Articles Tagged with ''food science''

The SansTrans™ Roll-Rite Puff shortening, specifically designed for Puff Pastry applications, gives industry-leading lift and flaky texture to the end product, which equates to maximum creativity in end-product design.  

Collagen proteins—gelatin, cold water-soluble gelatin and collagen peptides—are building blocks for innovative products.

Fuchs North Americaintroduces the “Celebrate Southeast Asia Collection,” a new line of distinctive seasonings, bases and flavors. The collection’s four unique and authentic items offer exciting and delectable takes on popular Southeast Asian dishes and flavors.

Nexira is enriching its expertise in natural phyto ingredients by launching the first ingredient combining two Sage species.

BENEO’s new Remypure is the first high performance rice starch that qualifies for natural and clean label status worldwide.

Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.

Texas Woman's University culinology student Michelle Tribble placed third during the Spring 2015 season of the popular television chef competition Hell's Kitchen, which airs on the Fox network. Photo by Michael Modecki.