Articles Tagged with ''food science and technology''

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.

Despite a myriad of alternative sweeteners, reducing sugar in foods and beverages is a big challenge for product developers.

Fortification is no longer perceived as simple supplementation. Rather, it is accepted as a reliable means to ensure daily intake of essential nutrients at every age.

Calcium enrichment of foods and beverages is an ongoing trend, which is bolstered by the world’s aging population and consumers looking to avoid health problems associated with calcium deficiency.

In recent years, even as sucrose has continued to score at the top of consumers’ professed ingredient concerns, nutritive sweeteners and even plain sucrose have shed many of their unwarranted negative connotations to reassert their class as sweeteners of choice for a spectrum of food and beverage formulations.

The new, naturally derived preservative is not the first clean label mold inhibitor to reach the market, but it is the first to equal the performance of calcium propionate without adversely affecting product flavor.

New vegetarian meats made with twin-screw extrusion are gaining popularity as more food processors discover the versatility of this technology to transform plant proteins and other raw ingredients into consumer-approved meals.

The presentation dove deep into the ways consumers are attempting to avoid sugar in their diets. Efforts include drinking water instead of caloric beverages; eliminating certain foods and drinks from their diet; removing table sugar from food and drinks; utilizing nutrition fact labels to find products with less sugar; and using low-calorie sweeteners to substitute sugar.

For more than 25 years McCormick has played roles ranging from sales to development in the fragrance industry. 

A wide difference of opinion exists between US consumers and the scientific community on whether genetically modified organisms are safe.