Articles Tagged with ''food product development''

Chef Christian "Kit" Kiefer, a chef and certified culinary educator and former restaurant owner, who created many popular menu items for restaurant chains and Fortune 500 companies, has been hired by St. Louis-based Kent Precision Foods Group as Corporate Culinary Chef of the Research & Development Department.

The McIlhenny Company is proud to introduce TABASCO® brand Chipotle Spray Dry Flavoring, a full-bodied flavor enhancer that delivers the popular, smoky taste of TABASCO® brand Chipotle Pepper Sauce in a convenient dry format. 

The goal is to educate and communicate new technologies and flavor concepts so Bell’s customers can be successful in delivering market-leading products.

Fajita is one of the more commonly known and prepared dishes—thanks to its delicious flavor and convenience. In its early days, fajita was originally made from grilled, sliced beef skirt steaks.

In applications ranging from bakery, confectionery, dairy, beverages and meats, the Corbion ingredient solutions featured at IFT17 make it easier for manufacturers to consistently deliver  product experience customers expect every time.

Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.

DuPont Nutrition & Health (DuPont) announced says a study published in Beneficial Microbes—and sponsored by DuPont and the University of Virginia—demonstrated the role of probiotic supplementation to maintain healthy respiratory immune function. 

Kemin Industries supplement ingredient Neumentix™ Phenolic Complex K110-42 has received self-affirmed GRAS (Generally Recognized as Safe) status after an intensive review of safety by an independent panel of scientific experts. The water-extracted spearmint can now be used in a variety of functional food and beverage applications.

This gives food manufacturers an opportunity to capitalize on flavors that consumers crave: spicy and bold chili-based sauces, lively pickled escabeches, and infinitely varied dips and salsas.

Providing unequalled capabilities, these fillers sterilize bottles and caps and fill sterile product in a sterile atmosphere on a continuous basis—just like in production.