Articles Tagged with ''food product development''

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Kemin: Keep Fresh Color

Kemin video helps poultry processors preserve fresh color in prepared meats
April 19, 2017
Kemin Industries’ Food Technologies division has released “Color Challenge,” a new video demonstrating how meat and poultry processors can better retain fresh color in meat products with the addition of Kemin color protection solutions.
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Challenges and benefits when formulating with clean labels

Considering Clean Label

Prepared Foods’ R&D Seminars speakers discussed the many challenges and benefits when formulating with clean labels
April 14, 2017

To consumers, clean labels mean “healthy.” Health and wellness has moved from being nutrition-driven (fat and sugar) to ingredient-driven and nothing artificial.


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Salts, herbs and spices

Salt and Spice

Salts, herbs, and spices are at the forefront of a culinary movement of change
Didi Davis
April 12, 2017

While some product flavorings are developed to satisfy the need for new and exciting options, many formulations are modernized in order to “keep up with the times.” To accomplish this, research chefs are experimenting with an expanding array of spices and seasonings.


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MGP: Versatile Starches

MGP’s specialty wheat starches provide multiple options and benefits
April 7, 2017
Developed and produced for a wide range of food applications, MGP’s specialty wheat starches provide multiple options and benefits to customers based on desired end product results. 
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Kerry: Plant Protein Solution

Kerry’s new ProDiem is a plant-based protein solution optimized for nutrition, texture and taste
April 7, 2017
As the protein market continues to grow, so does consumer interest in plant-based protein options. For example, the global plant protein market is projected to reach a value of more than $10 billion by 2020.
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DSM Opens New Biotechnology Center

The completion of the new biotechnology center is part of a €100 million investment program by DSM to scale up R&D in the Netherlands
April 6, 2017
The center, which offers the broadest range of biotechnology specializations under one DSM roof, clusters innovation, housing over 400 research and developments experts and builds on a solid history of nearly 150 years of fermentation and biotechnology innovation in Delft, the Netherlands.
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What Crystal Ball?

Unlock opportunity. Unleash creativity. Transform industry.
David Feder
David Feder , RDN
March 31, 2017
Having spent years as a professional chef, I stay in touch with dozens of restaurant chefs and research chefs, old friends and new acquaintances, located worldwide.
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Cargill: Non-GMO Sourcing

Cargill strengthens North American non-GMO offering with Identity Preservation process, more Non-GMO Project Verified ingredients
March 31, 2017
Furthering its commitment to help food and beverage customers address growing consumer demand for non-GMO product offerings, Cargill has announced an identity preservation process and several additional Non-GMO Project Verified food ingredients.
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Edlong: Taste, Technology

Edlong defines its strengths with new tagline: “The Scientific Art of Authentic Taste™”
March 31, 2017
Edlong Dairy Technologies has new new tagline, The Scientific Art of Authentic Taste™, to define its broad capabilities at blending flavor science and culinary artistry to create authentic taste in food and beverages. 
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IOI Loders Croklaan: Growing Capacity

IOI Loders Croklaan expanding its Rexdale, Ontario, facility
March 31, 2017
IOI Loders Croklaan, a market leader in the development and manufacture of specialty fats and oils for the bakery, confectionery, dairy and foodservice segments, is expanding its production facility in Rexdale, Ontario, Canada.  
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