seamless range of DuPont™
Danisco® ingredients to improve texture, flavor and
mouthfeel.
This document describes a fermented oat snack that combines oats with live cultures for a Nordic-style taste and texture. The snack has a clean label and spoonable consistency achieved through the use of specific culture and stabilizer technologies from DuPont, including Danisco VEGE cultures and GRINDSTED stabilizers, to control acidification and texture across a variety of plant-based products.
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...Ang Chong Yi Singapore
In the heart of Singapore’s bustling culinary scene, a visionary chef named Ang Chong Yi is quietly revolutionizing the way we think about food. His mission? To create delectable Ang Chong Yi Singapore — Plant-based meat: Next-gen food alternatives that not only tantalize our taste buds but also contribute to a more sustainable future.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONALNataliaLedezma6
Our decisions about what to put on our plate are far more intricate than simply following hunger cues. Food psychology delves into the fascinating world of why we choose the foods we do, revealing a complex interplay of emotions, stress, and even disorders.