Articles Tagged with ''food product development''

A savvy food product developer knows that the source (or sources) of heat is only one part of the equation. There also needs to be the right complement of flavors.

Consider the case of breads made from yeast-leavened doughs. A common complaint among bakers is that tackiness in such doughs hinders production—slowing the mix, necessitating frequent starts and stops—and generally makes the dough harder to handle.

Callisons House of Flavor is an open concept workspace designed to give customers a seat at the table. With an in-house kitchen and laboratory, partners are able to taste test flavors in real time.

People still rely on the primal instinct of aroma to gauge food safety and quality. It's estimated that some 80% of flavor involves the sense of smell.

People typically associate fiber with "traditional" applications such as bread, nutrition bars or functional beverages. Yet most would be surprised to know that their favorite candies, ice cream, chocolates and other sweets also can be formulated with fiber for an extra nutritional boost.

At this year’s IFT Food Expo in New Orleans, Hydrosol, one of the world’s leading suppliers of stabilizing and texturing systems, is presenting the latest generation of functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream. 

Ardent Mills served up a variety of brick-oven style pizzas featuring ancient and heirloom grains and individually quick-frozen (IQF) grains at the Pizza Expo, now in its 35th consecutive year of operation at the Las Vegas Convention Center.

To help emerging consumer brands reach new customers and grow their business, the new platform will leverage Kroger’s merchandising capabilities and predictive analytics along with Lindsay Goldberg’s deep consumer expertise and nearly 20-year track record of investing in and supporting family-owned and founder-led companies.

This is an exciting time for innovation—and for diners! In particular, it's an exciting time for almonds, which are appearing in various forms and performing many value-added functions on restaurant menus.

MANE’s booth even featured a real chili field and visitors learned about MANE’s approach to better raw material control through vertical integration. Attendees learned how raw materials can be improved when turned into different types of flavoring products.