#non gmo corn starch

[gosors]

Level Up Your Company with Bulk Corn Starch by Gosors

Gosors provides high-quality corn starch in bulk quantities, which allows businesses to stock up on a reliable ingredient, saving time and money. With us, you can rest assured that you are getting the best corn starch for your company.

To know more, visit gosors.com/corn-starch!

[credenceresearchdotblog]

The global Clean Label Starch Market is projected to grow from USD 1,710 million in 2024 to USD 2,604.47 million by 2032, marking a compound annual growth rate (CAGR) of 5.4% during the forecast period. In the evolving food industry, clean-label ingredients have become a major focal point for both consumers and manufacturers. One of the essential clean-label ingredients experiencing significant growth is **clean label starch**. Characterized by its minimal processing and the absence of artificial additives, clean label starch aligns with the increasing consumer demand for transparency in ingredient lists. This article examines the dynamics of the clean label starch market, including key trends, growth drivers, challenges, and future outlook.Clean label starches are derived from natural sources such as corn, potato, rice, tapioca, and wheat. Unlike traditional modified starches, they do not undergo harsh chemical treatments and are generally labeled as “native starch” or the name of the plant source. These starches serve a variety of functions in the food industry, including as thickening agents, stabilizers, and texture enhancers.

Browse the full report https://www.credenceresearch.com/report/clean-label-starch-market

Key Market Drivers

Several factors are propelling the growth of the clean label starch market:

1. Consumer Demand for Transparency: Today’s consumers are more informed and health-conscious, prompting them to seek foods with natural, easy-to-understand ingredients. This trend is especially prominent in North America and Europe, where transparency around food ingredients is a top priority. With clean label starch, food companies can provide a recognizable ingredient that resonates with consumers looking to avoid artificial additives.

2. Shift Toward Plant-Based and Organic Foods: The clean eating movement and the rise in vegan and plant-based diets have had a positive impact on clean label starch demand. Plant-based food products often require clean label starches as binders or stabilizers, and these products benefit from having “natural” or “plant-based” ingredients that are also free from chemical modifications.

3. Increased Applications in Processed Foods: Clean label starches are finding new applications across a wide range of processed foods, including snacks, baked goods, soups, sauces, and ready-to-eat meals. The starch offers essential functional benefits such as thickening, stabilizing, and enhancing texture without compromising the product’s clean label status. These starches are also non-GMO and allergen-free, enhancing their appeal to a broader audience.

4. Support from Regulatory Standards: Government bodies around the world are increasingly encouraging clean label practices, especially in developed regions. In countries like the United States, the Food and Drug Administration (FDA) and the European Union’s regulations have set strict guidelines regarding labeling, encouraging manufacturers to adopt natural ingredients. Clean label starch fits well within these guidelines, contributing to its growing acceptance.

Key Challenges in the Market

While the clean label starch market is on an upward trajectory, it faces several challenges:

1. Higher Production Costs: Clean label starch is often more expensive to produce than traditional starch. Its manufacturing process requires specific raw materials and processing methods to ensure the absence of artificial additives, which can lead to higher costs. For cost-sensitive food manufacturers, this may limit its adoption, especially in markets where price sensitivity is a significant factor.

2. Functional Limitations: Clean label starches do not always perform at the same level as their chemically modified counterparts, particularly in extreme processing conditions like high heat or acidity. In applications that require high stability and texture retention, clean label starch may fall short, which poses a challenge for certain processed foods. Ongoing research and development are focused on enhancing these properties, but this limitation can still affect its adoption in highly specialized food products.

3. Supply Chain Constraints: Sourcing high-quality, non-GMO raw materials for clean label starch production can be challenging. As the demand for clean label starches grows, there is a need for a reliable supply chain that can support large-scale production without compromising quality. Market players are exploring partnerships with sustainable farmers and suppliers to ensure a steady supply of raw materials.

Market Trends and Opportunities

The clean label starch market is driven by evolving food trends and technological advancements that open up exciting opportunities for growth:

1. Emerging Markets and Expansion Opportunities: Although North America and Europe currently dominate the clean label starch market, there is a growing awareness of clean label products in Asia-Pacific and Latin America. As consumer preferences shift in these regions, companies are expanding their presence, which is expected to contribute to significant market growth.

2. Innovation in Product Formulation: Manufacturers are developing innovative clean label starches that improve stability, taste, and texture across a broader range of applications. Recent advancements focus on improving the functional capabilities of clean label starches to make them suitable for highly processed foods without compromising on quality. These innovations will likely drive demand in sectors like frozen foods and dairy alternatives.

3. Collaborations and Investments: Companies are investing in partnerships and acquisitions to expand their clean label starch offerings. Strategic collaborations with research institutions and raw material suppliers allow manufacturers to develop proprietary clean label starches with unique benefits, giving them a competitive edge.

Future Outlook

The clean label starch market is projected to continue its steady growth, driven by consumer demand for transparency, regulatory support, and the expanding application of these starches in diverse food products. Market players are likely to focus on improving the functional properties of clean label starches to enhance their performance in high-intensity applications.

Key Player Analysis:

Top Key Players

Cargill, Incorporated

Ingredion Incorporated

Tate & Lyle PLC

Archer Daniels Midland Company

Roquette Frères S.A.

BENEO GmbH

MGP Ingredients, Inc.

AGRANA Beteiligungs-AG

Avebe U.A.

KMC Kartoffelmelcentralen A.M.B.A

Segmentations:

Source

Wheat

Corn

Potato

Tapioca

Rice & Pea

Application

Food Industry

Bakery & Confectionery

Dairy & Desserts

Soups, Sauces & Dressings

Savory Snacks

Others

Animal Feed Industry

Pharmaceutical Industry

Others

Regions

North America

U.S.

Canada

Mexico

Europe

Germany

France

U.K.

Italy

Spain

Rest of Europe

Asia Pacific

China

Japan

India

South Korea

South-east Asia

Rest of Asia Pacific

Latin America

Brazil

Argentina

Rest of Latin America

Middle East & Africa

GCC Countries

South Africa

Rest of the Middle East and Africa

Browse the full report https://www.credenceresearch.com/report/clean-label-starch-market

Contact:

Credence Research

Please contact us at +91 6232 49 3207

Email: sales@credenceresearch.com

Website: www.credenceresearch.com 

[chemanalystdata]

Maltodextrin Price | Prices | Pricing | News | Database | Chart | ChemAnalyst

 Maltodextrin is a widely used food additive derived from starches such as corn, rice, potato, or wheat. Its role in the food and beverage industry is significant due to its thickening, stabilizing, and sweetening properties, and as such, the dynamics of its market pricing are highly relevant. Over the past few years, maltodextrin prices have experienced variations driven by multiple factors, including raw material costs, global supply chains, and consumer demand trends.

A key driver of maltodextrin pricing is the availability and cost of starch sources. Since the majority of maltodextrin production is based on corn and other starches, any significant changes in these commodities' market conditions can ripple through the maltodextrin market. For instance, corn prices can be influenced by a range of factors such as crop yields, climate changes, geopolitical issues, and trade policies. The growing adoption of biofuels, which relies heavily on corn, can also exert upward pressure on maltodextrin prices when corn becomes more expensive. Such interconnections make it clear that maltodextrin price trends are often linked to broader agricultural market dynamics.

Get Real Time Prices for Maltodextrin: https://www.chemanalyst.com/Pricing-data/maltodextrin-1608Regional disparities in the production and supply of maltodextrin also contribute to pricing variations. Major producers in regions such as North America, Europe, and Asia maintain distinct market dynamics based on their local cost structures and regulatory environments. For example, North America benefits from a strong corn production base, which can lead to relatively lower production costs compared to regions where corn imports are more expensive. On the other hand, Europe's stricter regulations concerning genetically modified organisms (GMOs) can drive higher production costs for non-GMO maltodextrin, which may translate into higher prices for specific product grades in that market.

Maltodextrin’s applications span diverse industries, including food and beverage, pharmaceuticals, personal care, and agriculture. Its role as a versatile thickener and stabilizer, particularly in sports drinks, instant foods, and dietary supplements, continues to drive demand. Changes in consumer preferences and lifestyle trends, such as the growing popularity of health and wellness products, have further boosted the demand for clean-label and low-calorie products containing maltodextrin. As consumer demand shapes product innovation, producers are inclined to develop high-value maltodextrin products that can command premium pricing, adding another layer of complexity to overall market trends.

Energy prices and labor costs also significantly influence the cost of producing maltodextrin, given the energy-intensive nature of the manufacturing process. Variations in energy prices, including fuel, electricity, and transportation costs, can therefore affect the final pricing. The energy market’s volatility, driven by geopolitical tensions and policy changes, contributes to the instability in production costs. Furthermore, labor shortages and increased labor costs, as observed in certain regions post-pandemic, can add additional pressures on maltodextrin pricing.

In recent years, sustainability has become a focal point for manufacturers and consumers alike. The growing emphasis on environmentally friendly and sustainable production practices can influence maltodextrin prices. Companies are investing in greener technologies, more efficient processes, and sustainable sourcing of raw materials to meet consumer demand and comply with stringent regulatory frameworks. While these initiatives may lead to higher production costs initially, the long-term cost efficiencies and the market value associated with eco-friendly products could stabilize pricing over time. Moreover, companies adopting sustainable practices may find it easier to market and differentiate their products in a competitive market landscape, which can justify premium pricing.

Global trade dynamics, including tariffs, import/export restrictions, and free trade agreements, can significantly impact maltodextrin prices. For instance, increased tariffs on raw materials or finished maltodextrin products can lead to higher market prices, while favorable trade agreements can promote price stability. Trade tensions between major economies may also affect the market by disrupting supply chains or altering demand in specific regions. In this respect, producers must carefully monitor international trade policies to mitigate risks and optimize pricing strategies.

To further understand maltodextrin pricing trends, market participants are increasingly relying on technological advancements and data analytics. Real-time data, predictive analytics, and digital supply chain solutions allow for more accurate price forecasting and inventory management. By leveraging these tools, manufacturers and buyers can adapt to changing market conditions more effectively, reducing the impact of price volatility on their business operations. Furthermore, technology-driven innovations in maltodextrin production processes may also lead to cost reductions, contributing to potential price decreases in the long run.

The demand for maltodextrin is also shaped by macroeconomic factors, including inflation rates, currency fluctuations, and overall economic growth. Rising inflation can lead to increased production costs, which can then be passed on to consumers. Similarly, currency devaluation in key producing countries can make exports more attractive, potentially affecting global pricing. Economic growth in emerging markets can also drive demand, as higher disposable incomes lead to increased consumption of processed foods and beverages where maltodextrin is commonly used.

In conclusion, maltodextrin prices are influenced by a complex interplay of factors that include raw material costs, regional production dynamics, consumer trends, energy prices, sustainability initiatives, and global trade policies. The market’s complexity underscores the need for stakeholders to adopt flexible pricing strategies, leverage technological advancements, and remain adaptable to ever-changing market conditions. This approach will help ensure competitiveness and sustainability in the evolving global maltodextrin market.

Get Real Time Prices for Maltodextrin: https://www.chemanalyst.com/Pricing-data/maltodextrin-1608

Contact Us:

ChemAnalyst

GmbH - S-01, 2.floor, Subbelrather Straße,

15a Cologne, 50823, Germany

Call: +49-221-6505-8833

Email: sales@chemanalyst.com

Website: https://www.chemanalyst.com

[articleeee]

Clean Label Ingredients Market Size, Share, & Trends

‘Clean Label Ingredients Market by Ingredient Type (Flours, Colors, Flavors, Preservatives, Starch), Source (Plant-Based), Form (Dry Form, Liquid Form), Application (Food {Bakery and Confectionery, Meat Products} and Beverages)— Global Forecast to 2030,’ the clean label ingredients market is projected to reach $80.69 billion by 2030, at a CAGR of 6.9% from 2023 to 2030.

Download Free sample Report here: https://www.meticulousresearch.com/download-sample-report/cp_id=5588?utm_source=article&utm_medium=social+&utm_campaign=product&utm_content=22-04-2024

Clean label ingredients are natural, minimally processed, simple, and free from artificial ingredients and chemicals used in food and beverage applications. These ingredients are sourced from organic or non-GMO and are perceived as safer, healthier, and more environmentally friendly than artificial ingredients. The increasing consumer preferences for natural & organic foods and growing health concerns associated with artificial ingredients are propelling the demand for clean label ingredients. Clean label ingredients avoid artificial ingredients, such as artificial colors, flavors, sweeteners, and preservatives.

The global clean label ingredients market is characterized by a moderately competitive scenario due to many large and small-sized global, regional, and local players. The key players operating in the global clean label ingredients market are Archer-Daniels-Midland Company (U.S.), BENEO GmbH (Part of Südzucker AG) (Germany), Brisan Group (U.S.), Cargill, Incorporated. (U.S.), Chr. Hansen Holding A/S (Denmark), Corbion NV (Netherlands), Groupe Limagrain Holding (France), Ingredion Incorporated (U.S.), International Flavors & Fragrances Inc. (U.S.), Kerry Group plc (Ireland), Koninklijke DSM N.V. (Netherlands), Sensient Technologies Corporation (U.S.), and Tate & Lyle PLC (U.K.).

Browse in depth: https://www.meticulousresearch.com/product/clean-label-ingredients-market-5588?utm_source=article&utm_medium=social+&utm_campaign=product&utm_content=22-04-2024

The global clean label ingredients market is segmented based on ingredient type (flour {wheat flour, corn flour, rice flour, and others}, colors, flavors, preservatives, sweeteners, starch, and other ingredients), source (plant-based source and other sources), form (dry and liquid form), application (food {bakery and confectionery, condiments, dairy and frozen dessert, ready-to-eat foods, meat products, and other foods}, beverages), and geography (North America, Europe, Asia-Pacific, Latin America, and the Middle East & Africa). The study also evaluates industry competitors and analyses the market at the regional and country levels.

Key Findings in the Global Clean Label Ingredients Market Study:

Among all the ingredient types studied in this report, the flour segment is expected to account for the largest share of the global clean label ingredients market in 2023 owing to the rapidly growing global processed food industry and rising demand for clean label wheat, rice, and corn flour from bakery and confectionery products, sauces and dressings, dairy products, packaged meal, and processed foods products around the world. Moreover, the increasing number of health-conscious consumers, rising per capita spending on nutritious foods, and rising demand for natural and organic foods are further expected to support the growth of this market.

Download Request Sample Report Here: https://www.meticulousresearch.com/request-sample-report/cp_id=5588?utm_source=article&utm_medium=social+&utm_campaign=product&utm_content=22-04-2024

Furthermore, based on type, the global clean label flour market is further segmented into wheat flour, corn flour, rice flour, and others. In 2023, the clean label wheat flour segment is expected to account for the largest share of the global clean label flour market because of the growing global bakery industry and demand for gluten-free, non-GMO, and organic wheat flour from the bakery & confectionary industry.

Key Players

The report offers a competitive analysis based on an extensive assessment of the leading players’ product portfolios and geographic presence and the key growth strategies adopted by them in the last 3–4 years. Some of the key players operating in the clean label ingredients market are Archer-Daniels-Midland Company (U.S.), BENEO GmbH (Part of Südzucker AG) (Germany), Brisan Group (U.S.), Cargill, Incorporated (U.S.), Chr. Hansen Holding A/S (Denmark), Corbion NV (Netherlands), Groupe Limagrain Holding (France), Ingredion Incorporated (U.S.), International Flavors & Fragrances Inc. (U.S.), Kerry Group plc (Ireland), Koninklijke DSM N.V. (Netherlands), Sensient Technologies Corporation (U.S.), and Tate & Lyle PLC (U.K.).

Quick Buy: https://www.meticulousresearch.com/Checkout/65761679?utm_source=article&utm_medium=social+&utm_campaign=product&utm_content=22-04-2024

Contact Us: Meticulous Research® Email- sales@meticulousresearch.com Contact Sales- +1-646-781-8004 Connect with us on LinkedIn- https://www.linkedin.com/company/meticulous-research

[ussweetners]

Bulk Sweetener: Sugar Packets, Sucralose, Saccharin, & More

However, for many different meals sorts corresponding to baking goods, a sugar kind must be used with a finer consistency. Powdered sugars exist within the particle measurement vary all the way down to several tens of micrometers and these are used as an finish product as well as in candies, toppings, other sweets or meals products in general, similar to tomato sauces, pastes, and extra. Especially with smaller particle sizes, an anticaking agent typically must be launched, in some circumstances, a type of starch like cornstarch or Tricalcium phosphate is added. Made with CareAvailable in bulk ingredient kind in fifty five gallon drums, totes, and tankers, our natural liquid sugar is of course gluten-free and Non-GMO.

Syrup from the evaporators is shipped to vacuum pans, the place it is further evaporated, under vacuum, to supersaturation. Fine seed crystals are added, and the sugar “mother liquor” yields a strong precipitate of about 50 % by weight crystalline sugar. The first crystallization, yielding A sugar or A strike, leaves a residual mother liquor generally known as A molasses.

On the idea of the previous considerations, the synthesis of ionic liquids from carbohydrates is divided into subsections covering different sugars. Also referred to as "demereara" or "turbinado," sugar in the uncooked is often a go-to alternative for vegans and food naturalists alike. Less processed than common granulated sugar, some molasses is left in the sugar crystals. Sugar in the uncooked just isn't good for sugar work or confections as a outcome of impurities could cause boiling sugar to crystalize. Meanwhile, syrups typically comprise round 20% water, and virtually all of them include greater than simply pure sucrose.

These compounds are typically non-toxic and biodegradable each beneath cardio and anaerobic conditions [43]. After the sugarbeets have been cleaned, sliced, and soaked in hot water to recover the sugar, the beet pulp stays. Beet pulp is then pressed and dried to about 10% moisture (dried pulp), leaving a very steady, nutritionally-rich, and high bulk liquid sugar in digestible fiber product. Beet pulp that is pressed to take away extra water and recover extra sugar is then known as pressed pulp. Amalgamated Sugar produces and markets a selection of wholesome animal feed products derived from sugarbeets.

Learning tips on how to choose, can, freeze, dry, and store grapes doesn't have to be complex! USU Extension has all of the resources that you have liquid sucrose supplier to preserve your grapes in the method in which that you simply prefer to take action. How to dry, bottle and freeze corn by Utah State University Extension school.

However, because of its low sweetness, it is usually blended with intense sweeteners [47]. Similar to different polyols, it is reckoned as safe and has been allocated an ADI “not specified” by JECFA (Table 6) [45]. Sugar alcohols’ sweetness is usually liquid sucrose bulk suppliers lower than the certainly one of monosaccharide, and therefore, they're used volume-for-volume like sugar and are called bulk sweeteners.

The authors used a d-glucose by-product in its furanosidic kind because the alkyne bearing partner. The latter was obtained by way of a selective safety of glucose to give 1,2-5,6-di-O-isopropylidene-α-d-glucofuranose 120 adopted by the derivatization of the free alcohol with propargyl bromide (Scheme 23A). From 2011 to now, only some examples of ionic liquids starting from these compounds have been published. These works are mainly based on direct derivatization of at least one hydroxyl functionality to introduce a great leaving group (tosylate or triflate) followed by a displacement reaction with a nitrogen nucleophile to yield an ionic compound. An anion metathesis response can be used to obtain completely different ILs containing the same cation [65,66,67]. The above-mentioned technique, based on the neutralization-metathesis reaction of d-gluconic acid in its linear type, has been broadly used [17,forty three,forty four,45,46].

White sugars are some of the widespread and are extensively utilized in baking and food manufacturing. Others are caster sugar, icing sugar, jam-setting sugar, and sanding sugar. Sorbitol supplies fewer energy than sugars, and its sweetness amounts to about 60 % of the one assigned to sucrose (Table 2). It additionally characterizes with a 20-fold greater solubility in water than mannitol.

LPS® DETEX® FoodLube® Sugar Dissolving Fluid quickly dissolves and removes sugar-based soils, keeping meals and beverage equipment fully operational. This NSF H1 lubricant can be utilized anyplace inside meals processing amenities where incidental meals contact may occur. The advanced formula leaves behind a skinny lubricating film that eases future cleansing of sticky soils and supplies short-term corrosion safety. As such the food and beverage business requires massive portions of sugar to fulfill the demands of consumers.

[gosors]

GMO Corn Starch vs. Non-GMO Corn Starch: What's the Difference?

Corn Starch is a common ingredient in various food products, pharmaceuticals, and industrial applications. But not all corn starch is created equal. between GMO (genetically modified organism) Corn Starch and non-GMO corn starch, you need to understand the key differences to choose the right US corn starch supplier. So, in this blog post, we will shed light on this topic and its implications for consumers and industries.

[walks-the-garden]

"You can't save seeds from F1 hybrid plants! They'll just [magically] revert back to one of the original parent plants!"

And

"You can't save seeds from F1 hybrid plants! They're sterile, or will produce plants that can't produce fruit!"

Are both 100% myths by the way, perpetuated both by seed companies that profit off of telling you that you habe to buy seeds from them every single year if you want to grow food, and also people who just straight up have done zero research including a 2-second Google search, and don't know what they're talking about because they don't even actually know what a hybrid is in terms of plants.

In plants, hybrids are not like animals.

When people think of hybrids in plants, they're imagining some mad scientist creating hybrids of cats and dogs, or strawberries and pineapples, and gene splicing them together into some sterile monstrosity that will burn the other crops and poison the water supply and send a plague unto their houses--

When in reality

1) they're thinking of GMOs which are completely unrelated to hybrids

2) GMOs don't do that either

3) GMOs are not inherently bad, it's the capitalist peice of crap corporations that own them that are horrible, doing things such as donating seeds to nations hit by natural disasters, and then forcing them to buy seed from the company every single season and suing them if they tried to save seeds to grow their own food in a sustainable way

4) bouncing off of #3, you cannot buy GMO seeds as a home gardener. You can't even do it by accident, because you have to sign contracts for it and buy a few thousand at a time.

5) And no, you can't accidentally save seeds from GMOs either if you're saving seeds from grocery store produce-- you think companies that sue farmers for saving seeds are going to let their Patented Products hit store shelves in a way that anyone off the street that they can't track could save seeds from it?

Nope!

GMOs in the US are pretty much all going into processed foods, such as canned goods, sugar (sugar beets), corn starch and oil (corn), Cotton, and Canola. etc etc. There's also potatoes and papaya that have been genetically engineered to be more resistant to browning (a major point of food waste when it comes to potatos) and to resist viruses that can wipe out a crop, but again... You're never going to get these whole in the grocery store that you could plant them or save seeds from them, and if you did, the only thing you'd have to worry about is lawyers turning up on your doorstep.

6) as such, any seed company marketing their products as "non GMO gaurenteed!" Are trying to make money off of your ignorance. If their prices are exorbitantly high because they "test every seed for GMO" then they are scamming you.

8) hybrid plants are simply plants that have two different varieties as parents that were cross pollinated. Say I have a bell pepper, and I cross pollinate It with a Poblano.

The seeds I save from the bell pepper that came from the flower I pollinated with Poblano pollen are now hybrids. I plant those seeds, and all of the plants that grow are F1 plants which are going to be pretty stable and similar to each other, like how you and your full-blooded siblings all probably look very similar.

Now, when you save seeds from those F1 Bellano plants? That's where the traits and characteristics really start to get wild, and you start to get high variations between each seed grown, which is what will happen when you plant seeds you saved from an F1 hybrid.

Your job (fun experiment!) now is to grow out Multiple plants and save the seeds from the ones you like best, and grow those seeds out and select the best traits, season after season until they grow "true to seed", aka they grow out consistently every time without having to continue selecting specific traits to save seeds from.

This is how every single heirloom and open pollinated variety was born.

This is how you create brand new varieties.

This is how your grandparents and their grandparents and their grandparents all created the heirloom varieties we know and love today, handed down for generations of gardeners.

All this to say, I actually encourage you to save seeds from hybrids, because I encourage everyone to save seeds wherever you can! Saving seeds from hybrids is how new varieties are born, and allows you to create your own unique plants of your own, that are adapted to your growing environment.

Anyways, here's some comparison pictures of storebought Black Pearl F1, and my F2 plants I grew from my original plant last year (that did not succefully overwinter)

1) no longer dwarf, plant is much taller with larger leaves and larger fruit (fantastic as far as I'm concerned)

2) still has the bright purple flowers and dark leaves, the leaves are simply not as dark as the original so far.

As a last fun fact: all ornamental peppers are edible, they just won't have a lot of flavor and probably be just pure heart or be slightly bitter. Once they're red-ripe on the plant, you can harvest them, save the seeds, and dehydrate the flesh to grind into a spicy seasoning powder, good for adding a kick to ramen noodles :)

[ID: Five Images.

The first image is a picture of a Black Pearl F1 plant (Capsicum Annuum) which has jet black leaves, green new growth, and immature, round black peppers that ripen through green to eventually a bright red when fully mature, about the size of an M&M candy. A white hand is held behind two of the peppers for scale, showing how small they are.

The second image is of a cluster of immature peppers on a Black Pearl F2 (Capsicum Annuum) plant with a white hand behind it for scale. The peppers on the F2 plant are much larger and they are a dark, reddish purple while immature instead of black, about the size of a marble, around 2-3 times bigger than the mature F1 fruit, and still growing. The fruits grow in a cluster with black stems, and the visible leaves are all new growth, still bright green.

The third image is once again of the F1 plant, showing how small the pitch black leaves are, with a hand behind them for scale, the width of the leaves are barely wider than the average adults finger, and would barely extend past the first joint of your finger if you held the base of the leaf, with the tip pointing towards your palm.

The fourth image is of the F2 plant, showing just how much larger the leaves are compared to the F1: where the F1 plant was extremely tiny, the F2 has standard-sized pepper leaves, in this photo showing as almost covering three fingers and reaching the palm of the white hand holding them for scale. The color is also lighter, not jet black but still dark, on the F2 plants the green colors of the leaves is still clearly visible. Also visible above the example leaf are two bright purple flowers on branching stems, with bright green new growth coming up below them, and a few young flower buds in clusters.

The fifth image is of the mature fruit of the F1 plant behind held up next to the immature fruit of the F2 plant, showing the size difference: the mature red fruit of the F1 is about 4x smaller than the immature, still-growing purple fruit of the F2. End ID]

[srflowerbakery]

For just $69.99 12" Giant Cookie Cake, approximately 2.5 Pounds, Fun for all! Vegan, Gluten Free Dairy Free Egg Free Nut Free Soy free Organic Plant Based Food Coloring, Sprinkles, Sparkles, Chocolate Chips, etc. ALL INGREDIENTS Non- GMO Organic Ingredients: Organic Sorghum Flour, Organic Brown Rice Four, Organic Cane Sugar, Expeller Pressed Olive & Avocado Oil Blend, Pink Himalayan Salt, Aluminum Free Baking Powder (No Corn Starch), Potato Starch, Tapioca Flour, Xanthan Gum, Psyllium Husk Fiber, Pure Vanillin Extract, Organic Maple Syrup. Vanilla Frosting/Icing: Organic Sugar, Oat Milk, Golden Cane Sugar Syrup, Plant based Vegetable Color. Chocolate Frosting /Icing: Organic Sugar, Unsweetened Cocoa powder, Oat Milk, Golden Cane Sugar Syrup, Vegetable Color. Natural Sprinkles: Organic cane Sugar, Vegetable Color. Flavors- Chewy Chocolate Chip Cookie Cake Funfetti Birthday Cookie Cake Soft Sugar Cookie Cake Left overs FREEZE well for up to 3 months, pull out a slice & enjoy anytime!! (Doubt you will have any) Please allow 7 days in addition to ship time for all orders. Orders are made FRESH to ensure you receive the Freshest Baked Good available. Ingredients Provided, Nutritional Facts available. Holiday Editions available- Limited - Memorial day, July 4th, Easter, Christmas, Thanksgiving, St. Patrick's Day, etc. PREORDER is best option. Any questions please contact me as I will be happy to work with you. 🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪 Bee Well Bakery LLC is NOW PREORDERING for SUMMER Holidays!! Join my mailing list- email at beewellbakery [!at] yahoo.comcom – header: mailing list! FOLLOW ME ON INSTAGRAM: #Sallysessentialoilsbakerynmore JOIN ME ON FACEBOOK - https://www.facebook.com/naturallyhomemade4all Join My Wellness Page - https://www.facebook.com/groups/1913138908730471 NEW WEBSITE SOON: https://beewellbakery.company.site ORDERS are MADE FRESH- Please allow 1-3 days in addition to shipping days. Bee Well Bakery LLC Beewellbakery@yahoo.com https://beewellbakery...

[ananya5400]

Modified Starch Market Report: Trends, Dynamics, and Future Prospects

The global modified starch market was valued at $13.7 billion in 2022 and is projected to reach $15.9 billion by 2027, growing at a CAGR of 3.1% during the study period. Modified starch is a versatile ingredient that has the ability to transform the basic properties of native starch to suit the specific requirements of various industries. With its exceptional characteristics such as bulk water absorption, emulsification, and thickening properties, modified starch has opened up a vast spectrum of applications. Not only does it enhance the quality of food & beverages, but it has also proven to be a game-changer in the textile and paper industries. By serving as a texture agent, fat replacer, and emulsifier, modified starch has become a critical ingredient in the formulation of products across different sectors. Thanks to the advanced processing technology used to develop modified starch, it has become possible to create tailor-made ingredients that can solve a wide range of formulating challenges.

Modified Starch Market Trends:

Growing Demand in the Food Industry: Modified starches find extensive use in the food industry as thickeners, stabilizers, and emulsifiers. The increasing demand for processed and convenience foods has been a significant driver for the modified starch market.

Clean Label Products: Consumers are becoming more conscious of the ingredients in their food, leading to a demand for clean label products. Modified starches that can provide functionality while meeting clean label requirements are gaining popularity.

Diverse Applications: The applications of modified starches extend beyond food to industries such as pharmaceuticals, textiles, and paper. This diversification has contributed to the market's growth.

Technological Advancements: Ongoing research and development efforts have led to the introduction of innovative modified starch products with enhanced properties, such as improved stability and texture.

Regional Market Dynamics: Market trends may vary regionally based on factors such as dietary preferences, economic development, and regulatory environments. For instance, in Asia, there has been a surge in demand due to the growing processed food industry.

Sustainable and Plant-Based Alternatives: The rising interest in sustainable and plant-based products has influenced the modified starch market. Manufacturers are exploring new sources of modified starches, including those derived from non-GMO crops.

Challenges in Raw Material Availability: The availability and pricing of raw materials, primarily agricultural crops like corn and tapioca, can impact the modified starch market. Fluctuations in commodity prices may affect production costs and, subsequently, product pricing.

Strategic Collaborations and Mergers: Companies in the modified starch industry are engaging in strategic collaborations, partnerships, and mergers to strengthen their market presence, enhance product portfolios, and expand their global reach.

Restraints: High demand for gum Arabic

The application of starch derivatives is growing in the food and beverage sector. The global beverage sector is witnessing growth as an application of modified starches. However, the growth and preference of gum Arabic over modified starch act as a restraint for the growth of this market. Studies have shown that beverages stabilized with sources of gum Arabic attain better stability than those with modified starches. Apart from beverages, gum Arabic is also rising as a threat to modified starches in confectionery, where it is utilized to prevent sugar crystallization.

Industrial application were the second-largest segment in the modified starch market and anticipated to witness decent growth rate over the forecast period

Starch has a wide range of commercial and industrial applications. Modified starch products find applications in the paper and paper cone industries, the glue and adhesive industries, sand binding manufacturing, pharmaceuticals and cosmetics, detergent manufacturing, and several other related industries. The construction industry requires special acid-modified starches to work as protective colloids to increase the strength of wallboards. Starch blends may be used as adhesives for the edges of wallboards. The range of industrial applications for modified starch is gradually increasing globally. Asian countries with rising income levels and industrialization are increasingly using modified starches for these non-food applications, in addition to the existing food applications.

Make an Inquiry:  https://www.marketsandmarkets.com/Enquiry_Before_BuyingNew.asp?id=511

Asia Pacific is the largest and fastest-growing region in the modified starch market and anticipated to maintain its dominance over the forecast period

The modified starch market in the Asia-Pacific region is the largest. The market is estimated to grow at a significant rate, owing to the rising demand in large economies such as China, India, Japan, and other Southeast Asian countries. The industrial organization and technology of starch processing are changing rapidly in the region. Unlike other regions where starch is processed almost entirely by large companies, in Asia Pacific, starch processing is done by small and medium-sized firms. Historically, native starch has been largely used for food products in the region. The industrial applications and technologies involved in starch processing are changing rapidly in Asia-Pacific countries. Modified starch is increasingly being demanded by many industries in the region. Various industries are incorporating modified starches in their manufacturing processes and products.

[aryanjain0244]

Maize Starch Market Value -Volume Analysis, Segments, Value Share and Key Trends 2021-2027

The prime objective of this report is to help the user understand the market in terms of its definition, segmentation, market potential, influential trends, and the challenges that the market is facing with 10 major regions and 50 major countries. Deep researches and analysis were done during the preparation of the report. The readers will find this report very helpful in understanding the market in depth. The data and the information regarding the market are taken from reliable sources such as websites, annual reports of the companies, journals, and others and were checked and validated by the industry experts. The facts and data are represented in the report using diagrams, graphs, pie charts, and other pictorial representations. This enhances the visual representation and also helps in understanding the facts much better.

Get a Request Sample of This Business Report: https://axelreports.com/request-sample/106498

 By Type

·        Non-GMO

·        General

By Application

·        Starch Sugar

·        Beer

·        Food Industry

·        Paper Industry

·        Medicine

·        Modified Starch

·        Chemical Industry

·        Others

By Regions/Countries:

North America

·        Canada

·        Mexico

East Asia

·        China

·        Japan

·        South Korea

·        Europe

·        Germany

United Kingdom

·        France

·        Italy

·        Russia

·        Spain

Southeast Asia

·        Indonesia

·        Thailand

·        Singapore

·        Malaysia

Middle East

·        Turkey

·        Saudi Arabia

·      Iran

United Arab Emirates

·        Israel

·        Iraq

·        Qatar

·        Kuwait

South Africa

·        Egypt

·        Algeria

·        Morocco

South America

·        Brazil

·        Argentina

·        Colombia

·        Puerto Rico

·        Ecuador

Rest of the World

·        Kazakhstan

 Points Covered in The Report

·        The points that are discussed within the report are the major market players that are involved in the market such as market players, raw material suppliers, equipment suppliers, end users, traders, distributors and etc.

·        The complete profile of the companies is mentioned. And the capacity, production, price, revenue, cost, gross, gross margin, sales volume, sales revenue, consumption, growth rate, import, export, supply, future strategies, and the technological developments that they are making are also included within the report. This report analyzed 12 years data history and forecast.

·        The growth factors of the market is discussed in detail wherein the different end users of the market are explained in detail.

·        Data and information by market player, by region, by type, by application and etc, and custom research can be added according to specific requirements.

·        The report contains the SWOT analysis of the market. Finally, the report contains the conclusion part where the opinions of the industrial experts are included.

Key Reasons to Purchase

·        To gain insightful analyses of the market and have comprehensive understanding of the global market and its commercial landscape.

·        Assess the production processes, major issues, and solutions to mitigate the development risk.

·        To understand the most affecting driving and restraining forces in the market and its impact in the global market.

·        Learn about the market strategies that are being adopted by leading respective organizations.

·        To understand the future outlook and prospects for the market.

·        Besides the standard structure reports, we also provide custom research according to specific requirements.

Key Indicators Analyzed

·        Market Players & Competitor Analysis: The report covers the key players of the industry including Company Profile, Product Specifications, Production Capacity/Sales, Revenue, Price and Gross Margin 2016-2021 & Sales by Product Types.

Global and Regional Market Analysis:

·        The report includes Global & Regional market status and outlook 2022-2027. Further the report provides break down details about each region & countries covered in the report. Identifying its production, consumption, import & export, sales volume & revenue forecast.

Market Analysis by Product Type:

·        The report covers majority Product Types in the Maize Starch Industry, including its product specifcations by each key player, volume, sales by Volume and Value (M USD).

Markat Analysis by Application Type:

·        Based on the Maize Starch Industry and its applications, the market is further sub-segmented into several major Application of its industry. It provides you with the market size, CAGR & forecast by each industry applications.

Market Trends:

·        Market key trends which include Increased Competition and Continuous Innovations.

Opportunities and Drivers:

·        Identifying the Growing Demands and New Technology

Porters Five Force Analysis:

·        The report will provide with the state of competition in industry depending on five basic forces: threat of new entrants, bargaining power of suppliers, bargaining power of buyers, threat of substitute products or services, and existing industry rivalry.

By Market Players:

·        ADM

·        Cargill

·        Ingredion (Penford Products)

·        Tate & Lyle Americas

·        Roquette

·        Argo

·        Gea

·        AVEBE

·        Nihon Shokuhin Kak

·        Japan Corn Starch

·        Sanwa Starch

·        Zhucheng Xingmao

·        Changchun Dacheng

·        Xiwang Group

·        Luzhou Group

·        COPO

·        China Starch

·        Baolingbao Biology

·        Xi`an Guowei

·        Lihua Starch

·        Henan Julong Biological Engineering

·        Hebei Derui Starch Company

·        Corn Development Company

·        Longlive

 Get a Request Customization of This Business Report: https://axelreports.com/request-customization/106498

 About Axel Report:

Axel Reports is committed to being the key player in your company, offering you detailed information on products, market trends, competitors and customers. We offer premium progressive statistical surveys, market research reports, analysis and forecast data for industries and governments around the world. By allowing you to make well-informed choices, Axel Reports will help you develop a great successful marketing project. Axel Reports understands how crucial statistical tracking information is for any association or organization. Therefore, we have partnered with leading publishers and research companies specializing in specific domains, ensuring that you will receive the most reliable and up-to-date research data available.

 Contact Us:

Axel Reports India Office, Office No. P-221, Marvel Sangria Boulevard N.I.B.M. Road Pune -411060 India +18488639402 +18488639402 info@axelreports.com sales@axelreports.com

[harvest-moon-cookbook]

TEMPURA UDON (Tempura Noodles)

(From BtN)

https://www.hwcmagazine.com/recipe/shrimp-tempura-udon-noodles/

Ingredients:

Udon Soup (vegan options below)

6 Dried shiitake mushrooms steeped in hot water for 30 minutes to soften-make sure you cover the mushrooms and use about 1.5 cups of hot water. Do not throw out the shiitake mushroom broth as this will be used in the soup broth)

1 cup Shiitake mushroom broth from the water used to soften the dried mushrooms.

1.5 cups Water

2 tsp Dashi powder (we used Ajinomoto Hondashi) (if you want to make vegan exchange with vegetable bouillon powder to taste)

1 tbsp Mirin Japanese cooking wine

1 tbsp Tamari (Soy) Sauce

Salt to taste

2 Green onion chopped - garnish

Udon Noodles

6 oz Udon noodles frozen (we like to use the frozen packages as they are pre-measured and are a little sturdier noodle compared to the fresh in the refrigerator isle) There are also gluten-free udon noodles available via amazon. (Kobayashi Noodle's Gluten Free Fresh Noodles are made from non-GMO 100% Japanese white rice or brown rice)

Water to boil noodles

Salt for the water

Shrimp Tempura (can exchange with vegetables to keep vegan)

10 Raw whole shrimp with tail (if you want to make vegan just exchange shrimp with slices of onion, pepper, thin sliced sweet potato or asparagus with peeled stem)

Oil for deep frying use a light flavored oil like vegetable or canola and enough to be at least to be 2 inches deep in the cooking vessel of choice.

1 cup Potato starch or cornstarch

1/2 cup Cake flour or 00 flour

1 Egg beaten (if you want to make it vegan just skip but note the batter consistency is a little heavier)

1 cup seltzer water super cold or cold water iced

Bowl of ice larger than your tempura batter bowl

Salt to taste as the shrimp come out of the fryer

Dipping sauce for Shrimp Tempura (optional)

1/2 cup Water

1/4 tsp Dashi powder

1 tbsp Tamari (soy) sauce

1 tbsp Mirin

1 tbsp daikon grated (squeeze to remove the excess juice)

Directions:

Prepare the Udon noodle broth - Pour boiling water over your dried shiitake mushroom, enough to cover and steep for about 30 minutes to allow to soften. Do NOT throw away the shiitake broth as this will be used in the soup broth. Remove the stems from shiitake mushrooms and slice thinly to use as a garnish for your soup. Set aside.

In a pot add your shiitake mushroom broth, water, dashi (if making vegan gluten free vegetable broth), mirin, tamari (soy) sauce and salt to taste over medium heat for about 10 minutes – keep warm. Skim the film off the top of the soup.

Boil your udon noodles in salted water for 2-3 minutes per package instructions and then rinse with cool water and set aside.

Prepare your shrimp- Peel your shrimp but leave on the tail. Remove the black/white vein from the back of the shrimp by running your knife along the back of the shrimp just and pull out the vein and discard. Lay your shrimp on its side and scrape any remove the black from the tail of the shrimp.

Make the shrimp long and flat - Lay the shrimp belly side up and make several horizontal slits about 1/8 apart only about half way through the shrimp. Be very careful to not cut all the way through. Then take the shrimp and flip over so the back side is up on top and lay flat on your working surface. Take your thumb and your pointer and middle finger and press down slightly to make flat. You will hear a slight crunch and that is exactly the effect you are going for. You want to break down the proteins so they lay flat and stay flat and long during the cooking process. Rinse the shrimps and dry extra good with a paper towel. You need to get the shrimp EXTRA dry!

Add cooking oil to your cooking vessel of choice. You need to make sure that the oil is at least 2 inches deep. Preheating your cooking oil to about 180 degrees C (360 degrees F). Your oil should sizzle when you put in a little bit of the tempura batter. Your oil should not be so hot that it is smoking.

In the meantime, prepare your tempura shrimp assembly line. Place ½ cup potato starch or cornstarch in one plate and set aside. Prepare your tempura batter. In a medium bowl add the other ½ cup of potato starch, ½ cup cake flour/00 flour (if need to be gluten free, try rice flour), 1 beaten egg and 1 cup extra cold seltzer water or just regular water. Mix, so very gently just to combine the big lumps but essentially it should be very lumpy and just barely combined and then it is perfect. Get this tempura batter on top of a larger bowl filled with ice to keep it cold. (if your batter gets warm it activated the glutens and this results in a tough batter and you want yours to light and crispy) You should now have in front of you your prepared shrimp, a plate of potato/corn starch for dusting, prepared tempura batter sitting over a bowl of ice and ready to go hot oil in your pan for frying.

Double check your oil to make sure it is ready to go. Place a little bit of the prepared tempura batter into your frying pan and if it sizzles you are ready to go.

Dip your shrimp into the potato starch/ corn starch to dust on all side and shake off the excess. Next dip your shrimp into the wet tempura batter on all sides and then slowly and carefully place your shrimp into the hot oil for frying. Fry the shrimp for about 1 to 1.5 minutes. You will know when your shrimp are done because then you pick up the shrimp they will be crispy on all side and the shrimp will stay firm and will not limp. If your oil is not hot enough, you will end up with a soggy shrimp and if the oil is too hot your shrimp will be tough. Remember you are looking for a 180 degrees C (360 degrees F) oil and your shrimp should sizzle aggressively when placed in the oil.

Remove the shrimp on to a plate lined with paper towels to drain and season with salt to taste.

Serving up your Shrimp Tempura Udon Noodle bowls. Place your cooked udon noodles into a serving bowl, ladle over the hot broth, garnish with sliced shitake mushrooms, sliced green onions and shrimp tempura.

We like to make extra shrimp tempura on the side and we serve with our dipping sauce. Mix water, dashi, tamari, mirin and grated daikon. Dip the prepared tempura shrimp into the dipping sauce and enjoy!

Notes

Buy whole raw shrimp with the tail on. Leaving the tail on makes for a super cute shrimp tempura.

Peel the shrimp but leave the tail on for aesthetic reasons.

Make sure you remove the vein from the back of the shrimp

Scrape and remove the black from the tail as this helps prevent some of the splashing during the frying as the tail can hold hidden moisture.

Make sure you dry your shrimp with a paper towel very well

To make your shrimp long and straight, you need to make cuts diagonally in the shrimp on the underside about half way through the shrimp, be careful not to go all the way through. Check out the video below on how to do this.

Next turn the shrimp with top side up and with your thumb and first 2 fingers on both hands gently press down until you hear that little cartilage crunch as the shrimp lengthens.

Make sure your shrimp are dried super well. This is super important.

Preheating your cooking oil to about 180 degrees C (360 degrees F). Your oil should sizzle when you put in a little bit of the tempura batter. Your oil should not be so hot that it is smoking.

Place potato starch in one bowl and dip each shrimp inside.

Next, dip each shrimp into prepared tempura batter. We used a premade tempura batter mix and mixed with super iced cold seltzer water. The reason why the water needs to be super iced cold as it prevents the gluten in the flour from activating. If glutens start to activate this can make the tempura batter tough or heavy. However, if you cannot find this then you can use cake batter, an egg and water/seltzer water instead.

Do not overmix the tempura batter as this will cause the glutens to activate and make your batter tough. Just toss the tempura flour mixture and the seltzer water or water just until combined. It will still have lumps and that is perfect. Lumpy tempura batter is preferred.

Keep your batter cool while frying your shrimp 1-2 at a time for about 1 minute. You will know when the shrimp are done as it will be completely crispy and the shrimp will be stiff and not limp when taken out of the oil. We put a bowl of ice under our tempura batter bowl to keep the batter cool.

Do not over crowd your frying pan. We used our wok and you need to have at least 2 inches of cooking oil at the bottom.

Be super careful and make sure that the younger kids steer clear of the kitchen and keep that handle safely off to the side. Be careful as you dip the battered shrimp carefully into the hot oil to fry. Drop the shrimp in and circle it around so that you lay it down in the oil going away from you.

Do not overcrowd your frying vessel with too many shrimp at a time as this will lower the temperature of your oil and they may stick together. It goes fast so just do 1-2 at a time.

Vegans, no problem as many low moisture vegetables are super delicious fried in tempura. Be sure to try thin slices of sweet potato, onion, bell peppers and asparagus. All these vegetables are super delicious.

We always season our tempura with a little salt immediately upon coming out of the fryer.

[sugaryguilt123]

A refreshing breakfast of chia pudding with a fruit berry smoothie on top 🍌🥝😍

-

This is a super simple and easy recipe that is nutrient dense and high in protein!

I love chia pudding and smoothies, so this combo was a winner for me 🙌👌

Everything you need to make this parfait is below👇.

Ingredients:

Layer 1:

•2 tbsp @urbanplatter.in chia seeds

•1/2 cup milk ���

•1/2 tsp vanilla essence

• 1tsp Honey 🍯

Layer 2:

•1frozen banana 🍌

• 1frozen kiwi 🥝

• 1tbsp @urbanplatter.in acai powder

•1-2 tbsp milk

• 1tsp honey 🍯

•1/2 tsp @meronagaragar spreadable Agar agar

Toppings :

• Banana 🍌

• Chia Seeds

-

Recipe:

1. Mix the chia seeds, milk ,vanilla and honey 🍯in a bowl until combine. Place into the fridge to gel overnight.

2. Once your chia has formed a putting, place into a glass .

3. In a blender or food processor, blend together your bnana,berries, almond milk and agar agar mixture (dissolve 1/2tsp into 1/2cup powder and bowl till agar Agar dissolve , and cool it too room temp.) Until it forms a thick icecream like texture .

4. Pour over the chia pudding. Top with banana and chia seeds.

Agar Agar is a vegetarian and healthier substitute for gelatin processed from seaweeds which is vegan,gluten free ,non GMO,zero calorie, no carbs,no sugar and full of fiber.

It is free from starch, soy, corn,yeast, wheat ,milk,egg,and preservatives. It absorbs glucose in the stomach,passes through digestive system quickly and inhibits the body from retaining and storing excess fat. It is ideally good to have once in a week.

Spreadable Agar Agar type Wondergel is a unique functional ingredient obtained by transforming the rigid structure of native Agar Agar with no chemical treatment to give softer and creamy texture which still maintains the natural benefits of seaweed fiber.

And follow @meronagaragar for recipes and updates....

You can buy it from Amazon and Flipkart ....

#marinehydrocolloids#foodingredients#agaragar#foodporn#foodphotography#deliciousfood#gelatinesubstitue#tastyfood#agaragarpowder#nutrition#healthylifestyle#plantbasedfood#vegetarian#gelatinefree#chinagrass#agaragarrecipes#weightlossjourney#meronagaragar#chiaseeds #breakfast#creativity#cooktotheme

View this post on Instagram

A post shared by sugary.guilt (@sugary.guilt123) on Oct 25, 2020 at 3:31am PDT

View this post on Instagram

A post shared by sugary.guilt (@sugary.guilt123) on Oct 25, 2020 at 3:31am PDT

[gosors]

A Guide To Finding The Right B2B Corn Starch Supplier

B2B corn starch suppliers are in huge demand today. So, it's better not to get fooled by the lucrative offered by the fraudulent ones. Here are some factors to consider to choose legitimate B2B corn starch suppliers and distributors. 

[en-seta]

How to cook for a vegan

If you are cooking for a vegan or you are vegan and someone wants to cook for you, use this list to guide you through replacing ingredients one might unintentionally pass off as “plant based”

Definitions

Vegan: a movement based on reducing one’s harm of animals as far as practical

Vegan diet: any diet that excludes ALL animal products. This includes but is not limited to: meat, eggs, dairy, honey, or any product derived from an animal no matter how processed from the original source. It is not a diet meant for health, and does not have to be healthy.

Dairy: any product derived from cows’ milk. Dairy may show up in ingredient lists as milk powder and milk protein. Whey, yogurt, butter, ghee, cream, and cheese are all processed forms of dairy. Other animals’ milks are not “dairy” by definition but they are also not vegan.

Seasonings/bouillon/soup:

Be wary of chicken/beef/etc. “flavored” seasonings. Sometimes they are artificially flavored, so always check the ingredients. “Natural flavoring” on something not explicitly vegetarian/vegan most likely means animal sourced. Examples pictured below.

Some good alternatives that achieve the same flavor enhancer taste. Two I’ve tried that work great are Better Than Bouillon “no chicken” base (perfect for ramen) and Harvest “vegetarian bouillon mix” (which contain flavor enhancers found in many spice mixes and bouillons)

When ordering soup, always ask what the broth is made out of. Bone broth, chicken broth, beef broth, broth with fish paste, etc. are not vegan or vegetarian.

Sauces/dips/spreads:

Sauces can be based in yogurt, cream, or butter, which is dairy and not vegan. Some sauces are based on mayonnaise which contains eggs and is not vegan.

Dips are usually dairy based, or may have dairy mixed in. Ask if your meal comes with any sauces or dips and if your bean dip/guacamole/sauce/etc. has dairy

When at a restaurant, ask if any free starters (bread and butter, salad and dressing) come with dairy or egg based spreads, sauces or dips

Thickeners:

Common animal derived food thickeners include but is not limited to: gelatin, eggs, and cream, and gravy mixes

Common vegan food thickeners include but is not limited to: flour, corn starch, potato starch, tapioca, and pectin.

Oils:

Butter is dairy and not vegan

Ghee is a processed butter and not vegan

Margarine, I Can’t Believe It’s Not Butter, and “buttery spreads” may or may not contain dairy. Always check the ingredients for milk.

Lard and shortening is the fat of an animal, and not vegan. Always ask/check what kind of oil is in refried beans, if there’s lard/shortening mixed in to any food, and what kind of oil your food is fried in.

Check the ingredients:

No matter what a package says, if the ingredients contain dairy (milk), eggs, or any animal derived ingredients, a product is not vegan. An example of veggie tots that are NOT vegan because they have cheese are pictured below.

Notice that separately, italicized at the bottom, the ingredients list the allergens.

The allergen list will always tell you if a food contains egg, honey, or dairy derived ingredient, but will not mention ingredients like lard, shortening, or gelatin. Always bee suspicious and vigilant.

Gluten free, soy free, non GMO, organic, vegetarian, does NOT mean vegan

Official vegan stamps mean the product was produced without any risk of cross contamination from animal derived ingredients. Some examples are pictured below.

When a package of food says “made in a facility that also processes x,y,z” that warning is there for people with allergies. For example, if a loaf of bread contains no eggs, but has a “was processed in a facility that also processed eggs” warning, that means cross contamination was possible. So a person allergic to eggs should avoid that bread, but a vegan can confidently eat the same bread.

Hope this helps! Feel free to add on or ask questions!!