Home » food product development

Articles Tagged with ''food product development''

Cold Food Flavors & Textures

New ingredients, strategies preserve cold food flavors, texture

June 14, 2017

Frozen foods have the advantage of increased shelflife and retention of flavor, plus today’s technology and ingredient solutions mean these products can also retain those freshly prepared characteristics that comfort food connoisseurs crave.

ADM: Ingredient Solutions

ADM using IFT to highlight purposeful ingredients, value-added services

June 14, 2017

Customers can learn more about ADM’s purposeful ingredients and value-added services at the 2017 Institute of Food Technologists (IFT) Expo June 25-28 in Las Vegas, at the Sands Expo Convention Center.

Nagase America: Clean Label Appeal

Food formulators can now label TREHA® trehalose as “natural flavor” in most flavor system applications

June 14, 2017

Food formulators can now label TREHA® trehalose as “natural flavor” in most flavor system applications, including beverages and gelato. In fact, many applications can use up to 5%.

Salt of the Earth Helps Meat Companies Reduce Sodium

Clean-label Mediterranean Umami solution for meat products

June 13, 2017

Salt of the Earth Ltd. has cracked the code on creating tasty meat products with less sodium. The company collaborated with leading meat companies to meet sodium-reduction regulations in several types of meat products. Mediterranean Umami, a clean-label ingredient, lowers sodium by 25%-33% or more in processed meats.

Q&A with Chef Andrew Hunter

A chef’s perspective on trending sauces, dressings and marinades

June 12, 2017

Prepared Foods talks sauces with Chef Andrew Hunter, who began his training at the Culinary Institute of America (CIA) and has worked in various industry segments including fine and casual dining, and corporate R&D.

PROVA: Vanilla Solutions

PROVA Vanilla WONFs and Natural Type Flavors feature taste profiles that closely match vanilla extracts

June 12, 2017

When PROVA was founded in France in 1946, it brought an original extraction technology and soon became known as one of the world’s major vanilla pod processors.

Comax Flavors: Coffee & Consumers

Coffee preferences research helps Comax Flavors aid customers, flavor development

June 12, 2017

Comax Flavors has embarked on a new food and beverage primary market research program to better understand consumers’ behavior, usage and attitudes towards a variety of food and beverage market segments.

TIC Gums: Guar—Guaranteed

TIC Gums introduces proprietary validated kill step and more with GuarNT® USA, alleviates FSMA Compliance concerns

June 7, 2017

TIC Gums has released U.S.-produced GuarNT® USA to its portfolio. New GuarNT USA addresses two major FSMA (Food Safety Modernization Act) compliance hurdles associated with food safety: Foreign Supplier Verification Program and Preventive Controls.

Palsgaard: Emulsifier Solutions

Emulsifier pioneer Palsgaard showing IFT visitors how whipping-active emulsifiers influence bakery product quality

June 7, 2017

Visitors to Palsgaard’s Booth #2450 will get the chance to perform a hands-on demonstration of the progress made since then—using a simple cake mix as an example.

Kent Precision Foods Hires R&D Chef

Chef Christian Kiefer will head the company’s Product Research and Development Department

June 7, 2017

Chef Christian "Kit" Kiefer, a chef and certified culinary educator and former restaurant owner, who created many popular menu items for restaurant chains and Fortune 500 companies, has been hired by St. Louis-based Kent Precision Foods Group as Corporate Culinary Chef of the Research & Development Department.