The plant-based food market has seen explosive growth during the past few years as consumers cut back on cholesterol, try to avoid lactose and opt for healthier dietary habits. Some are concerned about animal welfare, and others worry about sustainability and the effect of animal agriculture on the environment. Regardless of the reason, more people are shifting to […]
DouxMatok raises $22M to commercialize its sugar reduction technology
As consumers become increasingly concerned about excess sugar in their diets, companies have been searching for a solution that won’t negatively affect product taste. With the funding DouxMatok received, the company will likely be able to quickly scale-up production. And if it can deliver on its claims of reducing 40% sugar content in food product […]
Epogee Foods launches fat replacement ingredient
This fat replacement product could attract a lot of interest since it can be used in a wide variety of foods, according to the GRAS notice filed with the FDA in 2015. Epogee says the product can successfully reduce caloric intake because its chemical composition helps resist digestion. It has also been “rigorously tested” in more than 60 […]
Buyers agree to minimum cocoa price increase after Ghana and Ivory Coast threaten to stop sales
Cocoa buyers and processors are dependent on Ghana and Ivory Coast for their supply of cocoa beans, a fact underscored by how quickly they agreed to the price hike. Cocoa prices have fluctuated a lot in recent years due to climate change, overproduction and problems posed by child labor and forest destruction. If the supply […]
At Molson Coors, supply risk management starts with real-time data
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Kokumi: The sensation that makes tasting better
Kokumi, a Japanese word, roughly translates to “rich taste” or “delicious,” depending on who you ask.###While some consider it to be the sixth taste, this flavor enhancer serves a more important purpose. Kokumi adds craveability.###“It’s a taste sensation,” Nicole Warren told Food Dive. She’s the PR and marketing supervisor for Ajinomoto, the Japanese flavor company that […]
Maintaining mouthfeel: The challenge of preserving food texture on the shelf and during delivery
Two years ago, Popular Science declared texture the final frontier of food science. ###The publication noted the importance of texture has long been downplayed compared to taste and smell. But nowadays, with the swiftly growing demands of restaurant food delivery and prepared food sections in grocery stores, consumers and operators alike are quickly recognizing the importance of maintaining texture.###Consider […]
Coffee can help burn fat, study finds
Long gone are the days when doctorferrous fumarate for pregnancys strongly advised against drinkiolives without ferrous gluconateng coffee, thinking it could strain the heart and stunt growth. This was based on outdated research that often failed to factor in other lifestyle factors, such as smoking, according to Time.###Even before this new study from the University of Nottingham, […]
Meatless Farm products come to Whole Foods
Since the inception of the company, The Meatless Farm Co. has been searching to go global. Now, the company’s entrance into the U.S. marks its fifth international market, and perhaps its biggest one.###Plant-based meat has been taking off in all sectors of the food business. At the National Restaurant Association conference this year, Technomic Executive […]
Ingredion rolls out line of clean-label texturizing starches
Ingredion developed these new texturing starches to help food and beverage makers clean up their labels by using more natural ingredients. According to FoodBev, they provide similar viscosity and gel strength airon supplement 8 mgs modified starches that are typicalferrous bisglycinate redditly made from corn, wheat, potato or tapioca and are used to thicken, stabilize […]