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Native potato starch is a polysaccharide extracted by mechanical separation of the starch granules found in the tubers of Solanum tuberosum. It is commonly used in the food industry as a texturizing agent. Unlike modified starches, native starch has not been subjected...

The substitution of synthetic additives with ingredients of natural origin is a well-established trend in the development of new food products. Among the authorized natural colorants, curcumin (E-100) stands out for its ability to provide intense yellow shades, its...

The arrival of summer encourages the consumption of meat products suitable for grilling, whether on a griddle, barbecue, or open flame. They are often served with vegetables or unprocessed cuts of meat. However, processed meat products provide variety and essential...

Breaded fried chicken, American or Kentucky style, embodies the balance of a crispy, golden crust and juicy, intensely flavored meat on the inside — a harmony that transforms simple ingredients into an unforgettable dish. This traditional home-cooked dish has evolved...

Methylcellulose is a cellulose derivative with multiple technological applications in the food sector. It functions as a gelling agent, thickener, emulsifier, stabilizer, and film-forming agent. Its appeal lies in its unique behavior: unlike many hydrocolloids, it is...

Royal Decree 1055/2022, promoted by the Ministry for the Ecological Transition and the Demographic Challenge, introduces a series of obligations aimed at improving the sustainability of packaging and the management of its waste. As of January 1, 2025, packaging...

The use of battering agents in the food industry is essential to ensure that coatings adhere properly to food products. This seemingly simple process presents many challenges for food manufacturers.

Labeling and regulation. Consumers demand additive-free and allergen-free products. Egg and milk derivatives are effective battering agents, but they are also allergens…

On October 6, 2023, Regulation (EU) 2023/2108 was published, introducing significant changes to the permissible levels of nitrifying agents in food.

This regulation sets updated requirements regarding the residual content of nitrites (E 249–250) and nitrates (E 251–252) in meat products and preparations, cured cheeses, dairy substitutes, and processed fish and fishery products….

Glycerin is a versatile ingredient commonly used in the food industry. It is a natural substance that has been employed for many years. It imparts very interesting properties to the foods in which it is used. Glycerin is made up of three carbon atoms, each bonded to a...