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.
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 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.
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.
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.
Kelly Hensel, Senior Digital Editor of Food Technology magazine, talks to Tate & Lyle and Cargill about their innovative sweetener solutions on display at IFT15.
Session 121 will present information on the latest developments in fermented functional foods, highlighting benefits and identifying technology gaps and opportunities.
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.
Two product concepts from Jungbunzlauer illustrate functions of its ingredients in reduced-sodium and reduced-sugar products.
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.
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.
What are the factors that help make a product a success in the marketplace over the long haul? This session will offer some answers.