International Technical Caramel Association publishes new literature review
January 11, 2018
ITCA commissioned the open access publication to provide stakeholders an updated and concise overview of the caramel color literature that ties together existing studies, and puts into context regulatory actions and expert opinions to date.
Nuritas will place new funding toward continued development of bioactive peptides through artificial intelligence and genomics
December 21, 2017
This brings the total invested to date to approximately $30 million, including early funding from U2's Bono and The Edge, Salesforce CEO Marc Benioff, Singapore-based VisVires New Protein and angel investor Ali Partovi.
Q&A with Jeff Williams, Vice President and General Manager, JBT/ Avure Technologies
October 31, 2017
Prepared Foods talks with JBT/ Avure Technologies Vice President and General Manager Jeff Williams about high pressure processing (HPP) technology, new product development and a newly formed “Cold Pressure Council.”
Significantly improved time-to-exhaustion results were seen with athletes who consumed amylase with carbohydrate-rich beverage blends (43% increase vs. placebo).
July 25, 2017
Consumer attention remains focused on healthy living, and functional beverages can be excellent tools to help meet nutritional goals.
The event for food and beverage researchers: August 1-2, Lombard, Ill.
July 19, 2017
For more than a decade, this unique event has given food and beverage researchers a quick, convenient deep dive into industry trends, new ingredient technologies and formulation strategies.
Frozen foods have the advantage of increased shelflife and retention of flavor, plus today’s technology and ingredient solutions mean these products can also retain those freshly prepared characteristics that comfort food connoisseurs crave.
MicroThermics offers pilot lab strategy; readies new filler
May 24, 2017
Providing unequalled capabilities, these fillers sterilize bottles and caps and fill sterile product in a sterile atmosphere on a continuous basis—just like in production.
Corbion’s new emulsifier eases production, reduces waste and consistently provides delicious sweet goods
May 9, 2017
When consumers purchase sweet goods and snack cakes at the store, they expect that brand to taste just as delicious every time they buy it - no matter where, no matter when. SweetPro(TM) V100, the new emulsifier from Corbion, provides that market-building consistency, along with better performance and easier handling.