Kraft Heinz Food Ingredients using IFT to showcase broad solutions portfolio
June 21, 2017
With the recent addition of Heinz® products to its portfolio of ingredient solutions, Kraft Food Ingredients has rebranded to become Kraft Heinz Ingredients. It signifies a new chapter for the company as it continues to lead the food ingredients industry to future innovations.
Glanbia Nutritionals using IFT to highlight new ingredients, concepts for bars, beverages, supplements and more
June 19, 2017
Glanbia Nutritionals, a leading global nutrition innovator and formulation specialist, will showcase five new ingredient advances at IFT17 Food Expo in Las Vegas, June 25-28, 2017. Glanbia Nutritionals experts will also be on stand to introduce the innovative, versatile ingredients and answer visitor questions.
Bay State Milling’s new HealthSense™ high fiber wheat flour is derived from high amylose wheat
June 19, 2017
Bay State Milling Company, IFT Expo Booth #4070, introduces HealthSense™, a high fiber wheat flour derived from high amylose wheat. HealthSense™ offers the combined benefits of customary wheat flour functionality, a highly desired macronutrient, and traceability to the farm in one ingredient.
Frozen foods have the advantage of increased shelflife and retention of flavor, plus today’s technology and ingredient solutions mean these products can also retain those freshly prepared characteristics that comfort food connoisseurs crave.
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.
Clean-label Mediterranean Umami solution for meat products
June 13, 2017
Salt of the Earth Ltd. has cracked the code on creating tasty meat products with less sodium. The company collaborated with leading meat companies to meet sodium-reduction regulations in several types of meat products. Mediterranean Umami, a clean-label ingredient, lowers sodium by 25%-33% or more in processed meats.
A chef’s perspective on trending sauces, dressings and marinades
June 12, 2017
Prepared Foods talks sauces with Chef Andrew Hunter, who began his training at the Culinary Institute of America (CIA) and has worked in various industry segments including fine and casual dining, and corporate R&D.
Check out the June 2017 issue of Prepared Foods, featuring our cover story on sauces, dressing and condiments. Other features include better-for-you textures, targeting the Millennial generation, and much more.