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Articles Tagged with ''food product development''

Food Product Development Focus: Sweet Foods

Prepared Foods R&D Seminar speakers present several sweetener options

October 14, 2016

Research done by Ajinomoto has resulted in a new sweetener and flavor enhancer, which is a molecule derived from vanillin and aspartame.

Fake nuts can be as intricate as modified wheat gluten, or as simple as toasted whole grains

Nut-Free… and Lovin’ It

Alas, nuts—those popular powerhouses of nutrition, taste and texture—but they’re not for everyone

Peyton Pritikin

Kantha Shelke PhD, CFS

October 13, 2016

Nuts long have been considered part of a healthy diet, and they certainly are among the most popular snack ingredients around. But what if you can’t have them?

Ohly: Stevia Masker

Ohly’s new SAV-R-SWEET naturally masks the off-taste of stevia

October 12, 2016

Ohly’s new SAV-R-SWEET offers a clean tasting, natural solution to target loss of taste in reduced sugar foods and beverages. Specifically, this new product effectively masks the off-taste of stevia, a natural high intensity sweetener used to replace sugar.

Bunge: Organic, Non-GMO

Bunge introduces Whole Harvest USDA certified organic soybean oil and Non-GMO Project Verified milled ancient grains

October 12, 2016

Bunge introduced Whole Harvest™ USDA certified organic soybean oil and Non-GMO Project Verified milled ancient grains at the 2016 SupplySide West (October 6-7) and IBIE (October 8-11) shows in Las Vegas.

The fusion of different cuisine ingredients and styles is beginning to transition from restaurant kitchens to meals and snacks for the mainstream

New Food Fusion Trends

Korean-Mexican, Japanese-Italian, Middle Eastern-Southwestern…all make for strange, but tasty, bedfellows

Dotty Griffith

October 11, 2016

American consumers have embraced a variety of ethnic cuisines and their flavors, the more authentic—and, in some cases, more exotic—the better.

Executive Chef Perspective: Fusion Foods

Prepared Foods discusses ethnic fusion trends with Christopher Koetke, CEC, CCE, HAAC, Vice President, School of Culinary Arts at Kendall College, Chicago

October 11, 2016

Prepared Foods' Q&A with Christopher Koetke on ethnic fusion trends.

Chobani Food Incubator Primes Start-Ups

Chobani announces six food start-ups to inaugural class of the Chobani Food Incubator

October 5, 2016

Diverse range of participants to receive equity-free grants, mentorship and access to the Chobani leadership team

Wellomics Forms Management Team

Wellomics drives R&D change by combining science, product development and commercialization for the natural products industry

October 3, 2016

Wellomics’ proprietary formulation technologies to maximize bioavailability and pinpoint market research to ensure brand differentiation make its products unique.

Speakers Announced for Global Color Conference

Program to focus on the evolution of using color in food products

September 30, 2016

This year’s theme, “Navigating the Evolving Landscape for Food Colors,” will offer those attending the meeting a stimulating slate of speakers highlighting the many opportunities facing the industry throughout the supply chain.

2016 Innovation Roadshow

David Michael & Co. event showcases the work of more than 70 food scientists

September 22, 2016

David Michael & Co. recently held its Innovation Roadshow, which showcases more than 70 food scientists, flavor chemists, color engineers, chefs and technicians.