Kinga Wiśniewska
PR and marketing specialist and experienced copywriter working with the industrial and food raw materials industry. On the FDCM.eu blog, she creates expert content on functional ingredients, dietary supplements, and innovations used in the food and FMCG industries. In her articles, she combines product knowledge with communication experience to create substantive yet accessible materials.
Posty autora:
May 16, 2025
Taurine in functional foods – a new trend in health products
Taurine is no longer associated exclusively with energy drinks – today it is becoming a key ingredient in functional foods. Thanks to its numerous health-promoting properties, it supports the heart, metabolism, nervous system, and immune system. Learn about its role in modern health products and find out where to buy taurine in bulk for industrial applications.
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May 15, 2025
Monohydrate citric acid vs. anhydrous citric acid – what are the differences? Applications and properties
Looking for an ingredient to improve the texture of baked goods, enhance the taste of sweets and stabilise drinks? Dextrose monohydrate could be exactly what your recipe needs. Find out how it works and why more and more manufacturers can't imagine modern production without it.
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May 8, 2025
Vital wheat gluten in the food industry – from bakery to supplements
Vital wheat gluten is a key ingredient in modern food production - from bread to plant-based meat alternatives. Discover its properties and how it can be used in your business.
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April 30, 2025
Potato flakes in the food industry – what are they and how to use them?
Discover the secret ingredient in many foods! Potato flakes surprise you with their use, functionality and convenience in ordering. Find out how they can improve your production!
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April 30, 2025
Xanthan gum – an indispensable ingredient in food and cosmetic production. Properties, types and applications
Xanthan gum is more than just a technological additive. It is an ally in building the perfect texture, durability and quality of products - both in the kitchen and in the cosmetics laboratory. Find out how it works and how to choose the right type for your production!
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April 29, 2025
Food sugar in the bakery, confectionery and beverage industry – how do you choose the right type?
Sugar is more than just a sweet additive - it's a key ingredient that affects the quality, shelf life and appearance of your products. Learn how to choose the right type of sugar for specific applications in the bakery, confectionery or beverage industry and discover what really counts in professional production.
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April 29, 2025
Dextrose monohydrate – what it is and its use in drinks, confectionery and baked goods
Looking for an ingredient to improve the texture of baked goods, enhance the taste of sweets and stabilise drinks? Dextrose monohydrate could be exactly what your recipe needs. Find out how it works and why more and more manufacturers can't imagine modern production without it.
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April 28, 2025
Sorbitol – what is it and what is it used for?
Meet sorbitol - a naturally occurring ingredient that has found its way into modern food products, cosmetics and medicines. How does it work, what makes it stand out and why is its importance in industry still growing? Find out what you need to know about it!
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April 28, 2025
Demineralised whey powder – what is it and what is it used for?
Read moreApril 25, 2025
Soy protein isolate vs concentrate – what is the difference and which to choose?
Soy protein products are growing in popularity and choosing the right ingredient is important for the final quality of the product. Find out the difference between isolate and concentrate and how to make an informed choice for your specific application.
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