Articles Tagged with ''food supplier''

Team experts will be available to discuss how manufacturers can transition to natural colors and create a new generation of vivid, eye-catching food and beverage products, with clean and transparent labels

Attendees who visit booth #S1107 will be able to experience fat and oil solutions from AAK in high-quality sweet treats that showcase the difference the right fats and oils can make when creating products consumers are sure to love:

An expert from Amano Enzyme is also presenting as part of the official IFT FIRST 2025 education program. Monica Henry, M.S., Scientist at Amano Enzyme, will present a session, “From Months to Minutes: The Future of Cheese Aging with Enzymes,” on Tuesday, July 15, at 10:15 a.m. CDT in room S401A. 

Following a recent wave of US state bans, legacy brands need substitutes for their existing dyes, which are made with petroleum and linked to health issues, to natural alternatives that produce the same bright blue color consumers crave.

Derived from Non-GMO waxy corn, the new clean label starches deliver exceptional performance in a wide range of applications—offering smooth textures, improved freeze-thaw stability, and excellent versatility in gluten-free, reduced-fat, and reduced-sugar formulations.

In the presentation, Dr. Thangavel provided educational and technical solutions for attendees, outlining factors that can impact the shelf life of products and the need for microbial control to prevent mold in dressings and sauces.

The Amano Enzyme team will be co-chairing and presenting in two separate sessions in the AOCS Technical Program, covering the latest enzyme advancements and cutting-edge research.

Kerry’s Taste Charts map flavor performance into four tiers—Mainstream, Key, Up & Coming, and Emerging—based on consumer testing and proprietary data across categories like sweet, savory, citrus, dairy, salty snacks, and more. 

Symrise celebrated World Vanilla Day with a plethora of vanilla taste tests and a keynote speech from author Paula Limena.

This new technology enables manufacturers to reduce costs, minimize supply chain disruptions, and maintain the volume, texture, taste, and appearance of traditional eggs in baked goods.