Texture is one of the most important aspects of how consumers judge a food's "taste." Read on to see how Prepared Foods' R&D Seminar presenters covered all things textural.

A graduate of Kansas State University with a master’s degree in Food Science, Francis has more than 17 years of progressive food industry experience with responsibilities encompassing areas of R&D, regulatory, and food safety management. Under her leadership, Litehouse earned the Safe Quality Food (SQF) Level 3 certification for its Simply Artisan Reserve’s manufacturing plant, the industry’s highest and most rigorous safety achievement.  

Last November, DuPont Nutrition & Health (DuPont) announced the creation of its Microbiome Venture to spearhead development of new microbiome science-based solutions. Since then, the Microbiome Venture has already taken significant steps in contributing to DuPont’s business growth strategy.

While the terms were not disclosed, Tyson Foods investment represents a minority stake in the business. Tyson Foods joins a diverse group of investors in Memphis Meats, which includes industry leaders, top venture investors and mission-driven groups, such as DFJ, Atomico, Cargill, Bill Gates and Richard Branson.

Collagen is a family of pure proteins with functional benefits in food and beverages.

ITCA commissioned the open access publication to provide stakeholders an updated and concise overview of the caramel color literature that ties together existing studies, and puts into context regulatory actions and expert opinions to date. 

This brings the total invested to date to approximately $30 million, including early funding from U2's Bono and The Edge, Salesforce CEO Marc Benioff, Singapore-based VisVires New Protein and angel investor Ali Partovi.

Prepared Foods talks with JBT/ Avure Technologies Vice President and General Manager Jeff Williams about high pressure processing (HPP) technology, new product development and a newly formed “Cold Pressure Council.” 

For more than a decade, this unique event has given food and beverage researchers a quick, convenient deep dive into industry trends, new ingredient technologies and formulation strategies.