Edlong Dairy Technologies has developed a new line of sweet milk flavors to help food product developers leverage the inherent sweet taste and rich mouthfeel of milk in applications where sugar moderation is a goal.

Let’s face it: movie theater 3D glasses aren’t fashionable eyewear. Nevertheless, a 3D motion picture experience would be disappointingly flat without them.

When a chef prepares a dish, he/she pays attention to more than just execution of a recipe or cooking process.

Growing consumer concern over mental energy and focus has been the driver of increasing demand for foods and beverages.

Texture plays an integral role in food.

Umami has become a trendy term in gastronomy. It is a subtle taste that is present in all cuisines with a time-honored history.

The International Wheat Genome Sequencing Consortium (IWGSC), Bethesda, Md., published a draft sequence of the bread wheat genome in the international journal, Science.

Among other properties, they researched NFE’s ability to function as a salt reducer and natural flavor enhancer; as a preservative and anti-spoilage agent; and as a booster of organoleptic attributes of processed animal protein products, such as deli meats and frankfurters.

The first courses for Canadian students will be offered on Wednesday, April 2, and Thursday, April 3, in Guelph, Ontario.

In addition to this partnership, Chobani also named Dr. Alejandro Mazzotta vice president of Global Quality, Food Safety, and Regulatory Affairs.