Articles Tagged with ''food science and technology''

The new lab will assist customers throughout the development process, from proto-cepts to larger scale samples.

When discussing healthful fats, it is more accurate to refer to the component fatty acids, the chains of carbon atoms that differ in both length and degree of saturation.

The Nestlé Product Technology Center in Bridgewater is the lead Product Technology Center for Nestlé Health Science globally, part of a strong network of R&D centers that drive Nestlé Health Science’s mission to empower healthier lives through nutrition.

The aim of Innovature is to be a resource for those interested in learning more about and engaging in a conversation around the benefits of innovation in food and agriculture.

The strategic investment is intended to help ensure continuity and security of supply for Corbion customers who have embraced the company's vinegar-based solutions as effective alternatives to synthetic ingredients.

I recently spent three days looking over the horizon with 21 leading food manufacturers and retailers.

Starches are the most predominant and versatile class of food ingredient in the food manufacturing supply chain.

With more than 10 new laboratories, GCI’s S.M.A.R.T. Center focuses on developing custom flavors and colors, as well as extracts, flavor modifiers, and ingredient enhancers.

Aleph Farms successfully grown slaughter-free steak, without the need for devoting vast tracts of land, water, feed, and other resources to raise cattle for meat and uses no antibiotics. 

In February 2018, the company purchased a soy processing facility in South Sioux City, Nebraska and is making significant capital investments to transform the site to produce protein isolates from peas with expansion plans to include production of isolates from other pulses as well.