Prepared Foods’ annual R&D Seminars give attendees three dimensions in food and beverage trends, topics and technologies.
July 14, 2015
Let’s face it: movie theater 3D glasses aren’t fashionable eyewear. Nevertheless, a 3D motion picture experience would be disappointingly flat without them.
The International Wheat Genome Sequencing Consortium published a draft sequence of the bread wheat genome.
July 21, 2014
The International Wheat Genome Sequencing Consortium (IWGSC), Bethesda, Md., published a draft sequence of the bread wheat genome in the international journal, Science.
Kikkoman Natural Flavor Enhancer lets manufacturers reduce sodium by 30%to 50% and keep a clean label
April 23, 2014
Among other properties, they researched NFE’s ability to function as a salt reducer and natural flavor enhancer; as a preservative and anti-spoilage agent; and as a booster of organoleptic attributes of processed animal protein products, such as deli meats and frankfurters.
NSF-GFTC and the Institute of Food Technologists have partnered to provide IFT’s Certified Food Scientist (CFS) preparatory course to food professionals throughout Canada.
February 27, 2014
The first courses for Canadian students will be offered on Wednesday, April 2, and Thursday, April 3, in Guelph, Ontario.
Hormel Foods announced the upcoming retirement of Dr. Phillip L. Minerich, vice president of research and development, effective December 31.
September 25, 2013
Dr. Kevin L. Myers, director of product and process development, research and development, will be promoted to vice president of research and development, effective October 28, 2013.