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Home » food science and technology

Articles Tagged with ''food science and technology''

KeminSite_Video_900

Kemin: Antioxidants in Action

Kemin releases new bakery and snack-focused video to help bakers control oxidation and extend product shelf life
August 9, 2019
“This video is designed to help snack food manufacturers understand the impact of oxidation on their products,” says Courtney Schwartz, marketing director, Kemin Food Technologies. “Antioxidants play an important role in formulations, delaying the onset of oxidation and lengthening product shelf life.” 
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Impossible_900

Impossible Foods Receives Approval for Color Additive Petition

FDA approval clears the way for use of heme in future applications
August 1, 2019
The food technology startup combines scientific innovation with ingredients from nature to create wholesome and nutritious food, restore natural ecosystems and feed a growing population sustainably.
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Cheese Consumption Correlation with People Who Died Tangled in Bedsheets

Misinformation in the Field of Nutrition

Correlations are not necessarily indicative of causation
David Feder
David Feder , RDN
June 20, 2019
By the time you read this, I and my friend and partner in nutrition communications crime, Jim Painter, PhD, will have given our presentation on communicating the science of nutrition at the 2019 Institute of Food Technologists annual meeting and expo.
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Food Industry News

Brenntag, AB Enzymes Enter into Distribution Agreement

AB Enzymes specializes in developing, manufacturing, and supplying enzymes for food and nutrition applications
June 14, 2019
AB Enzymes are headquartered in Germany and provides enzyme solutions to meet functional and technical requirements of their customers using their R&D labs and manufacturing facilities.
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Ingredion_IFT19_A

Ingredion: Taste the Trends

Ingredion uses IFT to share insights, new ingredient solutions through prototypes featuring plant-based protein, reduced sugar and clean labels
June 12, 2019
The prototypes represent a mix of foods and beverages that support three major shifts in global consumer eating behavior: plant-based protein, sugar reduction, and clean and simple labels. 
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J_Lamkey_900

American Meat Science Association Names Award Winner

Dr. Jim Lamkey received the 2019 Meat Processing Award for scientific and technical excellence
June 7, 2019
Dr. Lamkey has been a champion and advocate for the industry. Throughout his career, he has been a selfless and tireless leader in promoting meat science by continually driving home the point that we own the future of our industry.
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DuPont_Logo_900

New DuPont Nutrition & Biosciences Business to Accelerate Growth, Innovation

DuPont Nutrition & Biosciences is the new combination of DuPont Nutrition & Health and Industrial Biosciences Businesses
May 29, 2019
The new business will, for example, benefit from complementary expertise and skills in the areas of food enzyme production, human and animal microbiome science, bioprocess engineering and R&D.
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Lime Slices and Herbs

The Science of Smell

Food technologists are increasingly relying on fragrances as key to creating consistent products
Kantha Shelke PhD, CFS
May 20, 2019
People still rely on the primal instinct of aroma to gauge food safety and quality. It's estimated that some 80% of flavor involves the sense of smell.
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Ritu_Mishra_900

Mishra Earns Technical Service Award from The Association for Dressings and Sauces

The Technical Service Award is given to an individual who has demonstrated dedicated service
May 3, 2019
Dr. Mishra has provided strong leadership and commitment to the technical advances of ADS and serves on the ADS Executive Technical Board.
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Amazentis_900

Nestlé Health Science to Invest New Cellular Nutrient Urolithin A

Company to develop global strategic partnership with Amazentis a Swiss-based company in science-driven nutritional health
May 1, 2019
Nestlé Health Science and Amazentis will also conduct a joint research program to expand applications of Urolithin A into new consumer health and medical benefit areas.
Read More
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