by web@rhycom.com | Aug 25, 2026 | TECH-talk
“What stood out to me most was that attendees came to IFT with a purpose! This year, that purpose seemed to center around two things – more productivity and more nutrition. More productivity meant finding ways to use fewer ingredients, more efficient...
by web@rhycom.com | Jul 6, 2026 | TECH-talk
Visit us at Booth #1469 Are you interested in learning more about our showcase products? Click through the links below to view our innovation product cards. High Fiber Cereal Featuring FiberGem Resistant Wheat Starch Honey Almond Granola Featuring GemPro...
by web@rhycom.com | Apr 20, 2026 | TECH-talk
Fibermaxxing: What It Means for Food Formulators in 2026 The protein era in food and beverage is well-documented. High-protein claims drove reformulation queues, purchase decisions, and category innovation for the better part of a decade. Fiber is now following the...
by web@rhycom.com | Mar 3, 2026 | Uncategorized
What Is Wheat Starch? Wheat starch is the primary carbohydrate component of the wheat kernel, making up approximately 70% of the endosperm. It is isolated from wheat flour through a mechanical wet separation process that removes the protein (gluten) and fiber, leaving...
by web@rhycom.com | Feb 25, 2026 | Uncategorized
Wheat Protein vs Pea Protein vs Soy Protein: Comprehensive Comparison for Food Manufacturers Food manufacturers developing plant-based products, reformulating for allergen management, or optimizing protein fortification strategies face critical decisions when choosing...
