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The changing roles of hydrocolloids and food fibres

Creating healthy food formulations is one of the key challenges facing the food industry at present. In the past, the production of food ingredients has led to the purposeful extraction, removal, substitution and even throwing away of many nutritional components.  With the drive towards "naturalness" and the use of "less processed" food ingredients, the food texture industry is responding and changing. 

The full article by Sarah Hotchkiss titled "Food texture and nutrition: the changing roles of hydrocolloids and food fibres" is published in Wellness Foods & Supplements. Issue 1/2015. Dr. Harnisch Verlag, International Publications & given here is pdf format.