Articles Tagged with ''food science and technology''

Having crab in its raw form allows chefs to create and explore new culinary applications like never before.

Food manufacturers looking to provide long-chain omega-3s (EPA and DHA) in their products can now do so with an oil blend made with high oleic sunflower oil produced from identify-preserved (IdP) conventionally-bred (non-GMO) high oleic sunflower seeds, fish oil and proprietary antioxidants.

Ingredion Incorporated says its new PRECISA® Bake 100 egg white replacer is a texturizng system to replace or reduce egg white products in baked goods.

The study included various types of annatto extract, turmeric oleoresin, caramel color and beta-carotene in cookies and crackers.

Prepared Foods and Ventura Foods proudly announce the opening of nominations for the 2015 Spirit of Innovation Awards. The program recognizes innovative product development teams for their work on exciting new products.

Welcome to Prepared Foods’ annual retail food and beverage trends report. It’s an all-inclusive look at category dynamics and product development trends across as many as 12 product categories.

It’s been reported that the average American eats nearly 23 sticks of butter a year and in 2013 they spent $2 billion on the fat-laden ingredient.

A leader in the manufacturing of vanilla, cocoa and coffee extracts and flavors for the food industry, Prova brings together the two major aspects of the flavoring profession: it retains full control over both the processing of raw materials and the creation of flavoring compositions.

Motivated by the prevalence of pear trending on menus nationwide, Synergy’s executive chef recently developed a decadent poached pear dessert.

Maple: One of the trendiest new flavors, maple is appearing in water products from Canada. Consumers have a strong natural positive association with maple.