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Knowledge Center
Anti-caking agents – Function and Form
Anti-caking agents are anhydrous compounds that are added in small amounts to dry foods to prevent the particles from caking together and to ensure the product remains dry and free-flowing. Anti-caking agents function by absorption of excess moisture or by coating … Continued
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Knowledge Center
Fresh Protein Rice-ing to the Occasion
Rice protein is a new up-and-comer in the food world. As consumer trends shift, rice protein is rising to the occasion to meet consumer needs and desires. NutraScience Labs reports the 2020 global rice protein market was at $53.706 million,1 … Continued
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Knowledge Center
Inulin: Health Benefits, Food Applications and Market
Since its discovery from the roots of elecampane (Inula helenium, Asteraceae) in 1817, inulin has been found in over 3,000 vegetables. Yacon (Smallanthus sonchifolius) roots contain the highest inulin content by weight, followed by sweet leaf (Stevia rebaudiana, Asteraceae), garlic … Continued
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