Articles Tagged with ''food science and technology''

Digital is the force that has been reshaping our lives and will have a greater impact in the years to come. We are in the middle of an accelerating digital revolution that impacts every aspect of consumers’ lives. Moreover, the digital world is evolving into a bigger, faster, more immersive and interconnected entity.

A successful product formula needs just the right ingredients in the right proportions. The same axiom applies to a great company and/or a disruptive innovation. It requires just the right combination of people, process, product and consumer appeal—which in this case, involves protein, an essential dietary macronutrient.

Don’t look now but plant-based eggs are changing the landscape. In fact, a plant-based sunnyside up egg from Los Angeles’ Yo Foods Inc. (dba Yo Egg) earned recognition as “Judges’ Selection / Most Innovative Product” in Prepared Foods’ 2022-2023 Spirit of Innovation Awards.

Looking ahead to 2030, the food and beverage color palette will almost exclusively contain vibrant, naturally-derived hues that offer clean-label charm, as consumers continue to seek better-for-you products.

They say necessity is the mother of invention. Yet here’s the story of an innovation father figure. Meet David Jones, creator of plant-based Bakon and co-founder of Thrilling Foods Inc. in Portland, Ore.

Anton Paar has designed Litesizer DIA 500 with several automated features, including ones for filling, draining, and rinsing the dispersion liquid. Setting the feeding rate of dry samples is also automated.

Protein is a key and vital nutrient, necessary not only for maintaining muscles and other tissues but for production of key components of the body’s operating systems—virtually every metabolic function relies on the protein structures known as enzymes. 

The IFF Creative Center brings together the company’s flavor and ingredient expertise with its food design capabilities to better support the growth of the region’s food industry.

With only a couple of exceptions, lower-and zero-calorie sugar alternatives have failed to live up to the multifaceted functionality and flavor of sucrose and its components, glucose and fructose. In fact, great taste remains one of the primary obstacles to overcome with the range of sugar alternatives cropping up in the marketplace. A close second, of course, is performance in a formulation.

Launching in 2025, it can be used in thousands of food and beverage products to reduce sugar and artificial sweeteners while enhancing nutrition.