In the realm of gastronomy, where presentation is as crucial as taste, a new trend has emerged, captivating food enthusiasts and chefs alike: the rise of black foods.Today we analyze three black pigments used in food coloring：Cuttlefish ink extract, Bright Black E151, and Vegetable Carbon E153. Cuttlefish ink extract Cephalopod ink is a mixture of …
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Foods adding spirulina VS No spirulina A broader discussion of this issue is actually the difference between functional foods and ordinary foods. Although the industry currently has different definitions of functional foods, the consensus is that functional foods, due to their added ingredients， are more beneficial to health, improve well-being and health, reduce disease risk, …
Spirulina for Formulation of Various Food Products: Adding spirulina VS No spirulina Read More »
At the FIC exhibition, Binmei Biotechnology unveiled a range of innovative products that underscore its commitment to natural color and health. Among the showcased items were different natural colorants, designed to enhance visual effects without compromising on taste or quality. These products, developed through cutting-edge biotechnological processes, represent Binmei’s dedication to meeting the dietary needs …
Aronia berry extract presents an appealing natural alternative for food coloring, harnessing the rich, deep tones found in these berries. Extracted pigments from Aronia berries can impart a striking purple or red color, serving as a potential substitute for synthetic food dyes. When using aronia berry extract for coloring, it’s important to consider the concentration …
Aronia Berry Extract: Harnessing Nature’s Palette for Wholesome Food Coloring Read More »
Safflower is an annual herb used in traditional Chinese herbal medicine. It consists of the dried flowers of the Compositae plant safflower. It is found in the central inland areas of Asia and is widely cultivated throughout the country. Its resistance to cold weather and droughts and its tolerance and adaptability to salts and alkalis …
Safflower Yellow: Harnessing Nature’s Radiance for Vibrant Coloring in Food and Beverage Read More »
Amongst natural colors, blue is probably the most difficult natural color to work with since the sources are scarce; the pigment color is dependent on pH and it is the least stable. Butterfly pea produces edible flowers that are a rich source of bright blue-colored anthocyanins called ‘ternatins’. The flower also contains high levels of …
In recent years, the world of beverages has witnessed a fascinating evolution, with a growing emphasis on both flavor innovation and health-conscious choices. One such entrancing addition to this trend is Blue Spirulina Coffee, a delightful fusion that brings together the rich, aromatic essence of coffee with the vibrant blue hue and nutritional benefits of …
Blue Spirulina Coffee: A Vibrant Fusion of Health and Taste Read More »
In the world of food and beverages, the demand for natural and vibrant colors has led to the exploration of various sources. One such discovery that has gained significant attention is blue spirulina, a natural pigment extracted from the blue-green algae Spirulina platensis. This natural colorant has become a star player, not only for its …
Blue Spirulina: A Natural Symphony of Color in Culinary Artistry Read More »
Unlock the secrets of indulgence with a beverage that seamlessly blends the velvety richness of milk with the enchanting floral notes of Binmei Rose Liquid Extract. In this exploration of taste and elegance, we unveil the art of crafting rose milk, an elixir that transcends the ordinary. Join us on a sensory journey as we …
A Floral Symphony: Crafting Exquisite Rose Milk with Binmei Rose Liquid Extract Read More »
In the symphony of flavors that dance across our plates, one ingredient has emerged as a maestro of taste and aesthetics – squid ink. Derived from the mysterious ink sacs of squids, this culinary gem has transcended its maritime origins to become a versatile and sought-after ingredient in kitchens around the world. Join us in …
Squid Ink: The Dark Enigma of Culinary Innovation Read More »