Articles Tagged with ''food product development''

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Tell Us More! Prepared Foods ‘Spirit of Innovation’ Awards

Prepared Foods exists to serve all members of the product development process
Bob Garrison, Chief Editor
Robert Garrison
March 22, 2019
There’s no better way to introduce Prepared Foods’ upcoming 17th annual Spirit of Innovation Awards. These distinctive awards recognize new foods and beverages in retail, foodservice and alternative channels—all those items introduced from January 2018 through March 2019.
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Multigrain Chilaquiles with IQF Red Quinoa and IQF Great Plains Quinoa
R&D ABSTRACTS

Showcasing: Authentic, Ethnic Ingredients

A look at products and services for food and beverage product developers
March 21, 2019
Last fall brought food editors to Raleigh, N.C., for the International Foodservice Editorial Council.
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CP Kelco: Powered by Nature

CP Kelco’s new global brand and website focuses on “Unlocking Nature-Powered Success”
March 19, 2019
The redesigned CP Kelco website provides updated content about the company’s products and applications, as well as information on the company’s global heritage and focus on sustainability.
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Korean Stir Fry

Flavor Boosters & Maskers

Taste modification, often necessary, is not always simple or straightforward
Kantha Shelke PhD, CFS
March 13, 2019
Modifying flavors, whether enhancing them without changing them or masking bitter or off notes from necessary ingredients, requires an in-depth understanding of ingredients and their components.
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BENEO Toffees Made with Palatinose

R&D Abstracts March 2019

A look at products and services for food product developers
March 11, 2019
BENEO used the ISM Sweets & Snacks trade fair in Cologne, Germany, to sample toffees with its functional carbohydrate, Palatinose. Palatinose replaces more than 30% of the high glycemic sugars contained in a standard toffee recipe, supporting a lower blood glucose response.
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Springboard Names Second Incubator Program Class

All Incubator teams fall within at least one of the Springboard committed growth pillars
March 7, 2019
Over the course of the next 16 weeks, the selected startups will participate in a dynamic program composed of learning, funding, infrastructure access, and mentorship in Chicago.
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Persea Naturals: Natural Color

Persea Naturals introduces AvoColor as all-natural, stable and versatile color across orange, red and yellow hues
March 4, 2019
Developed by Penn State Professor of Food Science, Greg Ziegler, Ph.D. and Associate Professor of Food Science Joshua Lambert, in 2016, AvoColor addresses the consumer desire for food colorants created from natural materials.  
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ISC Gums: Gum Solutions

ISC Gums’ new Synergy 11 blend provides functional benefits everywhere from sauces, soups and dressings to bakery foods
March 4, 2019

In baked goods, it improves texture and dough characteristics, improves cell structure in the final product, retains moisture and therefore extends shelf life. It provides excellent functionality in gluten free applications. 


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AAK: Filling Fat Solutions

AAK offers filling fat solutions to create chocolate with healthier profile
March 4, 2019
These filling fat solutions solve a number of the challenges that today’s chocolate and confectionery manufacturers face. 
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