Articles Tagged with ''food science and technology''

Looking at the position fibers and gums are playing in everyday foods and beverages reveals product developers paying closer attention to these key ingredients for their dual functions as both texturants and nutraceuticals. This has become especially evident where those two functions merge—in plant-based products designed to mimic meat and dairy.

In the world of food colorants, the anti-artificial trend governs the space today, with natural colors appearing in about 75% of new food product launches. Consumers still use their eyes to choose foods, but they want the ingredients, including (and sometimes especially) any colors, to be derived from biological sources, such as fruits, vegetables, flowers, and other botanicals. 

HEMAMI™ is a yeast-derived heme protein that provides umami flavor and meaty aroma to burgers, sausages, chicken, and other plant-based meat alternatives.

As CTO, Dr. Madden will continue to drive BlueNalu in its next phase of growth, leading the company through research and development innovations in preparation for the initial market launch of its cell-cultured seafood products.

Flavor supplier T. Hasegawa USA, Inc. knows that the robust dairy category needs to remain innovative to keep pace with other categories. That’s why the company researched dairy sector trends and developed an exclusive Dairy Flavors Flash Report. 

Whether spreadable or in slices, processed cheese preparations are established products worldwide. But the phosphates in the melting salts are under fire for causing health problems, first and foremost osteoporosis, but also a heightened risk of heart attack and stroke in certain groups. 

The EVERY Company, the leading precision fermentation platform accelerating a global transition to animal-free protein, announced it has closed $175 million in Series C financing.

Sophie's Bionutrients, a next-generation sustainable urban food production technology company, is shaping the future of food with high moisture extrusion (HME) technology and microalgae fermentation. This process is a revolutionary development in the plant-based protein industry.

American Key Food Products now offers Native Waxy Potato Starch and Pregelatinized Native Waxy Potato Starch to the North American food industry.  Made in Germany, these starches contain very high levels—over 99%—of amylopectin, which contribute to higher quality end products, such as fruit fillings, baked goods, soups and sauces, salad dressings, condiments, snacks, meat alternatives, and others.

During the Fi Europe Innovation Award Ceremony, which took place on the first day of the world's leading ingredients trade show Fi Europe, co-located with Hi Europe, in Frankfurt, six companies received a coveted award recognizing their achievements.