Ingredion clean taste pulses win IFT17 Food Expo Innovation Award
August 16, 2017
Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, in partnership with AGT Foods, received an IFT17 Food Expo Innovation Award for their clean taste pulse ingredients at this year’s Institute of Food Technologists (IFT) Awards Celebration in Las Vegas.
New study co-founded by INC reveals nut consumption is associated with reduced weight gain
August 1, 2017
Nuts are energy-dense foods; they can provide 160-200kcal per serving (30g-a handful), so the concern that high nut consumption may lead to weight gain persists.
Passionfruit offers great taste, nutritional value
July 28, 2017
What’s your passion? Sports? Yoga? Fruit? iTi Tropicals food researchers are passionate about living well and experiencing all life has to offer; especially tropical fruits from around the world! Since 1988, iTi, Lawrenceville, N.J., has imported the highest quality tropical and exotic fruit purees and concentrates in the world.
Royal Hawaiian Orchards gains FDA approval of claim that consuming macadamia nuts can help reduce the risk of coronary heart disease under certain circumstances
July 25, 2017
The milestone decision follows nearly two years of FDA review, and marks a significant evolution in the recognition of macadamia nuts as a potentially healthful food, which will positively benefit the entire macadamia nut industry.
These offerings add to CIFI’s portfolio of sweet potato-based ingredients that serve as nutritious additions or replacements in a variety of food and beverage applications.
ADM using IFT to highlight purposeful ingredients, value-added services
June 14, 2017
Customers can learn more about ADM’s purposeful ingredients and value-added services at the 2017 Institute of Food Technologists (IFT) Expo June 25-28 in Las Vegas, at the Sands Expo Convention Center.
Welch’s FruitWorx pieces bring the great flavor and nutritious goodness of grapes to prepared food formulations
May 15, 2017
There’s no denying the appeal of fresh fruit, but for many formulations, using dried, dehydrated, or otherwise moisture-reduced fruits are the better solution—especially with fruits such as grapes that have a high juice level. Still, for the fruit to retain the flavor, color, and health components of fresh, the water extraction must be done right.
Processors are turning to a number of newly available and adaptable fruit choices. While standards such as apples, blueberries, pears, and mangoes are more popular than ever, the choices within these fruit types are expanding.