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Food Truck Cuisine

Culinary creativity is taking a new direction (on the road) and perhaps is the most exciting cuisine narrative of the coming year.

David Feder , RDN

January 23, 2014

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A new year brings optimism, and optimism appears abundant as the food industry heads into 2014.

Food Truck Cuisine

Culinary creativity is taking a new direction (on the road) and perhaps is the most exciting cuisine narrative of the coming year.

David Feder , RDN

January 23, 2014

A new year brings optimism, and optimism appears abundant as the food industry heads into 2014.

D.D. Williamson Names Customer Support Scientist

D.D. Williamson announces the hiring of Laura Medina as customer support scientist at the DDW Global Support Center in Louisville.

March 27, 2013

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Her role includes completing documents and other technical requirements for customers in a timely fashion.

IFT Launches Certified Food Scientist Program

August 15, 2012

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The Institute of Food Technologists (IFT) announced the launch of the new Certified Food Scientist (CFS) program.

Ready to Feel Your Oats?

An interview with Dr. Marianne O’Shea

August 14, 2012

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In this fifth edition, Food for Thought talks with Dr. Marianne O’Shea, senior director, R&D, Nutrition at PepsiCo and the director of the Quaker Oats Center of Excellence. This June saw PepsiCo create the Center as “a cross-functional entity focused on elevating the relevance and benefits of oats through science, agriculture and innovation.”

American Dietetic Association Changing Name

September 26, 2011

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The American Dietetic Association will change its name effective January 2012 to the Academy of Nutrition and Dietetics.

Big Easygoing: IFT in New Orleans

July 11, 2011

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More than 15,000 food professionals found themselves in New Orleans for the 2011 IFT Annual Meeting & Food Expo, held June 11–14, when 900 exhibitors gathered to show their latest products and innovations.

New Application Scientist at D.D. Williamson

May 16, 2011

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D.D. Williamson added Jennifer L. Brown to its Science and Innovation team at the Global Support Center in Louisville, Kentucky.

This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.