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Home » food science and technology

Articles Tagged with ''food science and technology''

Terri Lynn: Nuts, Fruit Inclusions

Terri Lynn is an industry leading, direct-source manufacturer and supplier of premium nuts, dried fruits and inclusions
September 3, 2015
Family owned and operated since 1936, Terri Lynn is an industry leading, direct-source manufacturer and supplier of premium nuts, dried fruits and inclusions to bakeries, dairy and confectioners.
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Bell Flavors & Fragrances: Innovation Insights, Ideas

Bell Flavors & Fragrances offers updated “Bell Insight” online innovation platform
September 3, 2015
Bell Flavors & Fragrances, a leading supplier of flavors and fragrances, botanical extracts and ingredient specialties, officially launched a new, updated platform for innovations and concepts.
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FutureCeuticals: Non-GMO Certified

FutureCeuticals’ freeze-dried organic VitaVeggie® and VitaBerry® blends join a growing list of non-GMO certified products
September 2, 2015
FutureCeuticals proudly announces the successful certification and non-GMO verification of VitaVeggie® and VitaBerry® blends by the Non-GMO Project.
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Milk Specialties: Organic Proteins

Milk Specialties can supply organic WPC’s, MPC’s, lactose and NFDM for health and sports nutrition products
September 2, 2015
Today’s consumer is on the hunt for organic products. According to a 2015 industry survey conducted by the Organic Trade Association, organic food sales now represent almost 5% of total US food sales and U.S. consumer sales of organic products exceed $39 billion.
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Dannon Co. Announces Fourth Annual Yogurt & Probiotics Fellowship Grant

Grant offers educational opportunity to a student showing strong interest in research and nutritional value of yogurt and probiotics
September 2, 2015
Furthermore, the program advances Dannon’s commitment to educate Americans about the importance and benefits of consuming yogurt and probiotics regularly.
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Synergy Flavors: Natural Clean Label Appeal

Synergy Flavors’ natural essences add flavor, help formulators clean up and shorten ingredient listings
August 31, 2015
Consumers are looking for simpler ingredient declarations. They want fewer ingredients that are more familiar and less “chemically” derived.
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Corbion Caravan: Egg White Replacer

Corbion Caravan Introduces Function Plus 150W™ Egg White Replacer
August 31, 2015
As pricing for eggs and egg products continues to increase, the bakery industry is looking for ways to keep costs down while still producing the sweet baked goods consumers want. Function Plus 150W™, a new solution from Corbion Caravan, meets that need, allowing customers to replace 50% to 100% of egg whites in sweet baked goods.
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Hard Boiled Crisis

Avian flu led to a great fall in the egg industry, but scientists have been working to replicate the incredible, edible egg’s functional capabilities
Winston Boyd PhD
August 27, 2015
The image of migrating water fowl as a natural sign of the changing of the seasons. But sometimes, there’s more to the picture. This year, a form of avian flu spread by those gracefully migrating birds led to the deaths of millions of Midwestern turkeys and laying hens—and a subsequent shortage of eggs.
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Wixon: Sour Lift

Wixon’s new Mag-nifique Sour-Lift all-natural flavor modifier enhances the perception of sourness—without additional acid
August 26, 2015
The new product is part of Wixon’s proprietary collection of Mag-nifique technologies that bring out the best in food and beverage products for a variety of consumer segments.
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Innophos: Ingredients for Life

Innophos Ingredients for Life portfolio includes a complete range of ingredients for leavening and fortification as well as other functional ingredients for grain-based applications
August 26, 2015
Our focus is on research and development of innovative new products and customer-tailored solutions designed to meet the ever-changing landscape of global regulations and consumer demands.
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