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Articles Tagged with ''food product development''

Multigrain Chilaquiles with IQF Red Quinoa and IQF Great Plains Quinoa

R&D ABSTRACTS

Showcasing: Authentic, Ethnic Ingredients

A look at products and services for food and beverage product developers

March 21, 2019

Last fall brought food editors to Raleigh, N.C., for the International Foodservice Editorial Council.

CP Kelco: Powered by Nature

CP Kelco’s new global brand and website focuses on “Unlocking Nature-Powered Success”

March 19, 2019

The redesigned CP Kelco website provides updated content about the company’s products and applications, as well as information on the company’s global heritage and focus on sustainability.

Flavor Boosters & Maskers

Taste modification, often necessary, is not always simple or straightforward

Kantha Shelke PhD, CFS

March 13, 2019

Modifying flavors, whether enhancing them without changing them or masking bitter or off notes from necessary ingredients, requires an in-depth understanding of ingredients and their components.

R&D Abstracts March 2019

A look at products and services for food product developers

March 11, 2019

BENEO used the ISM Sweets & Snacks trade fair in Cologne, Germany, to sample toffees with its functional carbohydrate, Palatinose. Palatinose replaces more than 30% of the high glycemic sugars contained in a standard toffee recipe, supporting a lower blood glucose response.

Springboard Names Second Incubator Program Class

All Incubator teams fall within at least one of the Springboard committed growth pillars

March 7, 2019

Over the course of the next 16 weeks, the selected startups will participate in a dynamic program composed of learning, funding, infrastructure access, and mentorship in Chicago.

Michael Gunn, Directory of Culinary for Schwan's Co.

Q&A with Michael Gunn, Director of Culinary for Schwan's

A corporate chef's perspective on bakery product trends

March 5, 2019

Prepared Foods talks with Michael Gunn, director of culinary for Schwan's Company's research and development department.

Persea Naturals: Natural Color

Persea Naturals introduces AvoColor as all-natural, stable and versatile color across orange, red and yellow hues

March 4, 2019

Developed by Penn State Professor of Food Science, Greg Ziegler, Ph.D. and Associate Professor of Food Science Joshua Lambert, in 2016, AvoColor addresses the consumer desire for food colorants created from natural materials.

ISC Gums: Gum Solutions

ISC Gums’ new Synergy 11 blend provides functional benefits everywhere from sauces, soups and dressings to bakery foods

March 4, 2019

In baked goods, it improves texture and dough characteristics, improves cell structure in the final product, retains moisture and therefore extends shelf life. It provides excellent functionality in gluten free applications.

AAK: Filling Fat Solutions

AAK offers filling fat solutions to create chocolate with healthier profile

March 4, 2019

These filling fat solutions solve a number of the challenges that today’s chocolate and confectionery manufacturers face.

Bright is Back: Color Makers are Expanding the Rainbow

Consumer mandates place new burdens on the natural colorant palette

David Feder , RDN

February 28, 2019

Although synthetic food colors (FD&C colors) have historically been favored by the industry due to predictable performance and lower cost, in recent years consumers have increasingly demanded the use of natural colorants.