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Articles Tagged with ''food product development''

Naturally red and purple carrots have extended the root's use as a colorant source beyond traditional orange and yellow

Natural Food Colors in Product Development

Where food colorants are concerned, there are unstoppable changes afoot in the industry

June 17, 2016

The “natural colors only” movement resulted in sweeping reductions in the use of synthetic colorants and, understandably, a concurrent rise in interest in naturally derived food colorants.

Nut prices have fluctuated over the years

Food Allergies: Formulation Challenges

Formulations for those affected with food allergies is a growing concern for all aspects of the food/beverage industry. Prepared Foods’ R&D Seminar speakers discussed two of the biggest challenges: formulating nut-free foods and formulating for gluten-free

June 17, 2016

Nuts are an important source of nutrients for both humans and wildlife.

Developing Healthy Food Products with Seeds and Nuts

As “stealth health” ingredients, nuts and seeds are miniature powerhouses

Judi Adams, leading expert on grains and whole grains marketing and applications

Judi Adams MS, RDN

June 16, 2016

Plant-sourced ingredients, are becoming increasing popular because of their sustainability, versatility, and relatively low cost, as well as their well-deserved health halo.

Almond Board of California: Sourcing, Sustainability

Almond Board of California helps processors share ingredient sourcing details from farm to shelf

June 15, 2016

In addition to providing a safe and stable supply of almonds, California’s community of more than 6,800 almond growers is committed to using sustainable agricultural practices that respect the environment, are economically viable and protect their local communities.

Product developers are working towards formulating healthy processed foods

Making Processed Foods Healthier

On a daily basis, product developers tackle the mission to make processed foods healthier

Lynne Foster

June 15, 2016

Clean label, multifunctional, intuitive health, and stealth health are some of the many hot concepts today’s research chefs and product developers are focusing on.

2016 Food Innovation Challenge Finalists

The semi-finalists were matched up with food industry mentors to help guide them through the remainder of the competition

June 15, 2016

The Food Innovation Challenge announced the ten semi-finalists for the 2016 competition at a welcome reception at Millikin University in Decatur, Ill. The semi-finalists were also matched up with food industry mentors to help guide them through the remainder of the competition.

Different types of cheese from Dairy Institute of California

Highlighting the Healthy Halo of Dairy Foods

Processors are keeping it real by leveraging dairy’s whole-food credibility

Kimberly Decker

June 15, 2016

For dairy, the current era of exalting everything "real" has led to a revival of the real cheese, cream, butter, and other ingredients once replaced by artificial alternatives.

Simple Ingredients in Food Product Development

US Foods emphasizes simple ingredients wave of new products

June 14, 2016

This spring saw US Foods, one of the nation’s largest foodservice distributors, launched 20 new items for customers’ spring menus.

Pure, Authentic Fruit

Mintel recently reported a 202% rise in foods and beverages wearing the more general “superfood” moniker in the five years ending in 2015

David Feder , RDN

June 14, 2016

A formulator could almost bet on success of a product with any colorful and exotic fruit – especially the red, blue, and purple ones – that came loaded with powerful phytochemicals and nutrients like antioxidants, polyphenols, and anthocyanins.

Oil Technology in Food Product Development

Demonization of oils and fats has retreated, but lipid technology is still going strong

Judi Adams MS, RDN

May 11, 2016

The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.