A little understanding behind the formulation and use of various flavoring systems is crucial to great-tasting food—and key to a successful product launch.
Keeping up with consumers' burgeoning demand for authentically flavored foods created entirely from naturally derived ingredients is easier than ever, thanks to advances in all-natural flavoring systems.
Axiom Foods' Oryzatein is the first brown rice protein to be granted GRAS approval
January 8, 2015
Axiom Foods' Oryzatein® is the first brown rice protein to be granted GRAS approval. The news follows a double-blind clinical trial, which showed Axiom Foods' Oryzatein® plant-based brown rice protein parallels animal-based whey in building and repairing muscle.
Heartland Chia offers the first and only chia grown in the U.S. Midwest
January 8, 2015
U.S. food processors have long recognized the nutritional advantages of chia seeds, but have always been dependent upon imported product since chia grows in tropical climates.
Studies suggest multiple benefits of consuming GanedenBC30 in combination with protein
January 5, 2015
Ganeden Biotech, maker of the patented probiotic strain GanedenBC30 (Bacillus coagulans GBI-30, 6086) says preliminary studies suggest that there are multiple benefits by consuming GanedenBC30 in combination with protein.
Ingredion publishes white paper on texture solutions in pourable dressing
January 5, 2015
Ingredion Incorporated offers a new white paper, titled, “Addressing Texture Challenges of Pourable Salad Dressing through Novel Formulation Approaches.”
D.D. Williamson offers sophisticated colors for on-trend coffee and tea drinks
December 22, 2014
D.D. Williamson & Co.’s DDW Caramel 624 contributes coffee flavor notes in coffee drinks. If the customer's purpose is flavor, then the beverage processor may simply label it "Caramel" on the ingredient statement.
Wixon offers several on-trend seasonings for cold weather snacking
December 19, 2014
Wixon, a manufacturer of food and beverage seasonings, flavors and technologies, introduces several new products for snacks. The latest on-trend seasonings and coatings can inspire new products or simply reinvigorate old classics.
Studies show Lonza’s phosphatidylserine and phosphatidic acids help memory, mood and cognitive function in seniors
December 19, 2014
Lonza announced the publication of the results of two early pilot studies performed using soy lecithin-derived phosphatidylserine (PS) and phosphatidic acid (PA), which appeared in the November issue of Advances in Therapy.