Choose by application

Food Applications

An ingredient that works in one recipe may not suit another. Selection starts with the food, process conditions and the function you need.

Beverages

Sweetness, acidity, preservation, suspension, plus natural or artificial color and flavor options for powdered and ready-to-drink systems.

Relevant ingredient groups

Dough strength, mold control, leavening, sweetness, texture and flavor for industrial baked goods.

Relevant ingredient groups

Viscosity, emulsion stability, preservation and savory depth for sauces, dressings and condiments.

Relevant ingredient groups

Umami, color, oxidation control and flavor delivery for dry seasoning blends and savory snacks.

Relevant ingredient groups

Flavor building, texture, emulsion and shelf-life support for noodles, soups and ready meals.

Relevant ingredient groups

Protein structure, savory taste and texture support for meat alternatives and nutrition products.

Relevant ingredient groups

Product + application

High-intent guidance for buyers comparing a specific ingredient in a specific food system.

Not sure which grade to test?

Include the food base, process conditions and required function.