Van Drunen Farms’ new ingredient adds flavor, color and nutritional appeal
November 24, 2014
Tomatoes taste great, and deliver nutrition and color to popular food items. Now, research chefs and food formulators can reach for Freeze-dried Tomato from Van Drunen Farms (VDF) to add the rich flavor of tomatoes to any creation.
Chr. Hansen’s new Ultra Stable Red is natural and 20-40% more stable than other natural red shades
August 29, 2014
Food and beverage manufacturers have a long tradition for using Red 40 (or Allura Red), a synthetic food color, to ensure the visual appeal for their finished products.
American Egg Board invites product developers to egg formulating, science school
August 29, 2014
The American Board will host its National Egg Products School, a three-day learning event for product developers, from Sept. 15-17 at Auburn University.
Bunge’s PhytoBake is a trans-free, reduced saturated fat shortening that helps finished foods retain moisture and stay fresh
August 25, 2014
PhytoBake is a trans-free, reduced saturated fat shortening that—in certain applications—can extend the freshness of finished food products through better moisture retention.
Flavorchem’s new enzyme modified cheese flavors are cost-effective alternative to traditional cheese ingredients
August 25, 2014
Flavorchem Corporation introduces a line enzyme modified cheese (EMC) flavors. These EMC flavors are made from a special blend of natural cheese with added lipases and other natural food-grade enzymes—and, as a result are all-natural with no preservatives.