Articles Tagged with ''food formulation''

High Protein Snack Chips

Quest Nutrition says its new high-protein snack potato chip is actually good for consumers instead of being just "less bad."
July 28, 2014
Protein bar maker Quest Nutrition, Los Angeles says it has developed the first high-protein snack potato chip.
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Cheese Innovation Center

Thiel Cheese & Ingredients opens $12 million customer innovation center.
July 24, 2014
Irish Minister for Agriculture, Food & the Marine Simon Coveney officially opened a new $12 million facility at Thiel Cheese & Ingredients, Hilbert, Wis. (Thiel).
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New Product Trends

Cracking Up

July 23, 2014
The energy-boosting trend may have originated in the beverage arena, but recent introductions prove it certainly has spread its wings into other categories.
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Sauce Science

Food scientists, chefs blend common and commercial ingredients to create delicious, authentic sauces.
Ellen Hurwitz, Contributing Editor
July 23, 2014
Knowing which ingredients to reach for and how a product should be processed are the keys to a successful product launch
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Flour Miller Expands QA, R&D: Adds CFO

Bay State Milling expands research, quality facilities; hires Peter Banat as CFO.
July 21, 2014
Bay State Milling, Quincy, Mass., said it has begun a 10,000-sq.-ft. addition to accommodate all corporate laboratory operations and strengthen R&D capabilities
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General Mills Innovation Center in China

New $15 million facility will develop new snacks, meals, yogurt and super premium ice cream.
July 17, 2014
General Mills, Minneapolis, said it recently opened the company’s first innovation, technology and quality center in Shanghai, “signaling a commitment to drive greater innovation and investment in one of the company’s largest growth markets.”
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Corn Miller Names V.P.

Didion Milling promotes Riley Didion to vice president of business development.
July 16, 2014
Didion Milling, Cambria, Wis., said it promoted Riley Didion to vice president of business development, a new position at the company.
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Batter Up!

Consumers will benefit from new batter and breading innovations.
Amy Proulx PhD
June 30, 2014
While battered and breaded products historically have carried the onus of a bad rap nutritionally, new ingredients and processing strategies are helping to create better choices.
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Dairy Analogs

You might call them “dairy deceptions.” Dairy analogs made from soy, grains, nuts, coconut, seeds -- and even algae -- work hard to fool lovers of milk, cheese, yogurt and frozen treats.
David Feder
David Feder , RDN
May 22, 2014
The reasons for divesting the diet of dairy can be multifold. The most common drive to go dairy-free is lactose sensitivity/intolerance.
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