Colour Stability Study on Cooked Pork Meat Using OxiKan AE
Published on Thursday, May 30th, 2019There is a growing demand for red meat globally, and with the increase in average consumer income, USDA is predicting a robust growth of 2% in global meat consumption over the next few years. Animal flesh is made up of muscle tissue, fibres, connective tissue and adipose tissue (fatty tissue). The muscle tissue is generally […]
STUDY ON COLOUR STABILITY IN TANDOORI CHICKEN
Published on Friday, May 3rd, 2019Meat colour is significant to consumer acceptance of products hence natural food colours are used at various stages of the process to make it attractive, appealing, appetising, and informative. Over the past decade, manufacturers have started to switch from synthetic dyes to natural alternatives. More than 26,000 meat products are launched globally, coloured using paprika, […]
COMPARATIVE STUDY ON SHELF-LIFE ENHANCEMENT OF POPCORN USING THE AWARD WINNING OXIKAN CL, NATURAL TOCOPHEROL AND TBHQ
Published on Thursday, August 2nd, 2018There is an increasing demand for natural anti-oxidants across the globe, however, the one factor that has limited its wide spread use is their dominant colour, odour and flavour. This challenge has been especially difficult when it comes to flavour and colour sensitive food matrices. We at Kancor, decided to directly address this problem by […]
Viable natural colours for dairy products
Published on Tuesday, July 24th, 2018Food and colour go hand in hand Consuming food involves more than just taste. It is a full sensorial experience. The visual appearance is one of the most powerful ways to capture a consumer’s attention and interest. Colour has an important impact on the minds of people as far as food is concerned. Adding colour […]
Clean label ingredient solutions you can indulge in without fear
Published on Thursday, June 7th, 2018Since the last decade, consumer demand for clean label products has increased considerably. Spearheaded by the new health wave, eating healthy, is all about Natural vs Synthetic ingredients. Though our food may look appealing and taste delicious, the hidden dangers in these food products are profound. The catchy names and the fancy packaging may fool […]
Double the shelf life of your chips with natural anti-oxidant, OxiKan® R Plus
Published on Friday, December 22nd, 2017Potato chips are a predominant snack food found across the world. They are thin slices of potato that have been deeply fried, baked, kettle-cooked, or popped until crunchy. Oil therefore, plays a huge part in the making of potato chips, apart from other ingredients such as salt, flavourings and seasonings. Deep fat frying is […]
Synthetic antioxidants are now passe. Say hello to OxiKan R Plus, the revolutionary natural anti-oxidant
Published on Friday, December 22nd, 2017Everyone loves to eat good, fresh food. We also wish that food remains naturally fresh for many days. But as time passes, it is inevitable that the quality of food starts deteriorating. This affects not only the taste, aroma and texture of food; but also causes serious health risks and wastage of food. One of […]
Behind Every Kitchen Masterpiece
Published on Friday, October 27th, 2017Behind Every Kitchen Masterpiece The experience of taste is a much wider phenomenon today than ever before. Consumers seek for recipes beyond the boundaries of state and country. The rise of ‘foodies’ who love experimenting and experiencing new taste sensations has led to consumers broadening their horizons of taste. Travelling on holidays and experiencing new […]
Flavour building blocks inspired from global cuisines
Published on Friday, October 13th, 2017In the modern era, people have become exposed to a variety of food and beverages. Among these, ethnic cuisines have created a niche for themselves in this world of discerning tastes. These cuisines are a defining feature of the natives. They bring together aromas and flavours that are unique to a particular culture. Hence, they […]