Company expands product portfolio with next generation product candidate anticipated in 2022
June 4, 2020
Calyxt, Inc., a plant-based technology company, announced that its high oleic low linolenic (HOLL) soybean has been deemed a non-regulated article under the “Am I Regulated?” process by Biotechnology Regulatory Services of the Animal and Plant Health Inspection Service (APHIS), an agency of the United States Department of Agriculture (USDA).
Vegetable oils still lead the field over animal-based fats when it comes to new food oil developments. Perceived as healthier in that they contain more unsaturated fatty acids, they have faced challenges when it comes to cooking or baking, as they are not normally robust at the high temperatures needed in heat processing.
American Egg Board’s new eight-lesson online course helps food scientists, research chefs learn more about egg functionalities and contributions to taste, texture and sensory properties
April 8, 2020
To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group.
The Soy Innovation Challenge calls on ag-tech startups and teams to create value for soybean farmers through innovation and technology
March 31, 2020
US soybean farmers principally are price takers in the existing soybean supply chain, without transparent access to market signals originating from end users. Similarly, the complexity of the value chain makes it difficult for end users to buy raw materials that meet their needs.
Scalable portfolio of oils, fats and emulsifiers maximizes sensory and culinary experience
March 12, 2020
“While an increasing number of consumers are choosing plant-based meat alternatives for sustainable and nutritional reasons, they still insist on the experience of traditional meat,” says Mark Stavro, senior director of marketing. “Fat is a fundamental driver of the sensory and culinary experience of meatless foods, and it takes the right ingredients, scale, and technical expertise to create high quality products for this growing category.”
Cargill learns parents emphasize nutrition when choosing for kids; adults prioritize taste for themselves
March 9, 2020
A recent survey gauged attitudes across four key snack categories—including snack bars, salty snacks, candy and sweet baked goods—and it explored consumers’ decision-making processes when choosing snacks for themselves and their children.
Ingredion’s new EVANESSE CB6194 helps processors meet package claims; maintain taste, texture and functionality
March 5, 2020
EVANESSE CB6194 clean label emulsifier is a vegan chickpea broth that delivers the emulsification performance of traditional additives and the appeal of a single, recognized ingredient—without compromising taste and texture.
Facility investment aims to accelerate customer product launches
February 5, 2020
The new facility will allow the edible oils business to conduct multi-scale, continuous piloting, starting with the refining of new vegetable oils and blends and ending with innovative shortening solutions for breads, cakes, cookies, frying and other uses.
GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.
Check out the May 2020 issue of Prepared Foods, featuring our cover story on sweetener blends and sugar reduction, the increasing reliance on natural gums and fibers, new fruit and vegetable offerings, and much more.