While whole eggs, yolks and egg whites all supply practical benefits to baked goods, it is egg whites that achieve a lofty, stable foam for aeration or a leavening effect. In fact, egg whites, when whipped, can produce foam six to eight times greater in volume than the original liquid.
Richard Hoelzel will work closely with Idahoan’s current and future customers on menu engineering
August 4, 2020
Idahoan Foods announced Richard Hoelzel as corporate executive chef, foodservice. In his new role, Hoelzel will work closely with Idahoan’s current and future customers on menu engineering as well as supporting new product development.
Dr. Venkateswarlu (Venkat) Sunkesula to assume role as associate director of research and technical services
August 4, 2020
Idaho Milk Products congratulated Dr. Venkateswarlu (Venkat) Sunkesula on his recent promotion within the company along with receiving his Doctor of Philosophy degree from South Dakota State University.
Speaking at New Products Conference: Rizal Hamdallah, Ocean Spray Cranberries
August 3, 2020
The old saying is that when life gives you lemons—you make lemonade. Yet here’s a case where a world leading cooperative, Ocean Spray Cranberries, is seemingly now making everything—from just a single berry. In mid-2019, Ocean Spray hired 18-year CPG innovation and marketing veteran Rizal Hamdallah as Chief Global Innovation Officer.
Montmorency tart and sweet Bing cherry juices are now available in the produce section of 61 Washington and Oregon QFC stores
July 30, 2020
CHERRiSH is a functional beverage with health properties to strengthen a natural line of defense. The company announced that its 12oz ready-to-drink 100% Montmorency tart and sweet Bing cherry juices are now available in the produce section of 61 Washington and Oregon QFC stores.
SweeGen offers sugar reduction solutions in Australia and New Zealand with FSANZ Approval of next-generation Stevia Sweetener Reb E.
July 30, 2020
Sugar reduction solutions company SweeGen announced Food Standards Australia, New Zealand (FSANZ) has assessed and approved Bestevia® Reb E stevia sweetener as a food additive, stated in Application A1183, published on July 28, 2020.
From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all the unique processed versions of fruits and nuts and the applications that they work best in. Handling these often delicate ingredients with care will ensure optimal presentation as well as safety and flavor quality for the duration of that application’s shelf life.
Four out of five global consumers say chocolate is either their number one favorite snack or one of their favorites, and almonds have been the number one ingredient in global consumers’ ideal chocolate products since 2008
July 27, 2020
Consumer demand for products offering both indulgence and health, unexpected ingredient pairings, and an emphasis on textures influenced recipes like a luxurious Aztec Almond Hot Chocolate, Almond Candied Orange & Coconut Mendiant, Almond Goji Berry Chocolate Bonbons and Almond Coriander Praline Truffles.
ON DEMAND:This webinar will feature an overview of a range of every day foods and review formulating techniques that will enhance the nutritional quality of these foods – particularly regarding adding protein – but also covering gluten-free and vegan approaches. We’ll cover items from breakfast, lunch and dinner – including snacks & beverages and a 100% gluten-free, vegan pizza!
ON DEMAND: This webinar will go over the basics of what you need to know when using an extruder to develop a final puffed product. It will also cover things to watch out for and mistakes to avoid when developing your puffed snack or cereal so it can be successful sooner with fewer trials.