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Articles Tagged with ''food science and technology''

Inclusion Technologies: Food Safety, Quality

Inclusion Technologies earns SQF Level 3 Certification

June 17, 2015

Inclusion Technologies LLC, a leading manufacturer of specialty inclusions and nut extenders/replacers, has been awarded the SQF Level 3 Certification by the Safe Quality Food Institute (SQFI).

Bell Flavors & Fragrances: Flavor Trends

Bell Flavors & Fragrances event showcases food, flavor trends

June 17, 2015

Bell Flavors and Fragrances hosted its sixth “Flavorology” event this May at the Chopping Block in Chicago’s Merchandise Mart.

David Michael: Food (Formulation) Truck

David Michael’s “Great Escape to Innovate” truck tours the nation to showcase new food, beverage flavor concepts

June 15, 2015

David Michael & Co., a global flavor leader and food and beverage innovator for more than 100 years, is once again sending its "Great Escape to Innovate" team on the road. A specially equipped RV will tour the continent to share and gather unique and relevant ideas about what's new and innovative in the world of taste and texture.

Fortitech: Nutrient Premixes

Fortitech® Premixes by DSM invites IFT attendees to see, taste and touch

June 15, 2015

With consumer appetite for better-for-you, as well as lifestyle focused products continuing to grow, Fortitech® Premixes by DSM offer manufacturers a way to differentiate their products from the competition through fortification.

Food Technology Solutions

Prepared Foods’ R&D Seminar speakers highlighted product development technologies and shared tools and advice to eliminate product inconsistencies.

June 12, 2015

There are many pluses to using the right software to maximize a company’s product development capabilities.

Clean Labels and Flavor in Processed Meats

Prepared Foods R&D Seminar speakers shared technologies for carbohydrate use in marinades, as well as ideas about reducing sodium and phosphates.

June 12, 2015

Carbohydrates added to marinade formulations help moisture management, improve yield, increase juiciness, bind protein and can increase tenderness or firmness of processed meats.

Functional Formulas with Gums and Starches

Formulators need cellulose, acacia gum and other ingredients to address demand for clean labels and products with reduced sugar or gluten. Prepared Foods’ R&D Seminar speakers shared their formulation tips.

June 12, 2015

There are various reasons for eliminating or reducing ingredients. The main one, of course, has to do with consumer preference.

Consumers demand low-sodium products and products featuring gourmet salt

Balancing Low-Sodium Products and Gourmet Salt Demand

Product developers cleverly balance demand for new products featuring gourmet salts as well as reduced-sodium profiles

Winston Boyd PhD

David Feder , RDN

June 12, 2015

Demand for low-sodium foods is as strong as the growth in the gourmet salt market. What’s behind the dichotomy?

Powerhouse Ingredients that Add Color, Flavor and Health Benefits

Consumers and product developers are embracing fruits and vegetables in new foods and beverages

Anne-Marie Ramo

June 11, 2015

To declare that fruits and vegetables are hot right now would be an understatement.

Foods and Beverages for Infants and Toddlers

Nutritionists, food scientists are developing more food and beverage solutions for the highly demanding—and highly specific—needs of infants and toddlers

Keith-Thomas Ayoob EdD, RDN

June 10, 2015

The nutritional and organoleptic needs of the youngest demographic, as discovered by modern research and technology, are changing the creating of foods and beverages for infants and toddlers on a fundamental level.