On September 8, 2004, the FDA gave a “qualified health claim” status to eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids, both of which fall under the omega-3 banner, stating that research suggested the consumption of EPA and DHA fatty acids may reduce the risk of coronary heart disease.
Ingredients such as acidifiers, buffering agents, sweeteners and nutritional components must be carefully balanced to deliver the nutrition, function and flavor consumers love.
Fritos partners up with country music star; a new, eco-friendly design for Pepsiís plastic packaging; a plethora of omega-enhanced products; Starbucks Chocolate offerings; recession woes and restaurant predictions; and more.
Prepared Foodsí 2007 R&D Seminar-CHICAGO presentations helped refresh the knowledge of chemical leaveners for texture and volume, sodium acid sulfate to lower pH and extend shelflife, nutritive sweeteners to help weight management, enzymes to help tenderize meats and calcium phosphate in beverages.
Phosphate and yeast leavening agents are key ingredients in baked goods. Factors that determine the best ingredient for an application include product type, processing conditions and end user.
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