Presenters at Prepared Foods’ R&D Seminars discussed the various ways foods and beverages can be fortified with ingredients that improve their functional characteristics and meet consumers’ ever-growing needs.
Findings published in the Journal of Alzheimer’s Disease (January, 2012) suggest the antioxidants in walnuts and other Mediterranean foods could help counteract age-related cognitive decline and reduce incidence of neurodegenerative diseases, including Alzheimer’s.
PL Thomas and Co., Inc. and Polinat S.A. announced publication of a peer-reviewed study about the effects of Xanthigen in the Journal of Agricultural Food Chemistry (2012 Jan 3).
National Egg Products School is an annual three-day hands-on school, an introduction to egg products to be held at Auburn University on October 15-17, 2012.
Customization toward specific demographics is a big driver in bakery and confectionery areas. Two presenters at Prepared Foods’ R&D Seminars explained the challenges and benefits of formulating for target markets—such as avoiding allergens—as well as for sugar-, fat- and sodium-reduction.
When people reach for more protein, they do so for varying reasons and needs, and with varying degrees of understanding. This makes it challenging in terms of target applications—dosage levels, messages and viable delivery formats that will succeed in the marketplace.
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