GNT'S EXBERRY® reds offer greater intensity at lower dosages with no sugar ingredients
August 28, 2019
The new EXBERRY® reds range includes shades such as “Vivid Red,” “Purple Plum,” “Veggie Red” and “Brilliant Pink,” made from fruits and vegetables including carrots, blackcurrants, radishes, blueberries and sweet potatoes.
The location includes laboratory space for flavor creation and applications
August 27, 2019
The California location joins a list of other FONA locations and partnerships around the globe, including China, Canada, Australia and the UK. The grand opening in California comes a year after the company announced a $14 million expansion at its headquarters in Geneva, Ill.
Kowalski has previously worked within the food industry for two years as both and applications and processing scientist with extruded food products and has spent time developing textured protein ingredients as well as protein crisps and rice crisps.
Fiberstar introduces natural citrus fiber system to replace methyl cellulose in plant-based meat alternatives to clean up food labeling
August 9, 2019
Having a stabilized gel emulsion with moisture control properties is critical for a meat-like texture and juiciness. Formulators heavily rely upon methyl cellulose to provide functional benefits that make plant-based meats convincing.
Kemin releases new bakery and snack-focused video to help bakers control oxidation and extend product shelf life
August 9, 2019
“This video is designed to help snack food manufacturers understand the impact of oxidation on their products,” says Courtney Schwartz, marketing director, Kemin Food Technologies. “Antioxidants play an important role in formulations, delaying the onset of oxidation and lengthening product shelf life.”
Learn Much More at Prepared Foods’ New Products Conference!
August 2, 2019
Just as the food and beverage industry is always changing, Prepared Foods is pleased to bring you completely fresh and exclusive new insights and perspectives on tastes and trends for today—as well as tomorrow.
By the time you read this, I and my friend and partner in nutrition communications crime, Jim Painter, PhD, will have given our presentation on communicating the science of nutrition at the 2019 Institute of Food Technologists annual meeting and expo.