Items Tagged with 'food science'

Celleste Bio produced chocolate using cell-cultured cocoa butter that matches conventional performance. The breakthrough signals new opportunities for product developers to address supply constraints while maintaining quality and functionality.

With a new name and Purely Better positioning, Vibrant Ingredients is signaling bigger ambitions in natural flavor, preservation, and functional ingredient platforms. The rebrand reflects a push to accelerate innovation, speed commercialization and meet rising demand for clean label formulation tools.

Cheese consumption in the U.S. is at an all-time high. Discover how food scientists are transforming traditional cheeses like cheddar and mozzarella into innovative ingredients for modern food applications.

 The goal of these paid, full-time internships is to create hands-on business experience, offering students opportunities to work with and learn from all levels of Hormel Foods leadership.

Researchers at the University of California-Davis have developed a genetically modified wheat strain that reduces harmful gluten epitopes, potentially making wheat safer for those with celiac disease while maintaining its baking quality. Supported by a grant from the Celiac Disease Foundation, this breakthrough paves the way for future wheat varieties that could lower the risk of celiac disease and improve gluten-free food options.

In this role, Merz will contribute to new product development and innovation, further strengthening Wixon’s expertise in protein flavor systems. 

Dr. Farhat will spearhead the company’s vision to develop groundbreaking ingredients, derived from both Fresh Del Monte’s portfolio and other agricultural products.

Rachel Mitacek joined MGP Ingredients as a senior scientist supporting Ingredient Solutions R&D. She brings research experience in traditional meat and plant proteins, including work with novel plant protein ingredients used as dairy and meat substitutes.