Frozen fruits can retain their quality over long storage periods. Freezing is a method of long-term preservation for fruits. The main advantage of preservation by freezing is the extended availability of frozen fruits during the off-season. Additionally, frozen fruits can be transported to remote markets that could not be accessed with fresh […] Read More

Soft drink, any of a class of nonalcoholic beverages, usually but not necessarily carbonated, normally containing a natural or artificial sweetening agent, edible acids, natural or artificial flavors, and sometimes juice. Natural flavors are derived from fruits, nuts, berries, roots, herbs, and other plant sources. Soft drinks are called "soft" in […] Read More

Chicory (Chicorium intybus) is a somewhat woody, perennial herbaceous plant of the dandelion family usually with bright blue flowers, rarely white or pink. It can be found throughout all parts of Africa, Europe, and other temperate regions of the world. Chicory root is commonly processed for food and beverage industry. The leaves of the chicory […] Read More

Propolis is a resinous substance collected from the buds of certain trees by bees and used as a cement or sealant in the construction of their hives. The raw and unprocessed propolis commonly consists of roughly 55 percent resinous compounds and balsam, 30 percent beeswax, 10 percent ethereal and aromatic oils, and 5 percent bee pollen. Its […] Read More

Soy lecithin is a by-product of soybean processing, produced by further manufacturing of crude soy oil. Lecithin is the gummy material contained in crude vegetable oils and removed by a degumming processing. Soybeans are by far the most important source of commercial lecithin, and lecithin is the most important by-product of the soy oil processing […] Read More

Tahini, a delicious paste made from sesame seeds, is a basic ingredient in Middle Eastern cuisine and several other ethnic cuisines including Greek, North Africa and Turkish cuisine. It contains large amounts of essential fatty acids and necessary nutrients such as Vitamin B1, magnesium, phosphorous. Tahini is usually play an important role in the […] Read More

Food traceability is tracing any food, feed, food-producing animal or substance that will be used for consumption, through all stages of production, processing and distribution to identify and address risks and protect public health. Food traceability is a way of responding to potential risks that can arise in food and feed, to ensure that all food […] Read More

A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Because they tend to have strong flavors and are used in small quantities, spices tend to add few calories to food. Many spices, however, can contribute significant portions of micronutrients to the diet. A spice may have […] Read More

Food antioxidant is a kind of food additives, used to prevent or delay the oxidation, improve the stability and prolong the shelf life of food. The common food antioxidants include synthetic antioxidants (such as BHA, BHT, TBHQ, PG, etc.) and natural antioxidants (such as TP, VE). Scope of the Report: Antioxidants, both natural and synthetic, […] Read More

Specialty Fats are tailor made to imitate the many positive traits of cocoa butter or other properties to make them more suitable for specific applications. Scope of the Report: Asia-Pacific is the largest consumption place, with a consumption market share nearly 68% in 2017. Following Asia-Pacific, Europe is the second largest consumption […] Read More