Articles Tagged with ''food science and technology''

Quorn to Open New Culinary Development Center

The new center will be able to test culinary equipment and coating on mycoprotein

August 19, 2021

The culinary kitchen is modeled to replicate operations in a variety of restaurant environments, from quick service restaurant to fine dining. The space will also feature a state-of-the-art new product development lab to accelerate innovation to market for the North American business.

DIC, Debut Biotech to Develop and Bio-Manufacture Natural Pigments for More Sustainable Food Colorants, Cosmetics

Debut’s proprietary next-generation continuous cell-free biomanufacturing technology overcomes traditional biomanufacturing barriers

August 19, 2021

DIC Corporation announced a joint research development agreement with California-based biotech startup Debut Biotechnology, Inc., further enhancing DIC efforts to develop natural pigments for food colorants and cosmetics.

Deerland: Proven Probiotic

Deerland’s spore-forming probiotic DE111® shown to germinate in the human GI tract

August 9, 2021

Deerland Probiotics & Enzymes announced the publication of a new study that is the first of its kind to directly investigate the germination of a spore-forming probiotic strain in the human small intestines.

Echo Antioxidant Water by Synergy Science

Hydrogen-enriched water fights harmful radicals that cause damage to human cells, says the company

August 4, 2021

Echo Antioxidant Water™ is simply water infused with hydrogen gas. Hydrogen serves as a powerful selective antioxidant. While other sources of antioxidants, like blueberries, may promote healthy oxidation on a low level, hydrogen selectively neutralizes cytotoxic free radicals, helping eliminate oxidative stress and inflammation.

Nobell Foods Raises $75M Series B To Introduce Cheese Made from Plants

Nobell's patented approach to making dairy from plants is the result of more than four years of research and development

August 3, 2021

Founded and led by Magi Richani, Nobell creates key dairy proteins, including casein, from high-quality soybeans, enabling the brand to make cheeses that taste, smell, melt, stretch, and even age like those made from animals, and challenging the way we talk about, think about, and eat cheese.

NovoNutrients Secures Project Funding Plus $9M in Equity

Happiness Capital leads round for food and feed company

July 29, 2021

NovoNutrients, an alternative proteins company that uses industrial carbon dioxide emissions, cheap hydrogen and naturally occurring microbes to create high-grade proteins for human and animal consumption, announced a $4.7 million raise led by Hong Kong-based global venture firm, Happiness Capital.

Kemin Human Nutrition and Health Names New Research & Development Leadership

Rebecca Lucas to take on role as director of research & development

July 28, 2021

Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80% of the world with its products and services, has selected Rebecca Lucas to serve as director of research and development (R&D) for its human nutrition and health business unit.

AAK: Functional Fats

AAK used year’s virtual IFT21 to showcase better-for-you bakery, confectionery, and plant-based foods

July 20, 2021

AAK offers a wide range of multi-functional fat solutions that help manufacturers create foods for today’s marketplace, including plant-based versions of everyone’s favorite foods that keep taste and texture intact. All items feature one or more of AAK’s multi-functional fat solutions and are non-hydrogenated and low in saturated fat.

New Approaches to Crafting Foods & Beverages with Appealing Texture

When the texture of a product is finalized developers can begin to fine-tune flavor

Joseph Light

July 12, 2021

According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.

Glanbia Nutritionals: Formulating for Immunity

Glanbia Nutritionals webinar addresses immune-boost formulating

July 2, 2021

Immunity is at the forefront of the nutrition space. But sometimes, it seems as there are more questions than answers.

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.