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Home » Keywords » food research & development

Items Tagged with 'food research & development'

ARTICLES

Idaho_MilkProducts_Verma_900

Idaho Milk Products Names New R&D Scientist

Pratishtha Verma will be working on ingredient applications aimed at increasing the protein load
April 6, 2021
No Comments
Idaho Milk Products promoted Pratishtha Verma to the position of research & development (R&D) scientist. In her new role, she will be working on ingredient applications aimed at increasing the protein load as well as developing new application areas for milk ingredients. She will also be assisting Idaho Milk Products’ customers with any application-related challenges and issues.
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GettyImages-by_aldomurillo

Food R&D: Identifying the Starting Point for New Product Success

Expert Nancy Jo Seaton says it begins with specifications and owning your product profile
Nancy Jo Seaton
April 5, 2021
No Comments
Although there may be a pandemic-related slowdown, there’s no stopping new product development activity. To better help its readers with initial new product evaluation and development Prepared Foods asked Nancy Jo Seaton, owner and president of Seaton Food Consultants, to create a thought leadership series. Seaton has more than 30 years of food industry experience and most recently led global product evaluation for the Subway restaurants. She also has worked for such global food brands as Chiquita, Unilever and ConAgra.
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IntelligentBlends_900

Intelligent Blends Announces Robust R&D Lab Capabilities

The company is poised to offer partners and customers the opportunity to meet consumer needs and expectations while embracing current food and beverage trends and advancements in the market
February 26, 2021
No Comments
By expanding its capabilities to address the growing consumer interest in functional beverages, the company is poised to offer partners and customers the opportunity to meet consumer needs and expectations while embracing current food and beverage trends and advancements in the market.
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grocery-shopping-woman

R&D: Between the Lines

The starting point for new product success? Expert Nancy Jo Seaton says it begins with specifications and owning your own product profile
Nancy Jo Seaton
February 12, 2021
No Comments
To better help its readers with initial new product evaluation and development Prepared Foods asked Nancy Jo Seaton, owner and president of Seaton Food Consultants, to create a thought leadership series.
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GettyImages-969287610
STRATEGY SERIES: WHERE FOOD R&D MEETS FOODSERVICE

Know More—To Avoid 'No'

Restaurant product innovation expert Jeff Miller identifies the first of six common mistakes processors make when calling on foodservice national accounts
February 5, 2021
No Comments
Although there may be a pandemic-related slowdown, there’s no stopping new product development targeted at the commercial and non-commercial foodservice sectors. To better help its readers with new product development strategy, Prepared Foods asked Jeff Miller, founder and CEO of Cutting Edge Innovation, to create a thought leadership series connecting R&D strategy to foodservice sales. Cutting Edge Innovation advises on foodservice strategy, sales, business development, and innovation and Miller also created an online course, “Turbocharge Your Foodservice Sales.” 
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Tastepoint_2021_A_900

Tastepoint by IFF Expands North American Presence with State-Of-The-Art Innovation Upgrades

Tastepoint Philadelphia and greater Los Angeles locations are poised to spark game-changing solutions for customers nationwide with new facilities, renovations and additional technologies and expertise
January 20, 2021
No Comments
Tastepoint by IFF, an agile product development partner known for empowering customers with a fresh take on taste, will soon complete a series of strategic growth initiatives to expand its footprint on both coasts.
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Jeradechachai_MGP_900

MGP Ingredients Names New Leadership

Tanya Jeradechachai joins MGP as a vice president of ingredient solutions R&D
December 18, 2020
No Comments
MGP Ingredients, Inc. hired Tanya Jeradechachai as a vice president of Ingredient Solutions R&D. Her experience in grain science and managing product development from concept to commercialization supports MGP’s role helping customers succeed with fast-paced new product development.
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Motif_Food_Works_900

Motif FoodWorks Opens New Home for Plant-Based Food Innovation

State-of-the-art lab will apply science in new ways to unlock food's secrets and create plant-based food that consumers crave
December 17, 2020
No Comments
Motif FoodWorks, the ingredient innovation company on a mission to make plant-based food taste better and more nutritious, announced the grand opening of its new lab and office space in the Boston Seaport neighborhood, a growing hub for science and technology innovation.
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Sony_AI_RD_900

Sony AI Launches the 'Gastronomy Flagship Project'

The project consists of the research and development of an AI Powered Recipe Creation App, Chef Assisting Cooking Robot and a Community Co-creation Initiative
December 15, 2020
No Comments
Sony AI will use a variety of data sources – including recipes and ingredient data, such as taste, aroma, flavor, molecular structure, nutrients, etc. – to develop a Recipe Creation App that will be powered by proprietary AI algorithms to assist the world's top level chefs in their creative process of ingredient pairing, recipe design and menu creation.
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Editorial View: Bob Garrison
2021 Predictions

A New Year: Ready? Set? Grow!

Do you know where you are—as a R&D department?
Bob garrison 200x200
Robert Garrison
December 1, 2020
No Comments
Amid a growing gap in performance between those that innovate successfully and those that do not, companies wishing to get ahead and stay ahead of competitors need a robust R&D strategy.
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More Articles Tagged with 'food research & development'
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Events

April 21, 2021

Great Science Will Fuel the Next Blockbuster Functional Beverage Products

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.
May 26, 2021

Creating Unique Meat Analogs Through High Moisture Extrusion and Protein Blending

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.
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