Articles Tagged with ''food processing''

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Senomyx: Less Sugar, More Sweet

Create better-for-you foods, beverages with Senomyx flavor boosters
June 22, 2016
Senomyx pioneers flavor boosters and flavors that help food and beverage companies create or reformulate better-for-you products—all while maintaining the tastes consumers love. Senomyx creates unique flavor ingredients that boost sweet taste sensations.
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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
Winston Boyd
Winston Boyd PhD
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.


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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.


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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 is the R&D Chef and applications manager for Vegetable Juices Inc.
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.


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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
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.
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Food Industry News

OSI Group Acquires Second Chicago Facility

The 200,000 square foot facility, formerly operated by Tyson Foods, is in close proximity to OSI’s existing Chicago facility
June 14, 2016
The 200,000 square foot facility, formerly operated by Tyson Foods, is in close proximity to OSI’s existing Chicago facility and will provide the infrastructure to support continued business growth.
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Harry’s Fresh Foods Opens Nashville Facility

Harry’s Fresh Foods offers flexible manufacturing capabilities and uses fresh ingredients that are sourced locally, whenever possible
May 31, 2016
The reduced travel distance for products also has environmental benefits that align well with Harry’s fresh, natural and organic approach.
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