Articles Tagged with ''food science and technology''

A consistent raw materials supply is critical to manufacturing efficiencies and supplying a quality product to a demanding consumer base. Consumer loyalty hangs careful on a supply of consistent quality products.

The events drew Food Safety Specialists from industry, independent Consultants for food safety, plus regional leaders from agriculture and food industry organizations.

DDW, The Color House, recognized first place winners in the company’s annual “Natural Coloring Competition for Students.”

With the spread of the avian influenza outbreak across the Midwest, concerns about reduced egg supplies and resulting price increases have surged. For food manufacturers, MGP’s Arise® wheat protein isolates provide highly functional, cost- effective alternatives to egg-based proteins in a wide range of products.

Fermented and pickled foods and beverages are on the radar and gaining momentum. According to the National Restaurant Association’s annual survey of nearly 1,300 professional chefs, “pickling and fermenting are making a modern-day comeback, with an in-house pickling process, non-traditional veggies, and specialty vinegars high on the list.”

Nu Products Seasoning Company is the Northeast’s only certified organic supplier of food ingredient seasonings and custom blends.

ROHA Futurals™ achieve vibrant hues and stable shades through use of various juice concentrates, vegetable extracts and blends. Popular applications include beverages, dairy and confectionery products.

It is well known that there are individual differences between people when it comes to food preference—but the reasons for these differences are largely unknown.