Articles Tagged with ''food product development''

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IOI Loders: Puff Pastry Shortening

IOI Loders’ new SansTrans Roll-Rite Puff provides lift, flaky texture to puff pastries
May 22, 2017
The SansTrans™ Roll-Rite Puff shortening, specifically designed for Puff Pastry applications, gives industry-leading lift and flaky texture to the end product, which equates to maximum creativity in end-product design.  
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ISC Gums: Non-GMO Project Verified

ISC Gums’ entire gum acacia product portfolio is Non-GMO Project Verified
May 22, 2017
ISC Gums, a leading manufacturer of Gum Acacia, is proud to announce that its entire product range meets the Non-GMO Project Standard, North America’s most trusted and recognized seal in non-GMO Products. 
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Kemin: Extend Shelf Life—Naturally

Kemin Industries studies proving effectiveness of antioxidants, plant extracts
May 17, 2017
Kemin Industries recently released results of several studies that prove the effectiveness of sophisticated antioxidants and plant extracts, which provide shelf stability solutions for fats and oils. 
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BI Nutraceuticals: Sweet Potato Powder

BI Nutraceuticals’ Sweet Potato Powder delivers fiber, nutrients
May 17, 2017
The favorable taste profile, versatile application form and clean label classification make the powder the ultimate consumer-friendly ingredient.
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Bread and Pâté

Food R&D: Key Building Blocks

Prepared Foods’ R&D Application Seminar speakers showcase the functional basics and benefits of collagen proteins, enzymes, fibers, and more
May 15, 2017

Collagen proteins—gelatin, cold water-soluble gelatin and collagen peptides—are building blocks for innovative products.


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Cronuts

Rediscovering Fats & Oils

Fats and oils, once shunned, are now prized for function, nutrition, and flavor
Kantha Shelke PhD, CFS
May 15, 2017

The acceleration of successful launches of healthy products is driving a demand for healthier fats and oils. Specialty oils and fats are an important beneficiary of this growing trend.


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Welch’s: Healthy, Fruity Appeal

Welch’s FruitWorx pieces bring the great flavor and nutritious goodness of grapes to prepared food formulations
May 15, 2017
There’s no denying the appeal of fresh fruit, but for many formulations, using dried, dehydrated, or otherwise moisture-reduced fruits are the better solution—especially with fruits such as grapes that have a high juice level. Still, for the fruit to retain the flavor, color, and health components of fresh, the water extraction must be done right. 
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PLT Health Solutions: Natural Solution

PLT Health Solutions’ rosemary extract solutions—either standardized carnosic acid or rosmarinic acid—can effectively replace synthetic antioxidants
May 15, 2017
Peanut butter – like many foods that have a high level of fats in them – can be difficult to preserve and have a tendency to deteriorate, leading to texture and flavor issues and reducing effective shelf life.
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Fruit and fruit-based beverage formulations

Fruit in Formulations

Developers are working creatively to get more and different fruits into products
Anibal Concha-Meyer, PhD, fruit and vegetable product development scientist
Anibal Concha-Meyer Ph.D.
May 11, 2017

Processors are turning to a number of newly available and adaptable fruit choices. While standards such as apples, blueberries, pears, and mangoes are more popular than ever, the choices within these fruit types are expanding.


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