IFT FIRST attendees will have the opportunity to engage in a variety of reimagined experiences to discover the latest global trends, newest innovations, and cutting-edge solutions while making strategic connections.
June 24, 2022
The Institute of Food Technologists (IFT) announced new details around the in-person experience at IFT FIRST: Annual Event and Expo, taking place July 10-13 at McCormick Place in Chicago.
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The clean-label and better-for-you products are moving from a niche marketplace and into the mainstream at a rapid rate. The ingredients for these new formations often have special needs, including the need for clean label bitter blockers, flavor maskers, flavor potentiators, and flavor extenders.
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Sneha Karthikeyan to take on role as senior confectionery scientist
May 4, 2022
AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, announced Sneha Karthikeyan has joined the US Customer Innovation team as senior confectionery scientist. Karthikeyan will oversee all co-development activities at AAK’s Customer Innovation Center in Edison, N.J.
Kemin uses AOCS meeting to promote Proteus® fat block technology
May 4, 2022
Steve Kelleher, Research Fellow, Kemin Food Technologies, North America, will present the session, “Solubilized Proteins as a Fat Block in Production,” which highlights recent research exploring methods to reduce the amount of fat uptake while retaining moisture in deep-fat-fried protein products.
Food-tech disruptor prepares to vastly scale dairy-identical, non-animal milk protein production in a pioneering sustainable industrial park in Denmark
May 4, 2022
This next major milestone demonstrates Remilk's continued leadership in the rapidly developing category by offering consumers animal-free dairy products identical to its traditional counterparts but free of lactose, cholesterol, and hormones, thus severing the dairy supply chain's reliance on animals.
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Josh Kittelson, PhD, joins company as vp of biology
April 19, 2022
Bay Area-based New Culture announced the hiring of Josh Kittleson, PhD, as the company's vp of biology. New Culture is part of the global movement to an animal-free dairy future, offering animal-free dairy products that are indistinguishable from conventional products in taste, texture, function, and nutritional content. Adding Kittleson's deep synthetic biology and R&D management expertise, the company has brought on board an industry leader to accelerate the time to market of its animal-free mozzarella.