Food Science and Technology Stuff
Coatings go beyond enhancing flavour, texture and looks - to also serve functional purposes in food, especially when it's frozen. Recent advances in ingredient technology are helping help processors meet emerging needs in battered and coated foods.
In Aurora, Colorado, startup food ingredient biotech company, MycoTechnology, is fermenting mycelia and later blast-drying them into an odourless, tasteless powder called ClearTaste — what it calls “the world’s first organic universal bitter blocker”.
Sugar and high-fructose corn syrup are relative swear words today - and the search continues for natural, low-cal alternatives. Soon, there could be another option that tastes more sugar-like than other substitutes.
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