Items Tagged with 'food formulation'

ARTICLES

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NielsenIQ BASES introduces BASES Creative Product Artificial Intelligence

New artificial intelligence platform offers product developers a new way to test, screen and optimize product formulations
October 5, 2022

BASES Creative Product AI was built using over 100 models and algorithms, creating an artificial intelligence engine that can predict performance and identify new ways to optimize products. The AI is a significant step forward in the next generation of tools enabling clients to develop new food and beverage products.


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Q&A with Chef Emily Munday, CuliNex LLC

A research chef’s perspective on spice and seasoning trends
March 3, 2017
Prepared Foods talks spice and seasoning formulation trends with Emily Munday, director of operations for CuliNex LLC, a Seattle culinary consulting and product development firm
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Gluten-free Meal

Imitating with Allergen-Free Formulations

Prepared Foods’ R&D Application Seminars speakers discuss the challenges and opportunities in formulating for the gluten free- and vegetarian-inclined diets
February 16, 2017

Cellulose is sourced from wood and modified to render the water-soluble derivatives, methylcellulose (MC), hydroxypropyl methycellulose (HPMC) and hydroxypropyl cellulose (HPC).


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Milk and Milk Products

Working with Dairy

The diversity of milk, milk products, and cheese ingredients is vast
Greg Miller, PhD, MAC
Greg Miller PhD
Erin Coffield, RDN
Erin Coffield RDN
January 16, 2017

The diversity of dairy products—from nutrition and taste, to functionality and texture, to their stand-alone attraction for consumers—continues to be discovered.


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Nut prices have fluctuated over the years

Food Allergies: Formulation Challenges

Formulations for those affected with food allergies is a growing concern for all aspects of the food/beverage industry. Prepared Foods’ R&D Seminar speakers discussed two of the biggest challenges: formulating nut-free foods and formulating for gluten-free
June 17, 2016

Nuts are an important source of nutrients for both humans and wildlife.


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Extend Bakery Shelf Life

BENEO’s functional carbohydrate extends shelf life and quality of glazed and iced bakery products
November 10, 2014
The technical experts at BENEO, a leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf life and quality of glazed and iced, freshly and frozen packed donuts.
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Sweet Potato Ingredients

Van Drunen Farms’ new Drum-dried Sweet Potato ingredients are versatile for a range of new on-trend food formulations
November 3, 2014
Not long ago, the sweet potato was considered a seasonal, fall food that was mainly eaten at Thanksgiving. Today, this popular ingredient shows up year-round on grocery store shelves and restaurant menus.
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Chili Pepper Flavors

Bell Flavors and Fragrances can spice up any taste profile with its new pepper flavors, which range from sweet to fiery-hot
November 3, 2014
Bell Flavors and Fragrances can spice up any taste profile with its new pepper flavors, which range from sweet to fiery-hot.
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Pea Protein for Bakery Foods

A&B Ingredients’ new PisaneR B9 is a pea protein isolate for high protein baked goods, including protein bars, granola bars, bread products and extruded crisps
November 3, 2014
A&B Ingredients used SupplySide West to introduce PisaneR B9, a pea protein isolate for high protein baked goods, including protein bars, granola bars, bread products and extruded crisps.
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