Articles Tagged with ''food science and technology''

Eating wholesome, organic food doesn’t mean consumers have to forgo their favorite sweets.

This webinar entitled, “Selecting Nutrient Forms for Formulation of Fortified Foods, Beverages, and Dietary Supplements,” is the first in a series of five on-demand webinars to be made available this spring.

ICL Food Specialties’ Licresse™ natural food ingredient is a licorice plant extract with applications for food and beverages. Licresse is naturally high in antioxidant phenolic compounds, which makes it a versatile ingredient for most types of meat, bakery, dairy and beverage products.

Food manufacturers of all shapes and sizes, including the world’s largest poultry producer, depend on Avure's high pressure processing machines to serve up healthy, delicious and safe products. And double and triple shelf life without chemicals, additives or heat.

Multisorb FreshMax® Oxygen Absorbers help to protect packaged foods against mold growth, color change, rancidity, and loss of nutritional value.

As part of the Care4U™ range of food protection solutions, DuPont Nutrition & Health offers a range of clean label antimicrobials and antioxidants to provide additional hurdles to pathogen outgrowth, enhance spoilage control and allow for longer-lasting products in most refrigerated foods.

As consumer skepticism of food ingredients continues to rise, clean labeling is no longer just an opportunity, it’s a requirement.

Glanbia Nutritionals’ award-winning egg replacement system, OptiSol® 3000, has now been shown to achieve the same sensory profile in waffles as whole liquid eggs.

Corbion Caravan’s new Vantage 250 Dough Conditioner is a label-friendly product that strengthens and relaxes dough while it reduces stress on equipment.

To keep up with growing consumer demand, Angelic Bakehouse, Milwaukee, Wis., introduces a premium, sprouted seven-grain wrap to its line of flatbreads, which launched last year. The new offering debuted at Natural Products Expo West.