Articles Tagged with ''food processing''

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Cargill Invests in Food Innovation Centers

Investment in food, nutrition and food safety could help customers anticipate market forces and shifting consumer values
December 20, 2016
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Two new centers join regional food research and innovation centers in Campinas, Brazil; Vilvoorde, Belgium; Beijing, China; and Wichita, Kan.
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Grain Processing: Better For You Products

Grain Processing’s maltodextrins, specialty starches create better-for-you snacks, functional beverages and more
October 10, 2016
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GPC used SupplySide West to showcase samples and information about its premium maltodextrins and specialty starches.
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Advanced Food Systems: Ground Beef Extender

AFS’ new SRM GB-16 marinade is the solution for beef processors looking to reduce costs and/or extend ground beef
September 20, 2016
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Advanced Food Systems (AFS) has an effective answer which will improve the quality of any product and raise the bottom line.
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Food Industry News

Sabra Awarded LEED Gold New Construction Certification

The latest expansion, designed and built by The Dennis Group, uses 44% less energy and 45% less water than a typical food processing facility
September 2, 2016
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More than 20% of the construction materials were sourced from recycled content, and only low and no-VOC paints and coatings were used to ensure healthy indoor air quality.
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Process Expo Launches New Website

New Process Expo website offering resources for food and beverage processors
August 24, 2016
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This premiere trade show, produced by The Food Processing Suppliers Association (FPSA), will bring together 15,000 industry professionals to see thousands of products and services from 600 exhibiting companies, occupying over 230,000 square feet of exhibit space all under one roof.
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Fresh foods

Formulating Freshness in Foods

To many consumers, freshness is the ultimate in quality, but what exactly does 
“fresh” mean?
Anne-Marie Ramo
July 13, 2016
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For food developers, the challenge is to meet this demand for foods that look, smell, and taste fresh—that hold onto their perfect texture—yet maintain extended shelf life and meet consumer demand for being “quick and easy.”


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New Products Conference 2016

2016 New Products Conference: Ripe for Disruption

New Products Conference recast to help innovators find future vision, consumer insights and better ways to ideate and develop new products
July 11, 2016
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When it came to planning the 34th annual New Products Conference, Prepared Foods’ editorial and planning teams went back to the drawing board to recast the entire event.


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Native Starch Trends

There’s growing use of native starches from grains, nuts, seeds, roots, and other plants
Marc Green
July 6, 2016
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Once valued for their thickening and textural properties, these starches— starches that have not been treated to change their inherent properties—were pushed aside by the modified starches that better withstand the rigors of modern food-processing techniques, including freeze/thaw, shear, pressure, heat, refrigeration, and other assaults, allowing them to extend product shelflife.
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