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...
by web@rhycom.com | Feb 23, 2026 | Uncategorized
Organic Wheat Protein Ingredients: Premium Clean-Label Solutions for Food Manufacturers Food manufacturers serving the rapidly expanding organic and clean-label markets require ingredient partners that deliver certified organic proteins meeting strict quality...
by web@rhycom.com | Feb 20, 2026 | Uncategorized
Food manufacturers face unprecedented challenges navigating volatile egg markets, with prices surging 53% between January 2024 and early 2025 due to persistent avian influenza outbreaks disrupting supply chains nationwide. Because eggs account for 30–50% of total...
