Articles Tagged with ''food science and technology''

MYOS Corporation, Cedar Knolls, N.J., introduces Re Muscle Health™, a line of non-GMO protein bars, shakes, pudding mixes and ready-to-eat powders. Officials say Re Muscle Health™ products help rebuild, rejuvenate and maintain lean muscle and are designed for individuals who want an all-natural product with clinically proven results.

Neogen has developed a rapid test that can simultaneously detect the presence of six tree nuts in a single test in just 10 minutes after extraction.

Mizkan Americas Food Ingredients Division has added Moonshine white whiskey to its line of denatured spirits.

Next Generation Food Ingredients: Microalgae and Pea Protein in Culinary and Bakery Applications Microalgae, a proprietary ingredient, is grown under controlled systems, feeding pure, plant-based feed (sugar, minerals, vitamins and purified water); creating multiple whole food outputs containing lipids, proteins, fibers, phospholipids and micronutrients.

In today’s market, product developers are constantly challenged with creating more nutritious foods while satisfying consumers’ taste expectations.

Likewise, freshness is a dynamic that consumers can smell or feel–and it also is perceived to contribute to a person’s well-being.

Titled “It’s What’s Inside,” the positioning cites all of the key attributes that make DuPont a global leader in specialty food ingredients and food protection, with a foundation in the strength of its people – nutrition and food scientists, consumer and market insight experts, global marketers and sustainability leaders, in addition to its broad product portfolio.

Bell Flavors and Fragrances has created a new line of fresh herb flavors that are sure to fit desired profiles. This line of fresh culinary herbs will make consumer taste buds rediscover the true tastes of basil, thyme and many other herbs. Take a classic application and reinvent its profile by infusing any of these boldly fresh flavors.

Penford Food Ingredients, a leader in innovative carbohydrate systems and technologies, introduced two new GumPlete systems at the Research Chefs Association’s Culinology Expo in New Orleans. GumPlete® GF 101 is for use in gluten-free baked goods and GumPlete® BV 111 can be applied in instant beverage products.

MicroThermics lab and small-scale UHT/HTST/aseptic processors provide easy, affordable process accuracy. FSMA compliance requirements are coming for labs producing food samples so it is more important than ever to simulate all production processes (thermal, record keeping, operations, cleaning, etc.).