Hong Kong’s Centre for Food Safety (CFS) announced the findings of a risk assessment study on the microbiological quality of cold-served non-prepackaged beverages (NPB) mixed or topped with solid ingredients.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued instructions to its inspection program personnel in an effort to protect vulnerable consumers after an increased number of products have been recalled in the first half of 2011 due to the presence of undeclared allergens or other ingredients.
Grande Custom Ingredients Group has introduced Grande Ultra Whey Protein Isolate (WPI), a unique whey protein isolate designed for beverage applications requiring complete product clarity and a clean flavor.
Ribus, makers of specialty ingredients and a leader in rice (bran and hull) utilization, has ingredients that offer a rare combination of cost savings and label friendliness that gives products a strategic and competitive advantage in a wide variety of applications.
Good cooking begins with good ingredients, and together, they lead to a good bottom line, as this article from The Culinary Institute of America (CIA) explores in discussing marinades. When a spice blend is used as a dry rub (also called a dry marinade) to coat food, the food is left to stand after application, under refrigeration, to absorb the flavors.
Many products in the market contain the phrases “rich in antioxidants” or “antioxidants added” on the label, but what are antioxidants and how do they work?
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