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Home » Keywords » food science and technology

Items Tagged with 'food science and technology'

ARTICLES

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Exploring the Impact of Gut Microbiome on Human Health

Danone North America awards graduate students $50,000 in grants for work in annual gut microbiome, yogurt and probiotic program
May 18, 2022
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The impact of yogurt, probiotics and the gut microbiome has exceeded expectations and been tied to brain, digestive and immune function. 


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AAK Adds Expands Food Science Team

Sneha Karthikeyan to take on role as senior confectionery scientist
May 4, 2022
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AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, announced Sneha Karthikeyan has joined the US Customer Innovation team as senior confectionery scientist. Karthikeyan will oversee all co-development activities at AAK’s Customer Innovation Center in Edison, N.J.


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Kemin: Reduce Fat, Boost Taste

Kemin uses AOCS meeting to promote Proteus® fat block technology
May 4, 2022
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Steve Kelleher, Research Fellow, Kemin Food Technologies, North America, will present the session, “Solubilized Proteins as a Fat Block in Production,” which highlights recent research exploring methods to reduce the amount of fat uptake while retaining moisture in deep-fat-fried protein products.


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Remilk to Build Precision Fermentation Facility

Food-tech disruptor prepares to vastly scale dairy-identical, non-animal milk protein production in a pioneering sustainable industrial park in Denmark
May 4, 2022
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This next major milestone demonstrates Remilk's continued leadership in the rapidly developing category by offering consumers animal-free dairy products identical to its traditional counterparts but free of lactose, cholesterol, and hormones, thus severing the dairy supply chain's reliance on animals.


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WHAT'S TRENDING

Food Science— For Eyes & Ears | April 2022

April 20, 2022
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Want to listen to industry news and views on the way to work? Catch a quick video on a lunchbreak? Prepared Foods now goes anywhere—and everywhere—to cover critical topics.


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New Culture Names New Science Leadership

Josh Kittelson, PhD, joins company as vp of biology
April 19, 2022
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Bay Area-based New Culture announced the hiring of Josh Kittleson, PhD, as the company's vp of biology. New Culture is part of the global movement to an animal-free dairy future, offering animal-free dairy products that are indistinguishable from conventional products in taste, texture, function, and nutritional content. Adding Kittleson's deep synthetic biology and R&D management expertise, the company has brought on board an industry leader to accelerate the time to market of its animal-free mozzarella.


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The Institute of Food Technologists: Food Trends and Technologies

IFT FIRST event and expo returns with new in-person, virtual experiences
April 4, 2022
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The Institute of Food Technologists (IFT) announced its annual event will return both in-person and online with a new and improved lineup of content and programming. IFT FIRST: Annual Event & Expo, whose updated brand is an acronym for Food Improved by Research, Science and Technology, will take place July 10-13 at McCormick Place in Chicago.


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Developing Cherry Flavor from the Petunia Flower

A team of Purdue University researchers recently found the molecular recipe for one of the most coveted compounds by the flavor industry: benzaldehyde
March 21, 2022
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That cherry flavor you enjoy in candy and soda is likely a combination of aromatic and flavor compounds discovered through the study of plants in laboratories far from cherry trees. It and the sweet scent of your almond extract may actually be courtesy of a petunia flower.


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ABG+ Aged Black Garlic Moves into Gummies Space

ABG+ becomes complement for newly limited red yeast rice
March 21, 2022
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In response to growing supplement and food trends, Pharmactive Biotech Products, S.L.U. introduced Aged Black Garlic+ (ABG+®), with a sweet, “social” flavor that is odor-free and thus suitable for functional gummies. The science-backed ingredient delivers wellness benefits and won’t stimulate reflux the way fresh garlic can. Grown from a special variety of garlic, and cultivated just two hours from Pharmactive’s facility, it is gently processed using green technology. This method generates low waste and significantly reduces the environmental impact.


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MeliBio Announces $5.7M Seed Funding to Make Real Honey Without Bees

MeliBio raises $5.7 million dollars to scale and commercialize sustainable and nutritious bee-free honey
March 21, 2022
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MeliBio, Inc., a food-tech company focused on creating real honey without bees, announced a $5.7M Seed round to scale its proprietary technology of precision fermentation and plant science and launch its first line of commercial products. The round is led by Astanor Ventures, with participation of existing and new investors.


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Events

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

June 28, 2022

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

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2022 SEGMENT GROWTH

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