DöhlerGroup’s Post

If you don’t like muffins, keep scrolling 😉 As for the rest of us, this decadent chocolate muffin, is not only #glutenfree and #vegan, it’s delicious! Check out the recipe below, it was formulated by our parent company @AGRANAstarch for a trade show and it was a hit, so we decided to share it with all of you. Reach out to us for more info on innovative ingredients and recipes. info@marroquin-organics.com #Nationalmuffinday #chocolatelovers #muffins #innovation #organicingredients #ingredients #potatofiber

You asked, and we have an answer. We've loved meeting you all in person at all of the wonderful summer markets this season, but theres one question that we hear over and over again: "How can your chocolate be vegan AND gluten-free AND refined sugar-free AND still taste delicious?!" First, we're flattered. Second, the quick answer is: we wouldn't want to make it any other way. When you choose only the best ingredients (and focus on quality - not on finding the cheapest product) and finesse each recipe to create the perfect bar, anything is possible. And it's SO important to us that our bean to bar chocolate can be enjoyed by everyone - and when we say that, we mean we want it to be *actually* enjoyed. (no flavourless chocolate here, please) [Alt text: A cream coloured ceramic dish with a scalloped edge holds three single Living Lotus finger bars adorned with hummingbirds and flowers.]

POV: The next best thing since the invention of brewing BEER…not throwing it away. While cattle as a consumer of brewer’s spent yeast isn’t new, its market value is limited. And at around 85% of a brew’s total byproducts, that’s a big deal. We’ve changed that with a drying method that retains product nutrients, aroma and taste. The result is a pet food ingredient high in protein, flavor, digestibility and profitability. Case study: https://bit.ly/3Xaiour #UpcycledFoodMonth #FoodWaste #UpcycledBeer

🍓 Flavour systems and formats play a crucial role in the food industry. They provide the unique taste and aroma that we associate with different foods and beverages. From natural flavours to artificial ones, flavour systems and formats have come a long way in terms of innovation. 🍋 Our latest blog post explores the complexities of flavour systems and formats and how they are crafted to meet consumer demands. 🔗 https://bit.ly/3EmPlt1 #FlavourSystems #FlavourFormats #FoodInnovation

Struggling to create a flavor explosion in your packaged food? Food Monk Consultants are flavor fusionists! We use science and creativity to develop unexpected yet delicious pairings, setting your brand apart. #foodmonkconsultants #foodprocessing #foodtechnology #foodtech

With BriesSpecialty™ Malt Flour, you can replace up to 15% of the cocoa in many recipes with a natural, label-friendly ingredient. 🍫 The Cocoa Crinkle Cookie is a delicious example you'll be able to taste at #IFT in a few short months! #cocoareplacement #cocoasubstitue #foodingredients #foodtechnology

Food manufacturers are leaning into nostalgia as the peanut butter and jelly flavor continues to show up in a wide variety of formats, ranging from protein bars to coffee creamer. #foodbusiness #newfoodinsider #newproducts https://ow.ly/nWn750Q0ITe

Modern soft drinks constitute a diverse group of products. They can be classified in several ways, for example, on the basis of their sugar and fruit juice content, flavoring, carbonation level, main nonwater ingredients, and functionality. Apart from drinking water, the most popular types of soft drinks are as follows: (i) ready-to-drink essence-flavored beverages; (ii) ready-to-drink beverages containing fruits or fruit juice; (iii) beverages ready-to-drink after dilution

We asked, you answered. 64% of respondents agree that nailing the taste and texture of their vegan products is their largest challenge. At Edlong, our team of food scientists takes challenges like aligning desirable tastes and textures head-on. We understand the taste and texture of a food product is a key component that consumers consider when purchasing. That's why we make it one of our top priorities to partner F&B manufacturers to develop solutions that make dairy-free products not just taste good, but exceptional. Learn more about our plant-based dairy alternatives: https://bit.ly/476swXi #EdlongFlavors #FoodScience #FoodManufacturing #FoodScientist #VeganProducts

Buckwheat crepe with Amazake cream ⁠ Did you know that by combining two amazing Japanese superfoods, Kuzu and Amazake, you can make a lovely gluten-free crepe recipe? Find out how to incorporate both of these nourishing superfoods by visiting my blog below: ⁠https://lnkd.in/gr-mSXej