Articles Tagged with ''food science''

Plant-based omega-3 pioneers Qualitas Health, Ltd., (doing business as “iwi”) is now partnering with Spain’s Grupo Indukern, Barcelona, and Sweden’s Gullspång Re:food VC, Stockholm. Officials say these strategic partnerships help Qualitas Health accelerate company growth through development of innovative, algae-centered products and increase its footprint in the plant-based products market.

Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, recently announced the addition of two new members to the technical team for Kemin Food Technologies - Americas. Daiki Murayama has joined the business unit as associate Scientist, and Michael Cropp has joined as technical services associate.

The new hires bring decades of food industry experience to help lead the company’s efforts to grow the iconic Sara Lee®, Van’s®, Chef Pierre® and Bistro Collection® brands following the purchase from Tyson earlier this year.

Dr. Lopez and the Scientific Advisory’s thought leadership will augment Nellson’s technical expertise in product development and formulation, and will expand the company’s clinical R&D database on established and emerging ingredients in the dietary supplement and functional food industries. 

Consumers want better-for-you beverages with natural sweeteners and functional ingredients that come with flavor challenges, but they don’t want to compromise on taste. NonSense™ has already generated significant buzz with product developers who rely on it to mask off-notes like bitterness, astringencies and rancidity that are common with these types of ingredients.

An accomplished food and grain science expert, Dr. Cai joined MGP in the role of applications scientist in 2013.  He previously had served as a post-doctoral research associate in cereal chemistry at Washington State University in Pullman, Wash. 

These ingredients help manufacturers address consumer demands for natural, non-GMO, clean label and sustainable. Likewise, Biorigin ingredients address market trends regarding sodium and sugar reduction, taste and even umami enhancement.

DowDuPont Specialty Products Division has named three outstanding scientists as 2017 Pedersen Award Medalists:  Paul J. Fagan, Arthur C. Ouwehand and David J. Rodini. The award is named in honor of DuPont’s Nobel Laureate, Charles J. Pedersen, and recognizes individuals who have made outstanding technical contributions that have delivered significant value to customers.

Arjuna will exhibit the new natural preservative alongside its portfolio of natural ingredients at the IFT Expo, in Las Vegas on June 26-28, booth #4873.

Increasing consumer concern over sustainability and the global food chain, alongside the rise of veganism, plant power and clean eating trends, has facilitated diverse new product innovation in the global meat substitutes market, according to Innova Market Insights.