There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Quinoa, dubbed the mother of all grains, is starting to put in an
appearance as a meat analogue in vegetarian foods, with Israeli
company Soglowek launching quinoa-based patties to the
international market.
A new lid for convenience foods, which allows consumers to steam
cook products in a microwave, provides processors with an
alternative to the traditional boil-in-the-bag packaging.
A gel analyser can help food companies and laboratories measure the
texture of butter and cheese products, sauces, doughs and baked
goods, vegetables, meat products, candies, yogurts and puddings.
A new study conducted by the FDA says that acrylamide found in
fried and baked goods is unlikely to cause reproduction problems if
the general public consume it as part of the average daily diet -
but research is ongoing for its carcinogenic...