The webinar provides valuable insights on how brand loyalty, consumer purchasing trends and consumer perception are related—and how they impact viewers’ existing bakery and snack products. Combining an informative overview along with pertinent detail, the webinar serves as an introduction to the effects oxidation and reformulation can have on existing brand products.
Q&A with Jeff Williams, Vice President and General Manager, JBT/ Avure Technologies
October 31, 2017
Prepared Foods talks with JBT/ Avure Technologies Vice President and General Manager Jeff Williams about high pressure processing (HPP) technology, new product development and a newly formed “Cold Pressure Council.”
Palsgaard A/S introduces the first palm-free, powdered emulsifier for industrial cakes
October 31, 2017
Palsgaard A/S, a leading innovator within emulsifiers and stabilizers, has completed development of the world’s first palm-free, powdered emulsifier for industrial cakes. Palsgaard® SA 6615 neatly solves the challenges faced by the industry in the quest to remove palm oil from cake recipes without damaging product quality.
VIDOFIBRES BF sugar beet fiber provides moisture retention, texture to baked goods, meats and other foods
October 11, 2017
Solvaira Specialties has begun offering VIDOFIBRES BF Sugar Beet Fiber products, according to an agreement with UNIPEKTIN Ingredients AG of Switzerland. Terms name Solvaira as exclusive distributor of VIDOFIBRES BF in the US, Canada and Mexico.
Cargill’s new SimPure functional native starches address clean label demands
October 11, 2017
SimPure offers food and beverage manufacturers tailor-made, functional native starches that deliver the simple ingredient label consumers want—along with greater process tolerance, shelf life and storage stability. The product line will be available worldwide.
Holton’s IP Summit Stabilizer boosts texture, flavor, shelf life in fillings, toppings
September 22, 2017
Holton Food Products’ IP Summit Stabilizer is a premium grade, hot process stabilizer formulated to support the appearance and eating quality of dessert fillings and toppings throughout shelf life.
Food fermentation companies align to enhance flavor, maintain quality of fresh prepared foods
August 23, 2017
Third Wave Bioactives™, a research company specializing in microbial technology, has formed a strategic alliance with Biorigin, an ingredient company specializing in yeast, yeast extracts and other fermentation derived ingredients that enhance the natural taste, mouthfeel and umami of many foods.
Arjuna will exhibit the new natural preservative alongside its portfolio of natural ingredients at the IFT Expo, in Las Vegas on June 26-28, booth #4873.
Kemin Industries studies proving effectiveness of antioxidants, plant extracts
May 17, 2017
Kemin Industries recently released results of several studies that prove the effectiveness of sophisticated antioxidants and plant extracts, which provide shelf stability solutions for fats and oils.
PLT Health Solutions’ rosemary extract solutions—either standardized carnosic acid or rosmarinic acid—can effectively replace synthetic antioxidants
May 15, 2017
Peanut butter – like many foods that have a high level of fats in them – can be difficult to preserve and have a tendency to deteriorate, leading to texture and flavor issues and reducing effective shelf life.