Articles Tagged with ''food science and technology''

Wixon: Summer Snack Flavors

Wixon introduces its latest on-trend toppings for salty snacks
June 22, 2015
Wixon, a manufacturer of spices, flavors, and technologies for foods and beverages, offers several new on-trend summer toppings for salty snacks.
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McIlhenny: Bold Flavors

McIlhenny Company offers a new and improved TABASCO® brand Industrial Ingredients website
June 22, 2015
McIlhenny Company offers a new and improved TABASCO® brand Industrial Ingredients website. Come explore how McIlhenny Company is bridging the gap between food science and culinary innovation to meet food processing needs and inspire the next great food concept.
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Inclusion Technologies: Food Safety, Quality

Inclusion Technologies earns SQF Level 3 Certification
June 17, 2015
Inclusion Technologies LLC, a leading manufacturer of specialty inclusions and nut extenders/replacers, has been awarded the SQF Level 3 Certification by the Safe Quality Food Institute (SQFI).
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Bell Flavors & Fragrances: Flavor Trends

Bell Flavors & Fragrances event showcases food, flavor trends
June 17, 2015
Bell Flavors and Fragrances hosted its sixth “Flavorology” event this May at the Chopping Block in Chicago’s Merchandise Mart.
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David Michael: Food (Formulation) Truck

David Michael’s “Great Escape to Innovate” truck tours the nation to showcase new food, beverage flavor concepts
June 15, 2015
David Michael & Co., a global flavor leader and food and beverage innovator for more than 100 years, is once again sending its "Great Escape to Innovate" team on the road. A specially equipped RV will tour the continent to share and gather unique and relevant ideas about what's new and innovative in the world of taste and texture.
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Fortitech: Nutrient Premixes

Fortitech® Premixes by DSM invites IFT attendees to see, taste and touch
June 15, 2015
With consumer appetite for better-for-you, as well as lifestyle focused products continuing to grow, Fortitech® Premixes by DSM offer manufacturers a way to differentiate their products from the competition through fortification.
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Food Technology Solutions

Prepared Foods’ R&D Seminar speakers highlighted product development technologies and shared tools and advice to eliminate product inconsistencies.
June 12, 2015

There are many pluses to using the right software to maximize a company’s product development capabilities.


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Clean Labels and Flavor in Processed Meats

Prepared Foods R&D Seminar speakers shared technologies for carbohydrate use in marinades, as well as ideas about reducing sodium and phosphates.
June 12, 2015

Carbohydrates added to marinade formulations help moisture management, improve yield, increase juiciness, bind protein and can increase tenderness or firmness of processed meats.


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Functional Formulas with Gums and Starches

Formulators need cellulose, acacia gum and other ingredients to address demand for clean labels and products with reduced sugar or gluten. Prepared Foods’ R&D Seminar speakers shared their formulation tips.
June 12, 2015

There are various reasons for eliminating or reducing ingredients. The main one, of course, has to do with consumer preference.


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