Formulating with stabilizers, whether using the various available starches or fibers, means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees through the science behind stabilizers.
Penford Food Ingredients has extended its portfolio of corn starches for existing and new product applications. One of the line extensions entails hydroxypropylated capabilities.
Food companies typically develop small-scale food samples or prototypes in a lab. However, when going to full-scale production, challenges exist, because the products will often not be the same. Therefore, lab equipment that mimics full-scale production can be very beneficial.
The Excellence in Innovation (EII) Awards are a unique opportunity to acknowledge outstanding product development teams and the innovation used to design and launch successful new products, while providing new products and companies with priceless worldwide exposure.
Prepared Foods gathered a panel of experts from around the food industry to explore health and wellness, new product initiatives and prospects for the future.
According to recent research from Vienna, Austria, "Recent trends to extend the shelflife of pasteurized milk, without the negative flavor normally associated with ultra-high-temperature (UHT) milk, have resulted in the development of extended shelflife (ESL) milk.
Adding fruits, such as cranberries, raisins and berries, as well as vegetables, to food and beverage products contributes toward optimal sensory appeal.
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