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  • Instant Gelatin in Baking

    Jul 15, 2025

    Instant Gelatin in Baking: Innovative Technology Enables Efficient Production and Quality Enhancement

    In the baking industry, gelatin has long been utilized as a versatile food additive to improve product texture, stabilize structure, and enhance mouthfeel. However, the characteristic requirement of traditional gelatin to be heated for dissolution has often limited its application in cold-processed or rapid-production scenarios. In recent years, Instant Gelatin, with its breakthrough “cold-water soluble” technology, has brought a novel solution to the baking sector. This article delves into the technological advantages of instant gelatin and its diverse application scenarios in baking, offering innovative insights for food manufacturers.

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  • Konjac Gum

    Jul 07, 2025

    Functional Properties of Konjac Gum and Its Application in Meat Products

    As a versatile polysaccharide, konjac gum (KGM) offers key benefits for meat innovation: 100x water absorption for juiciness, heat-stable gels for plant-based meats, and 30% purge reduction in restructured products. Its soluble fiber content also supports healthier low-fat formulations, while edible coatings extend freshness naturally. Explore its applications in meat analogs, sausages, and preservation.

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  • Plant-Based Marshmallow

    Jul 01, 2025

    Cloudgel™ Carrageenan: Pioneering the Plant-Based Marshmallow Revolution

    As “vegan,” “natural,” and “clean label” concepts gain global traction, the plant-based confectionery market is experiencing rapid growth. Foodmate’s Cloudgel™ Carrageenan—engineered specifically for plant-based marshmallows—delivers superior performance, sustainability, and formulation flexibility, offering groundbreaking solutions for the confectionery industry. Carrageenan Introduction: Natural Polysaccharides from Seaweed Carrageenan is a natural polysaccharide extracted from red algae (e.g., Chondrus…

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  • Jun 12, 2025

    Foodmate Shines at the Premier Food Protein Hydrocolloid Summit – Focusing on Innovation and the Future of Nutrition & Health

    Nanchang, Jiangxi – June 7, 2025 – The highly anticipated 1st (2025) Food Protein Hydrocolloids & Nutrition and Health Foods Symposium and Industry Development Conference commenced grandly in Nanchang, Jiangxi. Centered on the theme “Technological Innovation Leads the Future – Breakthroughs and Industrialization of Food Protein Hydrocolloids and Nutrition & Health Foods,” the event gathered over 400 attendees, including academicians of the Chinese Academy of Engineering, deans from leading national food science colleges, industry experts, young scholars, and corporate representatives. This high-caliber assembly marked a significant academic and applied forum for the protein hydrocolloid sector.

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  • foodmate

    Jun 04, 2025

    Gelatin: The “Elastic Magician” Behind Gummy Candies

    Gelatin is primarily produced through three methods: alkaline, acid, and enzymatic processes. Traditional alkaline and acid methods involve longer production cycles (around 15 days) and generate higher environmental pollution. In contrast, enzymatic methods are increasingly favored in food and pharmaceutical industries due to their lower cost, enhanced safety, and eco-friendliness.

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  • Ocean Freight

    Apr 09, 2025

    Navigating the 2025 Global Shipping Landscape: Trends, Challenges, and Strategic Solutions

    In the global trade ecosystem, maritime shipping remains the indispensable “economic artery,” facilitating over 80% of international trade. As the industry grapples with volatile freight rates, digital transformation, and green policy mandates in 2025, stakeholders must adapt swiftly to seize opportunities. This analysis explores the current market dynamics, transformative trends, and actionable strategies for cross-border…

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  • Arabic-Gum

    May 22, 2023

    Arabic Gum: The Versatile and Natural Ingredient Taking the Market by Storm

    According to a recent market report, the global Arabic gum market is projected to grow at a CAGR of 7.8% from 2021 to 2026. The increasing demand for natural ingredients and the growing food and beverage industry are the key factors driving this growth. The report also highlights the significant use of Arabic gum in the pharmaceutical and cosmetics industries, where it is used as a binding agent, emulsifier, and stabilizer.

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  • Foodchem

    Mar 11, 2023

    Countdown of 3 Days Until FIC 2023 Exhibition

    We FOODCHEM cherish our partnership and would be honored to meet you in person at the exhibition. Our goal is to create more value for you, and we look forward to engaging in fruitful conversations.

    2023 FIC Exhibition
    Booth 51P30
    March 15th to 17th at the NECC (Shanghai)

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  • carrageenan supplier

    Mar 10, 2023

    The Growing Importance of Carrageenan in the Food Industry, But Safety Must Remain a Top Priority

    In recent years, the application of carrageenan as a food additive in food processing has become increasingly widespread. Carrageenan is a high molecular weight compound with properties such as viscosity, gelation, and stability, making it widely used in the food industry.

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