Forty years at one company is hard to imagine, but recently one of our senior food scientists in the ice cream lab, Steve McGowan, celebrated his forty-year anniversary with SensoryEffects. Read Steve's take on how technology and the consumer trends have changed over the years.
Clean Label – These two words mean a lot of different things to a lot of different people. There is no one definition of "clean label." Although there is no official definition of Clean Label, read what it means to us at SensoryEffects.
In today’s food and beverage market, products’ nutritional benefits are crucial to staying competitive. Along with the popularity of clean labels, protein is a highly sought after ingredient to claim in consumable products. High-protein diets can be used for a variety of health benefits, including weight loss. Naturally as a result, high-protein RTD beverages, Dairy & Non-Dairy Alternatives, Juices, Smoothies/Sports Nutrition Beverages and Hot Beverages have become popular.
The 'molding' found in bakery products is actually the result of three different subclasses of microbes: yeasts, molds, and bacteria. However, with the right products and applications, this can be drastically reduced or even eliminated.
SensoryEffects incorporates various types of proteins in its line of Creamers and Nutritional Bases for both functional and nutritional properties. One of the most important functional attributes of protein is its emulsion binding properties. Since SensoryEffects Powders can contain up to approximately 70% fat, it is important to properly bind the fat in order to keep the powder in a free flowing form. Emulsion stability is a key attribute as we consider the use of various raw materials in the formulation of our products.
"Dad, what did you do at work today?" asked my 5 year old daughter several months ago.
"Well, I worked with my coworkers on developing new ice cream flavors," I replied.
"Can you make a Cotton Candy ice cream?"
"I'm sure we can create that."
"Dad, you have a fun job."
With another year on the books, we are excited to soon announce a new and delicious line-up of frozen dessert concepts in our 2017 Feature Flavor Program! We’ve been studying the macro flavor trends and the global market trends, and working hard in our R&D labs to bring you a new line-up of frozen dessert concepts.