Articles Tagged with ''food technology''

Earlier this year, I had the incredible opportunity to participate in the world's largest technology conference, LEAP 2024, held in Saudi Arabia. My inaugural attendance at this conference left me in awe as it brought together the best technological minds worldwide and provided a platform for exchanging ideas and forging connections, further reinforcing my belief in technology's power to drive positive change.

The Verona facility has the capacity to produce more than 100,000 pounds of product a day using high-pressure processing, a cold pasteurization technology that retains the flavor and nutritional benefits of CAVA’s fresh ingredients, with no preservatives.

Applied topically, immediately after breading and prior to frying, this innovative functional protein system creates a micro barrier around the fried item, reducing the amount of frying oil absorbed into the breading, creating a crispier bite and better product quality. Now, food manufacturers can meet label claims and product attributes consumers desire while also achieving greater yields.

The unique cold-stirred foam technology provides a thick, creamy, and flavorful coffee all without the use of a café’s specialized equipment. All consumers need is a glass, cold water and a spoon.

Driven by its mission to "Nourish Humankind and Protect the Planet," Local Bounti is leveraging its innovative indoor growing facilities and Stack & Flow Technology™ to offer fresher, high-quality, and sustainable produce year-round.

T. Hasegawa USA is continuing its mission to "make life taste better" with two innovative new technologies aimed at producing authentic-tasting foods and beverages: HASEAROMA™ and ChefAroma™ flavor enhancers.

Farbest is already known for its robust portfolio of plant and dairy proteins, gums, natural colors, sweeteners, and more to meet customer needs.

Due to continuous volatile shifts in externalities including the pandemic, war in Ukraine and increase in climate-related events, the risks inherent in our food system are increasing and getting more entangled. If left unchecked, these risks will intensify due to the alarming impact on our most important resources.

FlavorSum, a North American flavor producer, began construction on an expansion project that will add 35,000sq-ft to its Kalamazoo, Mich., facility. With the increased footprint, FlavorSum will build out more technical resources and capacity to meet the needs of small, mid-sized and emerging food & beverage companies.

While the plant-based category continues to gain momentum, alt-protein food formulators still struggle to improve the labels and mouthfeel of their products to match traditional, animal-based counterparts.