Articles Tagged with ''food product development''

PRODRY® NGMOP products are the latest additions in the PRODRY® range, which is the result of decades of experience in taste ingredient development and production. All PRODRY® free-flowing powders have been specifically formulated to help bring together even the most difficult ingredients and are carefully calibrated to retain their intense aroma components for maximum flavor and exceptional taste.

Bell Flavors & Fragrances showcased innovative flavors during the Research Chefs Association (RCA) Expo in Savannah, Ga., March 26th through March 28th. The RCA Expo displays some of the most cutting-edge and inventive flavor products and is host to an excellent source of networking professionals within the flavor and culinary industry, including culinary chefs, R&D specialists, and professionals across different industries.

These key additions demonstrate Zoom's commitment to culinary innovation using DriZoom powder flavors.

Combining in-depth vanilla sourcing experience and proprietary taste technology has uniquely positioned McCormick Flavor Solutions to consistently provide its customers with premium vanilla extract and innovative vanilla flavor solutions that solve these challenges. 

The study results showed that each low glycemic modulated meal was able to move the participants’ substrate oxidation—the process of generating energy within the cells from food consumed—from carbohydrate oxidation to fat oxidation, thus promoting fat burning and subsequently, over time, weight management.  

Salt of the Earth conducted a number of successful trials on several sauces with high sugar and salt content. In a standard ketchup recipe, Mediterranean Umami was able to reduce sodium by 30%, and sugar by 25% while maintaining an identical organoleptic profile.

Chicago-based chef, writer and undisputed, “Breakfast Queen,” Ina Pinkney is the first of IBT’s trend-setting chefs. She dishes on the bowl trend and its limitless opportunities, specifically breakfast bowls and what gives them their menu appeal. In a guest vlog Chef Ina draws on her years of experience focusing on the breakfast daypart, sharing her views about the breakfast bowl phenomenon: “Breakfast bowls allow you to choose to eat a meal in layers or mixed all together. Fill it with flavor and texture and you’ve got an exciting array of concepts that will bring consumers back time and again.”

The most common functions included immune support, increased energy, enhanced beauty, detox and improved cognition. Examples include a range of wellness shots by brands like Vive, Nootra and Brain Juice, and functional product lines by brands like Coffee Blenders, Tea Riot, and Beauty and Go. 

This is the seventh study of the company’s primary market research program. The Sweet Baked Goods study was fielded in August 2017 with 1,000 US respondents, ages 18-70+; half were female and the other half were male.

The blog will call upon the expertise of GELITA’s internal team members as well as outside key opinion leaders and influencers from around the world. This blog is just one part of GELITA’s comprehensive social media initiative designed to promote #AmazingGelatine and #AmazingCollagen.