Hydrocolloids have traditionally been used to add texture, thicken or function as a water binder in foods. But many of these ingredients also have excellent nutritional value and are more often being … [Read More...]

A walk down the yogurt aisle in your local grocery store probably looks different now than it did a few years ago. Most everyone in North America is familiar with the sundae, or fruit-on-the-bottom, … [Read More...]