News

How organic potato starch behaves through freeze-thaw cycles, what syneresis tells you about a grade, and how to specify starch for frozen soups, sauces and ready meals.

How to specify organic resistant dextrin syrup for beverage systems – Brix, fibre content on a dry basis, acid stability, and the difference between syrup and powder grades.

A technical comparison of tapioca-derived and corn-derived organic resistant dextrin – solubility, flavour, all-native positioning, and how to choose the right source for your formulation.

How to convert soluble dietary fibre content into a defensible label claim for organic resistant dextrin – measurement methods, claim thresholds, and the specification data to request.

How organic isomalto-oligosaccharide syrup is produced by enzymatic conversion, what the process means for saccharide profile, and how to specify syrup for beverage and dairy formulation.

A technical comparison of IMO-900 and IMO-90 isomalto-oligosaccharide powders – purity, saccharide profile, and how each behaves in beverage, bakery and supplement formulation.

How organic maltodextrin works as a spray-drying encapsulation carrier for oils, flavours and actives – matrix selection, carrier ratios, and the specifications that determine oxidative stability.

How to select the right organic maltodextrin DE grade for spray drying, encapsulation and bulking – what DE 5, 10, 15, 20 and 25 each do, and how to specify them.