Articles Tagged with ''food science and technology''

Tate & Lyle’s SODA-LO Salt Microspheres is a salt reducing ingredient that tastes, labels and functions like salt—because it is salt.

With snack consumption on the rise and sour flavors trending up, tart cherries are a stand-out superfruit in the snack aisle. Snack makers are clamoring to create healthier options and have discovered tart cherries can help deliver on both taste and nutrition.

Glanbia Nutritionals introduces HarvestPro™, a new line of vegan plant proteins. Derived from ancient grains, flax and chia, the HarvestPro line includes protein crisps and protein powders, which can be incorporated into a wide range of applications, including beverages, bars, baked goods and gluten-free foods.

Ceamsa’s multi-functional citrus fiber helps processors address consumers’ two greatest areas of interest: healthier foods and clean labels.

TIC Gums has introduced a new stabilizer system for icing and glaze applications. Ticaloid DG 671® is designed to perform similarly to agar at a lower usage level. Meanwhile, it will provide cost-in-use savings and an answer to a shifting agar market.

Sethness Products has created a caramel colors video to help product developers meet color needs and address today’s consumer trends.

Bell Flavors & Fragrances announced selections for its 2015 “Spark” trends for flavors and fragrances.

A 2013 report by the FDA found nearly 7% of spice imports examined by federal inspectors were contaminated with Salmonella.

Shallots are a delicious ingredient that can be incorporated into many recipes, especially when an upscale twist is desired. Van Drunen Farms (VDF) is pleased to offer Freeze-dried Shallot, which makes food preparation and production easier.