Articles Tagged with ''food science and technology''

Last fall brought food editors to Raleigh, N.C., for the International Foodservice Editorial Council.

Woodside currently serves on the boards of ServiceNow and the American Red Cross. He graduated from Cornell University and Stanford Law School.  

“Our whole bean technology – with all its many benefits – deserves to be enjoyed by consumers in packaged food categories liked healthy snacking, indulgent snacking, coffee and chocolate. These categories represent nearly $100 billion of grocery sales annually, and remain ripe to benefit from our proprietary innovation,” said David G. Burke, CEO of Tierra Nueva.

Monosodium glutamate (MSG) is a pantry staple across the globe, yet the subject of skepticism in the US where stigmas prevail despite extensive research proving its safety.

Modifying flavors, whether enhancing them without changing them or masking bitter or off notes from necessary ingredients, requires an in-depth understanding of ingredients and their components.

The digital slider tool allows formulators to select the desired number of Oxidative Stability Index (OSI) hours, then provides shelf-life calculations for various fats and oils. This enables manufacturers to determine the ideal oil and antioxidant solution combination they need to meet cost targets and shelf-life goals.

BENEO used the ISM Sweets & Snacks trade fair in Cologne, Germany, to sample toffees with its functional carbohydrate, Palatinose. Palatinose replaces more than 30% of the high glycemic sugars contained in a standard toffee recipe, supporting a lower blood glucose response.

Developed by Penn State Professor of Food Science, Greg Ziegler, Ph.D. and Associate Professor of Food Science Joshua Lambert, in 2016, AvoColor addresses the consumer desire for food colorants created from natural materials.  

Simplistica YG 3206 ingredient system leverages faba bean protein and an optimized blend of stabilizers to enhance texture and mouthfeel in vegan yogurt fortified with protein.