Articles Tagged with ''food product development''

The importance of indulgent flavors and texture formats for chocolate confectionery continue to drive interest, and California almonds have the unique ability to enhance the flavor, texture and health factors of chocolate products. 

"High-quality wheat flour is the foundation for strong, flavorful pizza dough, and additional grains can do so much more for pizzerias," says Chef Jason Gronlund, technical sales manager Foodservice, Ardent Mills. "Ancient and heirloom flours and unmilled grains can differentiate crusts, add texture to salads and inspire innovative ideas across pizzeria menus."

The pendulum has swung the other way, and fats and oils are not only no longer under a hot light, they're in the limelight.

Prepared Foods talks with Sharone Hakman, a former corporate financial planner turned chef who initially specialized in barbecue sauces.

That’s why Watson has just published a Quick Reference Guide on Nutrition. Organized in easy-to-use format, it promises to be valuable to many food industry professionals. This consolidated, single guide offers the latest key facts on nutrients, carbohydrates, proteins, fats, labeling requirements, and dietary guidelines for Americans.   

Looking to reduce or eliminate sugar in a new food or beverage product? Today’s food scientists have many sweetener options from which to choose. Ben Fleischer, CEO and founder of Pyure® Brands LLC, Naples, Fla., explains why Pyure stevia products represent an optimal choice for sugar-reduction endeavors.

To ensure the highest degree of success, Corbion's application team and technical service group work directly with bakery manufacturers to identify and implement the clean-label formulas based on each customer's specific application needs. Corbion's concentrated bases are easily customized to create differentiated offerings that deliver on the varieties of sweet baked goods consumers want to explore; their versatility even facilitates crossover into loaf cakes, muffins or cake-textured cookies.   

Seeds and grains may be small in size—but they drive some large food and beverage trends. That's all because consumers are increasingly aware of the nutritional properties of seeds and grains (and, in particular, ancient grains).