Articles Tagged with ''food science and technology''

As bakery R&D manager, Guilfoyle leads the bakery R&D team through technical advancements in innovation and new product development and develops custom blends and solutions as part of bakery customer support.

Collagen peptides help build stamina, strength, and muscle mass while supporting the body’s tendons and ligaments for improved athletic agility.

GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.

The company unveiled its latest Sweets Collection, a compilation of inspirational, sugar-free candies that contains authentic flavors from around the world.

Fermented Sciences Inc. (FSI) was founded in 2017 by Bill Moses, a well-known expert in the art and science of fermentation, co-founder and former CEO of KeVita, which he sold to PepsiCo. Flying Embers handcrafted hard kombucha is the first product line developed and launched by FSI.

At its state-of-the-art facility, Merit will produce various plant-based protein ingredients using Burcon’s proprietary and patented extraction and purification technology.

Tate & Lyle has over 100 Non-GMO corn, and tapioca texturants available for the North American market, including thickening, film forming, gelling and functional power functionalities.

To mark the launch of the Coalition, Tyson Foods is convening leaders from the global protein industry, which includes all forms of protein, as well as academia, non-governmental organizations and financial institutions this week at Davos, Switzerland, alongside the 50th World Economic Forum Annual Meeting.

In a randomized, controlled trial, researchers found that eating walnuts daily as part of a healthy diet was associated with increases in certain bacteria that can help promote health. Additionally, those changes in gut bacteria were associated with improvements in some risk factors for heart disease.  

The supply agreement builds on a longstanding partnership that began approximately 10 years ago, and significantly increases the amount of pea protein to be supplied by Roquette to Beyond Meat over the next three years as compared to the amount supplied in 2019.