Articles Tagged with ''food science and technology''

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Wixon: Reduce Sugar, Sodium

Wixon will use regional IFT events in 2016 to showcase flavor blends enhanced with Mag-nifique technology
February 17, 2016
The menu’s theme will feature flavor modifiers that reduce sugar and sodium, resulting in health and wellness benefits.
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GLG Life Tech Corporation: Reduce Sugar

GLG Life Tech Corporation introduces GoZero™ Solutions, a portfolio of natural, Non-GMO, zero-calorie sweetener options
February 17, 2016
GLG Life Tech Corporation, a global leader in the agricultural and commercial development of high-quality, zero-calorie, natural sweeteners, introduces GoZero™ Solutions.
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RiceBran Technologies: Organic Rice Bran

RiceBran Technologies, Narula Group enter supply partnership and joint venture for organic ingredients including rice bran, jasmine rice bran, chia, kale and coconut products
February 17, 2016
RiceBran Technologies, a global leader in the production and marketing of value added products derived from rice bran, announced that the company entered into an exclusive strategic supply agreement for organic rice bran and a LLC Agreement for the formation of a jointly owned sales and marketing entity with the Narula Group, based in Bangkok, Thailand.
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Emulsifiers make possible many of the sauces, condiments, and beverages that consumers enjoy

Making Oil and Water Mix

Nature created oil and water specifically so they would not mix, then peppered the food supply with a whole range of other ingredients to help the two mix well
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
February 15, 2016

Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.


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Ganeden: Probiotic Innovation

Ganeden’s new Probiotic Innovation Jumpstart will provide $25k to help companies concept, develop, fund and launch new foods and beverages
February 15, 2016
In an effort to cultivate probiotic innovation in the functional food and beverage market, Ganeden® announces “Probiotic Innovation Jumpstart,” an industry-first entrepreneurial program designed to help companies launch new probiotic products.
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Clabber Girl: Non-GMO Verified

Clabber Girl Corporation offers a new line of Non-GMO Project verified baking powders for industrial ingredient customers
February 15, 2016
Clabber Girl Corporation, experts in leavening for more than 100 years, now offers Non-GMO Project verified baking powders for industrial ingredient customers.
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While technology has vastly improved the texture of meat substitutes, advancements in flavor creation have raised them to competitive levels

On Food Flavor Creation

Vegetarian meat flavors can be produced by the Maillard reaction, the interaction of the amino acid components of protein with reducing sugar molecules when exposed to heat
Christopher Warsow MS
February 12, 2016

While technology has vastly improved the texture of meat alternatives, advancements in flavor creation have raised them to competitive levels.


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Savoury Systems: Savory Flavors

Savoury Systems’ new, interactive website helps developers find flavors—fast
February 10, 2016
Savoury Systems International (SSI), a leader in the savory enhancement industry, has redesigned and re-tooled its website.
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TIC Gums: Improve RTD Texture, Stability

TIC Gums now using innovative blends with gellan technologies in ready-to-drink beverages
February 10, 2016
TIC Gums has added gellan to their broad portfolio of hydrocolloids available for the food and beverage industry.
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Beneo: Chewing Gum Coating

Beneo translucent coating gives manufacturers new opportunities for shine, visual effects
February 8, 2016
This innovative coating process enables chewing gum manufacturers to create attractive products that deliver translucence and shine, while they also maintain stability throughout product shelf life.
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