Bunge North America expanded its Bunge Ingredient Innovation Center in Bradley, Ill., to include a full-service culinary center. The state-of-the-art facility includes an industrial kitchen and a corporate dining room with extensive video capabilities.
Wine in a box finally became a reality, so could wine in a can be too far behind? A European beverage can manufacturer has unveiled a “protected quality,” airtight and light-proof seal for wine in cans, promising a shelflife of 12 months.
Ingredient manufacturers have brought the next generation of fats and oils under a positive health halo. This has been achieved through the development of oil and fat formulations that ensure their concentrated calories are of the healthiest type possible.
Natural food preservation specialist Purac says its new Listeria Control Model 2012 software combines a wide range of food parameters with more than 2,500 Listeria monocytogenes growth curves and is the only online predictive modeling tool dedicated to Listeria control.
Formulating with stabilizers, whether using the various available starches or fibers, means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees through the science behind stabilizers.
Penford Food Ingredients has extended its portfolio of corn starches for existing and new product applications. One of the line extensions entails hydroxypropylated capabilities.
Food companies typically develop small-scale food samples or prototypes in a lab. However, when going to full-scale production, challenges exist, because the products will often not be the same. Therefore, lab equipment that mimics full-scale production can be very beneficial.
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