The choice of dietary ingredients is crucial for the improvement of athletic performance. Athletes need an adequate diet to cover their energy requirements which vary according to the type of sport, the intensity and duration of training and competition, as well as the individual characteristics of each athlete, such as age, gender, weight, height, body…
The growing global demand for healthier and more environmentally friendly products leads us to develop natural solutions of non-animal origin. This epilogue tells the success of L-Arginine (clean label) for the substitution of phosphates in meat products. L-Arginine Clean Label L-arginine is one of the 20 amino acids naturally found in the proteins that make…
Gelatin is an animal protein which, in addition to being a nutrient by providing protein in the diet, has an important technological role in the formulation of foods such as dairy and non-dairy desserts, meat products, ready meals and confectionery. Gelatin Gelatin is a protein obtained by solubilising collagen from the connective tissue of various…
In an industrial food facility, cleanliness and sanitation are essential. That’s why appropriate procedures must be designed so that all the surfaces in contact with food, be it equipment, pipelines or utensils, are sanitised. Also surfaces that are not in direct contact with food, such as walls and ceilings, protective partitions or ventilation systems, must…
Nowadays we are living in a completely opposite situation to that of a few years ago, when meat consumption was on the rise and pulse consumption was reduced as if it were a second-class product. Today, the growing interest in not only healthy but also environmentally sustainable food, as well as other factors such as,…
The consumption of Stevia is booming Health care is an issue of growing concern to an increasing number of people. In this context, the control of sugar consumption is of interest to a large part of the population, especially due to the recommendations of the main organisations and public administrations that advise reducing sugar consumption.…
Experts recommend a fiber intake of 27-45 g/day, depending on the population group concerned, well above what the population usually eats in general. Furthermore, the ingested fiber must be both soluble and insoluble, in the appropriate proportion. It is often difficult to meet these recommendations, so fiber-enriched products are a good option. At Quimidroga, we…
In the dietary and beverage industry, and food in general, the supply of minerals is usually made through inorganic salts. However, these salts are inefficient as they are poorly absorbed (bioavailability). As a result, the industry has been moving for some time towards other alternatives to solve this problem: organic salts. For this reason, in…
In a food industry which is increasingly concerned with those who choose to cut out the meat from their diet, the pea stands as an alternative both at a nutritional level since it provides a plant protein with a very complete amino acid profile, and at technological level since it provides texture to the food.…
Vanillin is the aromatic component par excellence of the hundreds of vanilla components. More of 80% of the vanillin production worldwide is obtained from the guaiacol and catechol present in petroleum derivatives. This fact makes the vanillin a less sustainable product. In an increasingly environmentally-conscious market place, it is more important than ever to find natural…