Articles Tagged with ''food product development''

Adding fruit to formulations has become not only easier, but more exciting with the continuously expanding variety of fruits to choose from and the near disappearance of seasonality. When it comes to product formulation, developers can choose from a multitude of fruit-derived ingredients and types, including whole or prepped; fresh or frozen; freeze-dried, dehydrated, or puréed; and concentrates, juices, or powders.

Prepared Foods talks Asian flavor and food trends with Andrew Hunter, corporate executive chef for Kikkoman Sales USA, Inc. Chef Hunter also is head of culinary R&D for Wolfgang Puck Worldwide and executive chef for Niman Ranch.

Tate & Lyle, a global provider of food and beverage solutions and ingredients, introduced the “Collaborate at Home Kitchen”, a digital engagement hub where food and beverage manufacturers can explore trends, science and solutions that power modern consumer choices. The hub also provides users with access to Tate & Lyle’s experts, as well as additional resources to help them find solutions to their formulation challenges.

A recent study compared the bioavailability of a newly developed source of calcium, Omyaforte™ 100 from mineral producer Omya, with other frequently used calcium salts.  The results prove that Omyaforte™ not only contains a high percentage of elemental calcium, but is also extremely bioavailable, making it an excellent and reliable source of calcium.

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.

Firmenich, the largest privately owned company in the fragrance and taste industry, is unveiling its newly designed West Coast Innovation Center in Anaheim, Calif., the long standing home of its 7.5 acre Durarome® production site and West Coast commercial business.

Sauces, dressings, and condiments, such as mayonnaise, benefit in obvious ways from the emulsifying properties of the egg yolk. While it is easy to observe the importance of a stable emulsion in mayonnaise or a dressing where one can witness the battle between immiscible liquids (typically water and fat) as they strive to separate from each other, emulsifiers play an important although less obvious role in other formulations. 

Although there may be a pandemic-related slowdown, there’s no stopping new product development. To better help readers with corporate innovation strategy, Prepared Foods turned to leaders at the Eureka! Ranch and the Innovation Engineering Institute, Cincinnati. Founded in 1986, Eureka! Ranch has become a global think tank and innovation training company. 

Givaudan Taste & Wellbeing, Cincinnati, has partnered with leading market intelligence firm Bellomy to launch FlavorFinders™, a unique research-backed, patent pending segmentation tool that will evolve the way flavor strategy is built, for the North America Market.