Articles Tagged with ''food science and technology''

Honorable mention also went to an Almond-Granola Butter Spread and Almond Protein Smoothie in Creamsicle, Chai and Coffee flavors. Student competition participants assessed the current market for opportunities, conducted consumer research, surveyed their target audience and sampled prototypes to strengthen their concepts and refine product pitches

In two years, TiNDLE has grown from a presence in about a dozen restaurants across Singapore to offering its versatile plant-based chicken in thousands of restaurants and supermarkets globally, with a strong foothold in the meat-loving markets of Germany, the United Kingdom, and the United States.

Willow's FutureGrown™ technology platform is a fully integrated, proven solution for rapid enzyme and strain engineering, process development and scaled-up manufacturing that incorporates the latest technologies available for precision fermentation.

The number of chili peppers and pepper sauces continues to multiply and proliferate, with some becoming mainstream. The past decade has seen sriracha become nearly as ubiquitous as ketchup, and superhot peppers, specifically ghost peppers, Carolina Reapers, and scorpion peppers have become mainstream. 

UPSIDE announced that it has developed a breakthrough chicken cell line for use in suspension cell culture that could substantially reduce the cost of production for these ground meat products.

Vegan meat substitute products are important foods on supermarket shelves and the demand is increasing: This is because the world’s population is growing steadily, and with it the challenge for the food industry to sustainably secure global nutrition.

Pioneer of meat free, and home to Quorn, Marlow Foods announced plans to make the super protein in Quorn, mycoprotein, available to other food and beverage manufacturers.

Want to listen to industry news and views on the way to work? Catch a quick video on a lunchbreak? Prepared Foods now goes anywhere—and everywhere—to cover critical topics.

Breakfast items like cereals, omelets, and hash browns have become popular as snacks. Meeting this trend from the other direction, such comfort and enjoyment, coupled with convenience and variety, are increasingly repositioning snacks as replacements for meals. 

Dr. Ramdin is a global leader in R&D, product development and innovation, with more than 20 years of experience leading innovation efforts for organizations like Molson Coors, Unilever, and Estee Lauder.