Articles Tagged with ''food product development''

Naturally red and purple carrots have extended the root's use as a colorant source beyond traditional orange and yellow

Natural Food Colors in Product Development

Where food colorants are concerned, there are unstoppable changes afoot in the industry
Winston Boyd PhD
June 17, 2016

The “natural colors only” movement resulted in sweeping reductions in the use of synthetic colorants and, understandably, a concurrent rise in interest in naturally derived food colorants.


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Nut prices have fluctuated over the years

Food Allergies: Formulation Challenges

Formulations for those affected with food allergies is a growing concern for all aspects of the food/beverage industry. Prepared Foods’ R&D Seminar speakers discussed two of the biggest challenges: formulating nut-free foods and formulating for gluten-free
June 17, 2016

Nuts are an important source of nutrients for both humans and wildlife.


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Product developers are working towards formulating healthy processed foods

Making Processed Foods Healthier

On a daily basis, product developers tackle the mission to make processed foods healthier
Lynne Foster is the R&D Chef and applications manager for Vegetable Juices Inc.
Lynne Foster
June 15, 2016

Clean label, multifunctional, intuitive health, and stealth health are some of the many hot concepts today’s research chefs and product developers are focusing on.


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FoodInnovationChallenge_900

2016 Food Innovation Challenge Finalists

The semi-finalists were matched up with food industry mentors to help guide them through the remainder of the competition
June 15, 2016
The Food Innovation Challenge announced the ten semi-finalists for the 2016 competition at a welcome reception at Millikin University in Decatur, Ill. The semi-finalists were also matched up with food industry mentors to help guide them through the remainder of the competition.
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Pure, Authentic Fruit

Mintel recently reported a 202% rise in foods and beverages wearing the more general “superfood” moniker in the five years ending in 2015
David Feder
David Feder , RDN
June 14, 2016
A formulator could almost bet on success of a product with any colorful and exotic fruit – especially the red, blue, and purple ones – that came loaded with powerful phytochemicals and nutrients like antioxidants, polyphenols, and anthocyanins.
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Avocado Oil

Oil Technology in Food Product Development

Demonization of oils and fats has retreated, but lipid technology is still going strong
Judi Adams MS, RDN
May 11, 2016

The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.


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