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462 Results

Optimization of Gum Acacia/ Modified Starch/Maltodextrin Blends for the Spray Drying of Flavors

According to the results of this study, there is a trade-off in what can be achieved as advantageous or not when replacing gum acacia with modified starch and/or maltodextrin for spray drying purposes.

McBoeck, LLC

Monell Study Shows Starchy Foods Affect Infants Salt Preference

Study shows how starchy food intake at an early age may affect salt and salty food preferences later in life.

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Campbell’s Soup Modifies Original Recipe

Campbell’s Soup is changing its original broth with 30 ingredients to have 20 ingredients.

Despite scientific evidence demonstrating that consumption of foods developed using genetically modified organisms (GMOs) is safe, public opinion called for the labeling of foods made with these ingredients.

Biotechnology and Genetically Modified Organisms in Food Labeling Requirements

Genetically modified foods have faced significant pushback from consumers, sparking a trend in labeling laws; here's what you need to know.

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Patent Pick: Modified Maillard Confections

Patent Picks are chosen by the editors from publicly available sources. Today's invention, from the Hershey Company, describes variations of the Maillard reaction for use in creating, for example, carmelized white chocolate.

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Labeling Vanilla Flavorings and Vanilla-Flavored Foods in the U.S.

Vanilla flavorings are the only flavorings subject to a federal standard of identity. An understanding of the vanilla standard and the general flavoring labeling regulations is necessary to properly label vanilla flavorings and the foods to which they are added.

Symrise Offers Enzyme-Modified and Cultured Dairy Flavors

The flavors can be applied to baked goods, cookies, cakes/cheese cake, cream fillings, sweet toppings, sauces, ready-to-eat cereal, and cereal and snack bars.

Anuga FoodTec 2015

Mar 24th, 2015Mar 27th, 2015

Anuga FoodTec 2009

Mar 10th, 2009Mar 13th, 2009

Markus Lipp, director,food standards, US Pharmacopeia

NEXT: Commoditization and Food/Flavor Safety

Markus Lipp on why adulteration is not a quality issue, but a safety concern.

The report finds that 57% of flexitarians are more trusting of the food industry than 36% of animal protein consumers.

FoodThink Study Reveals 2022 U.S. Flexitarian Food Trends

The report finds that 57% of flexitarians are more trusting of the food industry than 36% of animal protein consumers.

Takasago Opens Food/Flavor Development Site

In support of trial production, evaluations, and food and beverage concepts, Takasago International Corp. (Tokyo) has opened an 800-sq m food design center at its Hiratsuka, Japan-based corporate R&D site.

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Whole Foods Market’s Top 10 Food Trends for 2018

Whole Foods Market has released its annual food trend report, which highlighted rising flavor trends like floral flavors, functional mushrooms and textured products.

Frutarom Acquires British Flavors Maker FoodBlenders

Frutarom's acquisition aim is to expand upon its savory activity in the UK and throughout the world.

Consumption of flavoring materials as food ingredients and food additives

The basis of quantitative food identity is the consumption of unavoidable and harmless quantities of flavoring materials in the form of traditional foods. Therefore a comprehensive study is needed of the quantitative occurence of flavoring materials in all common foods, such as fruits, vegetable, meat, seafood, cereals, and spices.

AI & FoodTech Summit: The AI Transition Puzzle

Sep 3rd, 2024Sep 5th, 2024

Foodvalley NL is the European Hub of Food Innovation Hubs supported by World Economic Forum and partners.

Foodvalley Joins Food Innovation Hubs

The collaboration was announced on November 23, 2020, in a pre-event in support of the 2021 U.N. Food Systems Summit.

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