Articles Tagged with ''food science and technology''

A natural brilliant blue coloring has been discovered by an international team of researchers including chemists at the University of California, Davis. The new cyan blue, obtained from red cabbage, could be an alternative to synthetic blue food colorings such as the widely used FD&C Blue No. 1. The work is published April 7 in Science Advances.

Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.

Royal DSM, a global science-based company in nutrition, health and sustainable living, launched Hologram Sciences, a consumer-facing company that will create brands targeting various health conditions. By combining health diagnostics, digital coaching and personalized nutrition, Hologram Sciences brands will provide consumers with more holistic solutions to manage health. The mission-driven company combines top Silicon Valley talent, formerly of Uber, Fitbit and Facebook.  

Sophie's Bionutrients, a next-generation sustainable urban food production technology company, has pushed the frontiers of plant-based food by developing burger patties made from microalgae.

GoodSport Nutrition, a Chicago-based start-up, aims to shake up the sports drink landscape with innovation. The company launched GoodSport™, a natural sports drink made from milk, and delivers hydration backed by science in a thirst-quenching beverage.

Benson Hill, a food tech company unlocking the natural genetic diversity of plants with cutting-edge food innovation engine, announced the launch of its ingredient and fresh business segments, including prior acquisition of critical supply chain infrastructure, to deliver enhanced products using the company's proprietary CropOS™ technology platform. 

Titled “Cooking up a fat revolution with EPG,” this new resource discusses consumer dynamics and highlights EPG, an alternative fat technology—labelled as a GMO-free modified plant-based oil—that helps manufacturers dramatically lower calories without compromising the taste, texture or functionality of a wide variety of food and beverage applications. 

Benson Hill, a food tech company unlocking nature's genetic diversity with its cutting-edge food innovation engine, made two announcements that further the company's ability to leverage the combined power of food science, data science and plant biology through its CropOS™ technology platform to accelerate and scale the delivery of novel plant-based food and ingredient options to meet rising global demand.

Impossible Foods is launching its 2021 summer internship program by posting openings for 26 roles across the company, from R&D to Communications.  

The Institute for the Advancement of Food and Nutrition Sciences (IAFNS), is a new 501(c)(3) organization focused on catalyzing science for the benefit of public health.