Processed Foods
Food processing is a highly competitive market with a projection to reach an annual revenue of over 3 trillion USD by next year. Brenntag Food & Nutrition knows the importance of this anticipated growth and the need to stay on top of industry trends with new innovations and product enhancements. Let us help you formulate your processed foods with the latest ingredients and taste enhancers for an improved product.
Brenntag Food & Nutrition can help with food additives for your processed food needs. Whether it be moisture retention or color changes, we have the expertise and food knowledge to take your product to the next level. Leave it to us to prototype test and develop applications, while you can relax knowing your product will be on the forefront of food processing trends. Brenntag Food & Nutrition is here to be your guide when navigating changes in the processed foods market.
- Addition of Texture
Giving food a different texture can make it more appealing to consumers. Gelatin, pectin,
and carrageenan add body and thickness to a variety of products. - Flavor Addition or Enhancement
Just like cooking at home, creating manufactured food involves creating a good taste.
Sweeteners like sucrose and stevia add a sugary taste. MSG and proteins enhance a food's
savoriness. Menthol and vanillin add the flavors from their original sources. - Color Change
A food's appearance influences the consumer experience almost as much as taste. Natural
and artificial colors create products that look tastier. - Preservation
The world would not have modern packaged food without preservatives. Ascorbic acid,
BHT/BHA, sodium benzoate, and other additives keep products from spoiling. - Emulsification
Products that contain fat and water separate over time. Emulsifiers like lecithin prevent this
separation from happening. They also provide a creamy and smooth texture. - Enrichment
Certain foods lose their nutrients during processing. During the enrichment process, the
producer adds them back in. For example, grain products such as flour and rice lose B
vitamins, iron, and folic acid. The facility enriches them with these vitamins and minerals
to keep consumers healthy. - Fortification
Fortified foods contain added nutrients that were not in the original product. Milk receives
vitamin A and D fortification from most dairy producers. - Prevention of Caking
Powdered foods and ingredients clump together without anticaking agents. Silicates and
other additives keep every granule separate. - Moisture Retention
Humectants such as glycerine prevent packaged food from drying out. Phosphates hold
moisture in meat products and keep them fresh.
