NSF-GFTC and the Institute of Food Technologists have partnered to provide IFT’s Certified Food Scientist (CFS) preparatory course to food professionals throughout Canada.
February 27, 2014
The first courses for Canadian students will be offered on Wednesday, April 2, and Thursday, April 3, in Guelph, Ontario.
For several years, adding spice to recipes and formulations was all about adding heat. Today, however, consumers like dishes with the juxtaposition of heat select sweet, hot, sour and umami flavors.
The rise of niche Latin cuisine and Asian fare -- including Korean, Thai, Vietnamese, Malaysian and Indian -- highlights a new love affair with scorching flavors.
The push to grow ever hotter peppers continues to make front-page news, but even the most fringe fire-eaters are being left behind as the capsaicin concentration crosses the barriers of human ability to tolerate them
Olam Spices & Vegetable Ingredients has completed an expansion in size and capability of its spices processing facility in Ho Chi Minh City, Vietnam.
January 31, 2014
The 85,300-sq.-ft (26,000-sq.-mt) spice processing facility will enhance cleaning and storage processes for black pepper, and adds capabilities to process cinnamon, ginger and nutmeg products.
Firmenich seafood flavors meet the Marine Stewardship Council’s (MSC) Chain of Custody certification standard.
January 29, 2014
Global flavor and fragrance leader Firmenich, Geneva, Switzerland, says its seafood flavors meet the Marine Stewardship Council’s (MSC) Chain of Custody certification standard.