Articles Tagged with ''food science and technology''

Colleen Galieti has joined Avure Technologies as a Food Scientist at their Global Headquarters and Customer Center.

From grilling, charring, sautéing and caramelizing to frying, smoking and roasting, Red Arrow’s authentic flavors emulate the experience of popular cooking methods.

There are a lot of on-the-go food options: French fries, chicken nuggets, burritos or cheeseburgers. But how about soup?

Eatem Foods is expanding its flavor system capabilities with the launch of an innovative vegan product.

Bell Flavors and Fragrances’ new tomato flavors are so fresh, it’s as though they’re straight off the vine. Varieties include Juicy, Fresh Vine, Sun-dried, Sweet Cooked, Oven Roasted, Blackened Cherry, Tomatillo and Roasted Tomatillo.

For more than 25 years, Gamay has been a worldwide leader in flavor innovation and product customization for manufacturers across many industries.

Gold Coast Ingredients’ (GCI) Thai Curry Flavors capture the complete experience of Thailand’s curry paste, bell pepper, carrot, onion, cilantro and coconut milk flavor combination.

More than half of those surveyed eat spicy foods at least once a week. In addition, the frequency of consumption and heat levels of hot and spicy foods continues to rise. Snacks and soups were the most common new hot and spicy foods that consumers have tried in the past year.

Tate & Lyle’s new DOLCIA PRIMA™ Low-Calorie Sugar will transform the way the food and beverage processors develop low- or reduced-calorie products.

IOI Loders Croklaan, leading producer of palm-based fats and oils, now offers a series of courses to help manufacturers seamlessly eliminate partially hydrogenated oils (PHOs) in product formulations.