Articles Tagged with ''food technology''

2019 Predictions: Restaurant Trends

Restaurants Embrace More Technology, Evolving Definition of "Transparency"

Four key operational trends identified by Technomic researchers

December 21, 2018

Foodservice industry trends and data observer Technomic looked at a wide range of factors affecting the restaurant industry and compiled a list of its top seven key trends for 2019 and beyond.

Transparency & Consumer Trust

Ketchum studies issues of food technology and consumer trust

June 20, 2018

The food industry, more than any other consumer sector, is built molecule by molecule on trust, and the harder it is for consumers to get and understand the information they want, the less likely they are to trust. Real transparency is answering the questions people are actually asking – not telling people what you want them to hear.

Nellson Nutraceutical Opens World-Class Nutrition Bar Manufacturing Facility

Ontario, Calif., facility features in-line process capabilities enabling new formats, such as slabbed and extruded bites, triple layer bars and unique custom shapes

March 14, 2018

The state-of-the-art 300,000 sq. ft. facility offers the latest bar processing technology and capabilities available, and strengthens Nellson’s market-leading position in nutritional bar co-manufacturing.

Mike’s Hard Lemonade Partners with Lil Dicky, Drizly

A partnership between Drizly and Mike's makes sense because millennials are increasingly using the app for fast and convenient beverage orders

August 22, 2017

Mike's launched the Deliver the Unexpected sweepstakes that will award one lucky consumer and his or her friends a fun-filled house party hand delivered and hosted by Lil Dicky.

Salt of the Earth Expands Reduced Sodium Capacity

Salt Reduction Trend Drives Company to Invest $1 Million

December 12, 2016

Salt of the Earth Ltd. expands production of its all-natural “Mediterranean Umami” clean-label sodium-reduction ingredient. The company’s $1 million investment in production facilities is nearing completion.

New Sugar Structure from Nestlé

The discovery will enable Nestlé to significantly decrease the total sugar in its confectionery products, while maintaining a very natural taste

December 5, 2016

Nestlé is patenting its findings and will begin to use the faster-dissolving sugar across a range of its confectionery products from 2018 onwards.

Food Protein Power

Protein claims, as well as alternate sources of protein, are hot topics in food formulation. Prepared Foods’ R&D Application Seminar speakers discussed various plant proteins as well as protein from native collagen.

November 16, 2016

Native collagen is a high-quality, pure protein derived mainly from bovine and porcine hide and bone, but also from poultry.

HPP: Culinary Meets Tech

What research chefs need to know about high pressure processing

Kirsten Benneter Liz Chan John Shackelford

November 15, 2016

Nowhere is the technological culinary revolution more evident than in methods such as sous-vide and High Pressure Processing (HPP)—sometimes referred to as High Pressure Pasteurization.

Edlong Dairy Technologies Appoints CCO

Beth Warren to bring commercial leadership, team management, food ingredient marketing expertise and more to the authority on dairy flavors

November 2, 2016

Edlong Dairy Technologies announces that Beth Warren will join the company as Chief Commercial Officer on October 26. She will be responsible for global sales, marketing and customer service. Her strategic emphasis will be on leading a team dedicated to the growth and development of innovative, authentic dairy flavors and taste technologies.

Trends in Alternative Food Proteins

Technology is spurring the development of alternative proteins from a variety of novel sources

Kantha Shelke PhD, CFS

October 20, 2016

Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.

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: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.