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 bcarson | Jun 15, 2026 | TECH-talk
What Is Hydrolyzed Wheat Protein? Hydrolyzed wheat protein: A wheat-derived protein that has been enzymatically or chemically broken down into smaller peptide chains and free amino acids. The hydrolysis process increases solubility, improves dispersibility, and...
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 Emily Hickman | Nov 5, 2025 | TECH-talk
FiberGem: The Smarter Starch for a Healthier Gut In the pursuit of healthier carbohydrate choices, FiberGem, resistant starch type 4 (RS4) emerge as a scientifically proven ingredient that not only reduces digestible carbs but also supports gut health and metabolic...
by bcarson | Aug 18, 2025 | Company News, TECH-talk
We are still in our baking era and want to share it with you at Booth 6527! IBIE 2025 is the best place to share our love for all things baking and this year we explore innovation in adding protein and fiber, replacing emulsifiers, and meeting demands for todays...
