Articles Tagged with ''food processing''

Cargill has introduced the lowest saturated fat, high oleic canola oil available to commercial food customers worldwide. The oil is made from a canola hybrid that contains 4.5% or less saturated fat while maintaining high fry and shelf life performance, freshness and taste. It reduces saturated fat content 35% from previous canola oil generations.

For many years, pectin has been widely used as a stabilizing, texturizing and gelling agent in a variety of foods. Historically, it often was a staple in “Grandma’s pantry” to preserve homemade fruit jams and jellies. More recently, pectin has become increasingly popular in formulating various beverages, such as acidified protein drinks and fruit flavored drinks. 

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, introduced “Ingredion for Emerging Business,” a new US initiative to help emerging food and beverage companies grow efficiently with customer-centric, innovative ingredient solutions, product development expertise, market insights and a new e-commerce platform.

Prepared Foods talks with JBT/ Avure Technologies Vice President and General Manager Jeff Williams about high pressure processing (HPP) technology, new product development and a newly formed “Cold Pressure Council.” 

Red’s expects the new facility to create more than 40 new jobs in the Sioux City, SD, area.

The ready to serve rice plant, constructed in 2011, was integrated into Riviana's state-of-the-art processing and packaging plant in Memphis, Tenn., a 400,000-square-foot facility which began operation in 2010.

Popularity of the products made at the facility, especially baked or cooked egg entrees and patties, necessitated the expansion to meet foodservice and food ingredient customers' needs and satisfy consumer demand.