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GOFOS™ Short-Chain FOS for Healthier, Reduced-Sugar Chocolate!

Galam Ltd. has a partnership with TIH to bring GOFOS™ Short-Chain Fructooligosaccharides (sc-FOS) to the US/ Canadian Food Industry. GOFOS™ dietary fiber is Non-GMO Project Verified and provides functional and nutritional benefits to produce healthy and tasty products in various food applications such as Chocolate, Bakery, Cereal Bars, Ice Cream, Dairy, Dairy Substitutes, Cereal, Fruit […]

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TIH Achieves LOCT Badges

The Ingredient House, Prinova Group participates in the Supplier Leadership on Climate Transition (Supplier LOCT), an online learning collaborative that provides guidance on measuring and reporting on greenhouse gas emissions and setting science-based targets. This program is a collaboration of global brands and suppliers committed to carbon emissions reductions. Through our participation in the global

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The Ingredient House, Prinova Group – Your Solutions Provider

Now that The Ingredient House is a part of Prinova Group, stop by our IFT Booth #S0420 or contact us at info@theingredienthouse.com and learn about our expanded capabilities including particle enhancement, blending, contract manufacturing and more! And don’t forget to ask about our latest Organic and Non-GMO Project Verified ingredients.  There’s something for everyone and

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Meet Us at IFT Expo

Meet The Ingredient House, Prinova Group, at IFT Booth #S0420 and learn about our latest innovative ingredients to help you create great-tasting, healthy products. Meet our team of experienced food professionals and learn about our latest ingredients and the value of working with The Ingredient House, Prinova Group. Our portfolio covers Sweeteners, Polyols, Fibers, Hydrocolloids,

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Stabilization of High Protein Drink with Cellulose Gel

With the growing popularity of high protein drinks many manufacturers are looking for alternative stabilizers. Blanver, a leading manufacturer of Cellulose Gel, conducted studies to evaluate the performance of Cellulose Gel in a high protein ready-to-drink beverage. Proteins commonly have an aftertaste, issues involving heat stability, dispersibility, and solubility. Thermal processing also has a significant

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Golden Time Cultures: New Fast Fermenting Cultures for Fresh Dairy Products

These new cultures are generating considerable interest in the dairy community as using them can significantly reduce the time it takes to produce fresh dairy products such as Yogurt, Kefir, Cottage Cheese or Sour Cream.  These products have been designed to shorten fermentation time, provide high safety and premium organoleptic profiles. Using these patented ‘Golden Time’ strains, for example, in yogurt

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