Innovative ingredients and solutions are emerging to help formulators add flavours, colours and healthy ingredients and keep up with consumer demands for innovative beverages.
Microscale bubbles could whip up a range of long-lived, stable foam
products whilst giving formulations interesting sensory properties,
according to research published in Science.
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.