Articles Tagged with ''microalgae''

Kiwi and Chia Seeds Bowl with Probiotic Bacteria

Microorganisms in Food Product Development

Little living things are a big ingredient in food and beverage development

February 28, 2018

Food and beverage processing is experiencing a monumental shift in the demand for foods that are made from, or are made with, or have added living microorganisms such as bacteria and yeast.

Valensa: Immune Health

Valensa will commercialize Algal Scientific’s algae-based immune health Ingredients for US human health and nutrition markets

February 8, 2017

Valensa International, Eustis, Fla., reached an agreement with Algal Scientific Corporation, Plymouth, Mich., to commercialize Algal’s PureAlgal™ branded ingredients—whole dried microalgae (Euglena gracilis) and purified beta-1,3-glucan—for the human health and nutrition markets.

Manipulating Microalgae

Food technologists and research chefs are using microalgae in food innovations

David Feder , RDN

September 7, 2016

I’m writing this fresh from the annual Institute of Food Technologists (www.ift.org) conference and expo in Chicago. If you didn’t attend, as a source of food science and ingredient trends in the trillion-dollar world of food product development and manufacturing, it can’t be beat. Kudos to the legions of IFT support staff, lead staff, and admin who made it happen!

Microalgae Ingredients

Roquette’s GRAS-approved microalgae ingredients can be customized and allow for lipid profile optimization.

November 21, 2013

Roquette used IBIE 2013 to showcase its breakthrough microalgae ingredients. For example, it offers a GRAS-approved lipid ingredient that can be customized and that allows for lipid profile optimization.

Antioxidants: New Food Science, Ingredients

Prepared Foods’ R&D Application Seminars recently explored antioxidants. Presenters discussed some of the pioneering technology in this field, as well as a look at five “orphan ingredients” with strong antioxidant capacity.

David Feder , RDN

November 21, 2013

Details of a unique, infrared drying method by Vivid Harvest that preserves the vitamin and antioxidant content and capacity of fruits and vegetables was presented by Rodger Jonas, director of national sales, PL Thomas Inc., in his Prepared Foods’ R&D Application Seminar titled “Effects of Drying Methods on Vitamin C Content.”

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.