Articles Tagged with ''food science and technology''

Activated powdered emulsifiers are unlike ordinary food ingredient emulsifiers. While the latter are usually carried on shortening, powdered emulsifiers are activated on starch in a highly sophisticated extrusion process.

With an impressive 29% increase in the number of product launches carrying some kind of sports claim during the past two years, it’s clear that many manufacturers are helping consumers lead healthier, more active lives. 

High oleic soybean oil oleic acid levels exceed 70% and can go as high as 75%, and the oil is lower in saturated fat compared to some other high-stability oils commonly used in food production.

When you specialize in analytical instruments and equipment, your products not only have to be precise—but they need to be perfect, of high quality. That's the standard held by C.W. Brabender Instruments Inc. and its German parent, Brabender GmbH & Co. KG.

The companies will pitch live on Tuesday, Nov. 27 2018, the first day of the show, at the Industry Insights Theatre. The winners of the three categories will receive their awards following the live pitches.

The company’s “Flavors of the Future” research yielded a hot list of emerging, growing, mainstream and established flavor trends that will dominate the sports nutrition market.

FutureCeuticals continues to research and innovate within the space and is in the process of prosecuting numerous currently pending patent applications.

Jeff Harris, CEO of Flavor Producers said “The acquisition of Flavormatic is consistent with our growth strategy to expand our customer base and broaden our technical capabilities. By combining our R&D expertise with Flavormatic’s, we are offering our customers a broader range of solutions and resources.”

Kemin supports the tortilla industry with a line of natural and synthetically sourced ingredients that work to keep food products fresher and safer longer.

For every application from soups to desserts, potatoes are an essential addition to the traditional list of potential fillers, binders and extenders. Potatoes impart a neutral flavor and ideal texture to achieve a smooth, even and moist finished product.