Gluten can be tricky to remove from products such as breads and pizza doughs. However, by utilizing a selection of key ingredients, it is possible to retain a product’s taste and texture without using gluten.
Samples of two functional beverages and a fortified graham cracker will feature some of BI Nutraceuticals’ newest ingredients.
ADM has formulated product concepts that show how its ingredients can be used to produce healthier and better-tasting foods and beverages that meet the demands of today’s consumers.
A diverse diet produces a diverse gastrointestinal (GI) microbiome, which leads to better health outcomes. Research on specific food components shows promise in treating diseases, such as Type 2 diabetes, obesity and bowel disorders.
IFT session presenters consider the impact of the 2015 Dietary Guidelines and the revision of the Nutrition Facts Panel.
Award-winning chef Marc Forgione cooked up popcorn shrimp featuring sorghum as an ingredient in the Cooking Up Science session sponsored by United Sorghum Checkoff Program.
In one of six main stage presentations put on in its booth (#5250), Mintel’s directors of innovation and insights Lynn Dornblaser and David Jago shared with attendees data on how consumers view dieting.
Despite the weather-related cancellation of this year’s Fun Run, all funds donated will still go to the foundation. This year, that will be $140K—breaking last year’s record-setting total.