Articles Tagged with ''food science and technology''

New research reveals that while the same yeast dominates sourdough starters, the type of flour used can significantly alter bacterial composition. The findings highlight how subtle ingredient choices can influence fermentation behavior and bread characteristics.

A new spray-drying and microencapsulation platform preserves probiotic viability at industrial scale, overcoming a major barrier to agricultural use. The shelf-stable powder could reduce reliance on synthetic fertilizers while opening doors to animal and human health applications.

Team Hive Homies captured the Most Innovative Use of Honey award with Beevive, a line of functional shots leveraging honey as a natural delivery system for recovery, immunity and energy. The Cornell Food Hackathon showcased more than 150 students developing next-generation honey products—from edible pods to flaked finishing honey.

After two decades across global markets, the author outlines a simple but powerful framework—Consumer, Business, Technology—that keeps innovation grounded in human needs while driving measurable growth. Examples from Pringles, Cheez-It and sustainable packaging show how cross-functional collaboration turns this model into real-world impact.

Barry Callebaut and NotCo AI have formed a first-of-its-kind partnership to infuse artificial intelligence into chocolate recipe development. The collaboration aims to speed innovation, strengthen supply resilience and deliver more tailored customer solutions.

After more than 10 years of experimentation and technical refinement, Sargento has unveiled a natural version of American cheese that melts and tastes like the classic. The launch highlights how patient R&D and process innovation can reshape a traditional category.

What happens when four T’s—trends, technology, taste, and texture—come together in dessert form? Eli’s S’Mores Cheesecake transforms campfire nostalgia into an award-winning indulgence that’s as smart as it is sweet.

What happens when culinary creativity and food science collide? For Cuisine Solutions, it meant transforming one of breakfast’s messiest favorites into a handheld, protein-packed success story now heating up Costco shelves.

Replacing sugar isn’t just about cutting calories—it’s about replicating sweetness, texture, color, and mouthfeel. Experts highlight how allulose, erythritol, stevia, and tagatose are redefining sugar reduction, offering clean-label solutions that bridge indulgence and health.

The new product will launch during SupplySide Global 2025 in Las Vegas, with a simultaneous presentation at CPHI Frankfurt, Germany. It showcases Jungbunzlauer's commitment to meeting global demand for premium, science-based mineral solutions.