Nowhere is the technological culinary revolution more evident than in methods such as sous-vide and High Pressure Processing (HPP)—sometimes referred to as High Pressure Pasteurization.
A new product development director’s perspective on fresh food formulation, shelf life and food safety
November 14, 2016
Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.
Ingredion offers new functional native starches to add cold shelf life stability with a clean label
May 9, 2016
Ingredion Incorporated’s new functional clean label starches NOVATION PRIMA® 340 and 350 provide extended cold shelf life stability in refrigerated, frozen and instant foods.
Jungbunzlauer ingredients help meat and poultry processors add value
February 3, 2016
Jungbunzlauer used the recent IPPE Show in Atlanta to showcase key solutions from breeding to processing. When it comes to food formulating, here are several technologies discussed.
New ingredient extends shelf life, appeal for donuts, sweet goods
November 24, 2014
When consumers pick up packaged donuts, they look at the expiration date. It’s a key factor in the purchase decision. According to Corbion Caravan research, an overwhelming 90% of consumers rate the expiration date as extremely/very important.
Earlier this week, I was sowing my fall garden when the eyes and nose of my childhood friend and current neighbor Sherwood Day appeared over the fence.