by Admin | Mar 30, 2023 | Blog
Food additives are an essential component of many shelf products as they are needed to provide a wide range of functional benefits that improve the overall quality and safety of the food. Consumers KNOW that additives are present to keep their favourite snack tasting...
by Admin | Feb 17, 2023 | Blog
Is Your Filling Able to Survive the Baking Conditions? Bake-stable chocolate fillings are an important component in many baked goods, including cakes, pastries, and cookies. These fillings are designed to withstand the high temperatures and extended baking times...
by Admin | Aug 25, 2022 | Blog, Uncategorized
Published on July 14, 2022 Oils are a slippery slope to navigate for all food researchers. There’s a lot of rhetoric surrounding the fact that oils are linked to high cholesterol, putting people at risk for diabetes or cardiovascular diseases. Despite its association...
![[Plant-based Meat Analogues] 4 Formulation Problems and What Food Technologists Do](https://www.halimbiotech.com/wp-content/uploads/2022/08/Plant-Based-Analogues.png)
by Admin | Aug 17, 2022 | Blog, Uncategorized
Are you a food technologist faced with a new project of making a plant-based meat analogue recipe from scratch? Do you feel uncomfortable with yourself as this is totally new territory, very different from your comfortable scope of work? If you are feeling panicky...
by Admin | May 20, 2022 | Blog
Ageing is an inevitable part of life. We all know what ageing means – wrinkles start showing up, elasticity gone, shape uniformity goes and moisture retention in the wrong places result in bloating, infections and all things showing the nearness to expiry. Same...
by Admin | Jul 9, 2021 | Blog
With a global market size of 1 billion USD alone in the muffin segment, coupled with a growing health-conscious pandemic population, there are more reasons than ever to churn out healthier new snack and bakery products from your cake and biscuit factory. Healthier...
