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pizza dough

Gluten-free Formulation Requires a Holistic Approach

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.

Foods Get a Nutrient Boost With Latest BI Ingredients

Samples of two functional beverages and a fortified graham cracker will feature some of BI Nutraceuticals’ newest ingredients.

Ingredients for Better-for-You Products

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.

Marc Forgione

Everyone’s Talking About Cooking Up Sorghum

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.

insect based foods

Exploring the Brave New World of Insect-Based Ingredients

Insect-based ingredients are a nutritious, sustainable protein source, and interest is growing in the use of insects to help feed the world’s growing population. But product developers must be aware of issues related to food safety and allergenicity.

VIDEO: Trans-Fat-Free Alternatives to PHOs

Bob Swientek, Editor-in-Chief of Food Technology magazine, talks to IOI Loders Croklaan Americas and Qualisoy about how they are helping product developers meet the challenge of removing partially hydrogenated oils while maintaining the functional requirements of taste, texture, and shelf life.

Prebiotics & Probiotics at IFT15

VIDEO: Prebiotics & Probiotics at IFT15

Mary Ellen Kuhn, Executive Editor of Food Technology magazine, talks with Ganeden and AIDP about their prebiotics and probiotics—two important contributors to maintaining a healthy gut.

Sweeteners at IFT15

VIDEO: Sweetener Solutions at IFT15

Kelly Hensel, Senior Digital Editor of Food Technology magazine, talks to Tate & Lyle and Cargill about their innovative sweetener solutions on display at IFT15.

Yogurt

Fresh Insights Into Fermented Functional Foods

Session 121 will present information on the latest developments in fermented functional foods, highlighting benefits and identifying technology gaps and opportunities.

Healthy Grains

VIDEO: Healthy Grains at IFT15

Melanie Zanoza Bartelme, associate editor for Food Technology magazine, talks to Ardent Mills and Bay State Milling, who are showcasing healthy grain ingredients at the IFT15 food expo.

Jungbunzlauer Offers Solutions to Reducing Sodium and Sugar

Two product concepts from Jungbunzlauer illustrate functions of its ingredients in reduced-sodium and reduced-sugar products.

SK Food Features Crispy Ancient Grain Ingredient

New ancient grain ingredient is introduced by SK Food International.

Grocery shopping

Keeping Fresh Foods Fresh

The perimeter of the store and its assortment of fresh bakery, meat, dairy, produce and prepared foods are stealing market share from the center aisles.

Cooking Up Science

Stevia Ingredient Solutions for Dairy Applications

Soon after the IFT15 food expo floor opened on Sunday, July 12, Andy Chlebana, pastry chef at Joliet Junior College and winner of Food Network’s Spring Baking Championship, demonstrated two recipes using PureCircle’s new stevia Matrix Solutions line in the Cooking Up Science event booth.

Woman enjoying ice cream

Understanding Consumers’ Long-Term Relationships With Food Products

What are the factors that help make a product a success in the marketplace over the long haul? This session will offer some answers.

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