Field Technical Editor
Elizabeth Mannie is the Field Technical Editor responsible for R&D Application stories and occasional features. She is the Nutrition Labeling Scientist for Land O'Lake, Inc./retch Laboraties. She has experience as a Food Chemist at International Multifoods and held a variety of culinary positions. She holds an M.S. in Food Science from the University of Minnesota and a B.A. in Food & Nutrition from Augsburg College/College of Saint Catherine.
IQF products, such as shrimp, chicken, fish fillets, vegetables, pork, beef and more, can often benefit from the addition of a glaze or coating. The application of a glaze or coating can assist in adding flavor, extending shelflife, adding visual appeal, cost-efficiency and convenience.
While new and unique bakery products are always popping up, old classics, like cupcakes and pies, are still trendy. However, the new twist for manufacturers is to provide even healthier baked goods, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium.
Adding fruits, such as cranberries, raisins and berries, as well as vegetables, to food and beverage products contributes toward optimal sensory appeal.
Some ingredients used in making savory flavors include fruits and vegetables, peppers, onions, garlic, tomatoes, miso and umami; savory notes are also being incorporated into beverages and desserts.
From subtle dairy notes to exotic, powerful flavorings and textures added by ethnic cheeses, a multitude of processed food applications can benefit from the addition of these dairy-based ingredients.
With so many cheeses available today, there are several categories by which they can be referenced. Milk type, country of origin, region, handling, aging and texture are some of the various classification strategies that have been used.
Attendees of Prepared Foods 2009 R&D Applications Seminars-East heard information on ingredients, such as lycopene, pomegranate extract, collagen, lutein, beta-carotene and polyphenols, which help protect skin from sun damage, water loss, oxidative stress and other damaging environmental factors.
Interest in natural colorants is increasing, even though challenges exist. For one, natural colorings do not provide the same range of hues as are available with certified coloring. For example,
Consumption of dietary fiber may assist in reduced risk of certain cancers, particularly of the digestive tract, as well as reduced risk of diabetes, heart disease and obesity.
