Matcha is shade-grown green tea, and it is famous for being used in the tea ceremony of Japan; the leaves of which are hand-picked, steamed, air dried, de-stemmed and slow-ground on granite wheels to produce a calming, antioxidant powerhouse drink which burns fat and increases energy and focus. Matcha tea is unique because the process of shading […] Read More

Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 40% to 90%. MPCs are used for their nutritional and functional properties. Scope of the Report: Milk Protein Concentrate (MPC) production is a raw material dependent industry. […] Read More

Organic Rice protein is a protein supplement made from organic rice, usually found in powder form. Organic rice protein is often more easily digested, and shares with soy the advantage of being completely vegan. Scope of the Report: Organic rice protein industry is concentrated relatively. Currently, there are several producing companies in the […] Read More

Instant coffee, also called soluble coffee, coffee crystals, and coffee powder, is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water to the powder or crystals and stirring. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be […] Read More

Palm oil is one of the world's most produced and consumed oils. This cheap, production-efficient and highly stable oil is used in a wide variety of food, cosmetic and hygiene products, and can be used as source for bio-fuel or biodiesel. Most palm oil is produced in Asia, Africa and South America because the trees require warm temperatures, […] Read More

Food-grade phosphates are used in the production of foods to function as buffers, sequestrants, acidulants, bases, flavors, cryoprotectants, gel accelerants, dispersants, nutrients, precipitants, and as free-flow (anticaking) or ionexchange agents. The actions of phosphates affect the chemical leavening of cakes, cookies, pancakes, muffins, and […] Read More

Human milk oligosaccharides (HMOs) are a family of structurally diverse unconjugated glycan’s that are found in and unique to human breast milk, despite not actually being digestible by human infants. HMOs function as a prebiotic helping to establish commensal bacteria. HMOs also function as anti-adhesives that help prevent the attachment of […] Read More

Instant Full Cream Milk Powder is made from pure, fresh, homogenized and pasteurized cow’s milk of prime quality. Water has been removed by a special spray process which ensures that all natural food elements are preserved. Scope of the Report: Full cream milk powder is produced from pure, natural fresh cow milk. The liquid whole milk is […] Read More

Organic Vegetables production relies on ecologically based practices, such as biological pest management and composting, and crops are produced on land that has had no prohibited substances applied to it for at least 3 years prior to harvest. Soil fertility and crop nutrients are managed through tillage and cultivation practices, crop rotations, […] Read More

Basmati rice has a typical pandan-like (Pandanus amaryllifolius leaf) flavour caused by the aroma compound 2-acetyl-1-pyrroline. Basmati grains contain about 0.09 ppm of this aromatic chemical compound naturally, a level that is about 12 times more than non-basmati rice varieties, giving basmati its distinctive spicy fragrance and flavour. This […] Read More