Robin Leatherwood to provide regulatory, food safety and labeling support
July 23, 2018
Under Leatherwood’s leadership, Blount’s Technical Services team is responsible for the scientific portion of the research and development process, providing information and insight needed to effectively and accurately design and label products for food safety and regulatory compliance. Her team is also responsible for the scientific portion of the research and development process.
Dr. Poulson Joseph receives award for demonstrating significant scientific skills in muscle foods research and technology
July 13, 2018
Dr. Joseph received his B.S. in 2004 and M.S. in 2006 from Kerala Agricultural University, India and completed his Ph.D. at the University of Kentucky in 2011.
DSM introducing new generation sweetener AVANSYA™ Reb M
July 12, 2018
Visitors to DSM’s IFT Booth S2849 can try AVANSYA™ Reb M in a sweetened yogurt application, where the new sweetener has enabled a 100% reduction in added sugar. AVANSYA™ Reb M, with its sugar-like sweetness, allows producers to achieve a zero-added-sugar product while maintaining a preferred taste profile in the application.
Organic opportunity abounds for product development with gum acacia
July 12, 2018
OTA noted that “the growth rate for organic food sales was below 2016’s 9% pace and was impacted by markedly slow growth in the big organic dairy and egg category. Nevertheless, it was well above that of the overall food market, which nudged up 1.1%.
Kancor offers C-CAPTURE natural color options for various dairy applications
July 9, 2018
The World Dairy Innovation Awards always showcase some of the most ambitious new products and developments of the year from a wide range of companies worldwide, both large and small.
The biennial, four-day program gives attendees an in-depth farm to fork review of eggs and egg products
July 2, 2018
The course material covers eggs from their initial formation all the way through to packaging for industrial use. The program is intended for those involved in the egg industry, egg processing, allied industries and foodservice (including bakers, food formulators and chefs.)
Presenters at Prepared Foods’ R&D Applications Seminars discussed sources of flavor—from proteins, natural sources, heat—and even how to bridge the "flavor gap."
June 21, 2018
Although the FDA is looking to define "natural" as it pertains to food products in general, the Code of Federal Regulations (CFR) does define "natural flavor" in current regulations.
Omya using IFT Food Expo 2018 to showcase high quality minerals for various food and beverage solutions
June 20, 2018
Visitors interested in high quality calcium carbonate ingredients should plan to visit the Omya booth and talk to leading experts on Omya-Cal®. The mineral is sustainably sourced in California, certified organic and available in a variety of sizes, adding nutritional and processing benefits to both food and pharmaceutical applications.