Articles Tagged with ''food product development''

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Bay State Milling: Wheat Flour, Fiber Benefits

Bay State Milling’s new HealthSense™ high fiber wheat flour is derived from high amylose wheat
June 19, 2017
Bay State Milling Company, IFT Expo Booth #4070, introduces HealthSense™, a high fiber wheat flour derived from high amylose wheat. HealthSense™ offers the combined benefits of customary wheat flour functionality, a highly desired macronutrient, and traceability to the farm in one ingredient.
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Man Holding A Jonny Pops Popsicle

Cold Food Flavors & Textures

New ingredients, strategies preserve cold food flavors, texture
Kantha Shelke PhD, CFS
June 14, 2017

Frozen foods have the advantage of increased shelflife and retention of flavor, plus today’s technology and ingredient solutions mean these products can also retain those freshly prepared characteristics that comfort food connoisseurs crave.


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ADM: Ingredient Solutions

ADM using IFT to highlight purposeful ingredients, value-added services
June 14, 2017
Customers can learn more about ADM’s purposeful ingredients and value-added services at the 2017 Institute of Food Technologists (IFT) Expo June 25-28 in Las Vegas, at the Sands Expo Convention Center.
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Nagase America: Clean Label Appeal

Food formulators can now label TREHA® trehalose as “natural flavor” in most flavor system applications
June 14, 2017
Food formulators can now label TREHA® trehalose as “natural flavor” in most flavor system applications, including beverages and gelato. In fact, many applications can use up to 5%.  
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Salt of the Earth Helps Meat Companies Reduce Sodium

Clean-label Mediterranean Umami solution for meat products
June 13, 2017
Salt of the Earth Ltd. has cracked the code on creating tasty meat products with less sodium. The company collaborated with leading meat companies to meet sodium-reduction regulations in several types of meat products. Mediterranean Umami, a clean-label ingredient, lowers sodium by 25%-33% or more in processed meats. 
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Chef Andrew Hunter

Q&A with Chef Andrew Hunter

A chef’s perspective on trending sauces, dressings and marinades
June 12, 2017

Prepared Foods talks sauces with Chef Andrew Hunter, who began his training at the Culinary Institute of America (CIA) and has worked in various industry segments including fine and casual dining, and corporate R&D.


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PROVA: Vanilla Solutions

PROVA Vanilla WONFs and Natural Type Flavors feature taste profiles that closely match vanilla extracts
June 12, 2017
When PROVA was founded in France in 1946, it brought an original extraction technology and soon became known as one of the world’s major vanilla pod processors.
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Comax Flavors: Coffee & Consumers

Coffee preferences research helps Comax Flavors aid customers, flavor development
June 12, 2017
Comax Flavors has embarked on a new food and beverage primary market research program to better understand consumers’ behavior, usage and attitudes towards a variety of food and beverage market segments. 
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TIC Gums: Guar—Guaranteed

TIC Gums introduces proprietary validated kill step and more with GuarNT® USA, alleviates FSMA Compliance concerns
June 7, 2017
TIC Gums has released U.S.-produced GuarNT® USA to its portfolio.  New GuarNT USA addresses two major FSMA (Food Safety Modernization Act) compliance hurdles associated with food safety: Foreign Supplier Verification Program and Preventive Controls.
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Palsgaard: Emulsifier Solutions

Emulsifier pioneer Palsgaard showing IFT visitors how whipping-active emulsifiers influence bakery product quality
June 7, 2017
Visitors to Palsgaard’s Booth #2450 will get the chance to perform a hands-on demonstration of the progress made since then—using a simple cake mix as an example.
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