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Food expo exhibitors offer ingredient options to address some of the thorny formulation issues confronting product developers.

For a taste of new product creativity, walk the aisles of the food expo.

Mary Ellen Kuhn, executive editor of Food Technology magazine, discusses label-friendly food preservation with Kemin (booth 3845) and Corbion (booth 1256).
Low-moisture foods, such as flour and peanut butter, have made national headlines in the past few years due to foodborne illness outbreaks associated with pathogens in these products.

When it comes to communicating the benefits of technologies, don’t settle for leftovers.

Recruiting representatives from 25 food and beverage companies set up shop in the Sands Expo Center to informally meet and greet job seekers.
Plant-powered product growth, active nutrition, and more are highlighted at Taste the Trend pavilion.
Lauren Shimek, founder and CEO of Food.Tech.Design, and Charlotte Biltekoff, associate professor of American Studies and Food Science and Technology at the University of California, Davis, drew a large crowd for their session “Design Thinking for Food” on Monday morning at the IFTNEXT stage. With a casual setting and interactive presentation, the session encouraged forward thinking and collaboration—exactly what IFTNEXT is all about.
Seaweed supplier debuts new kelp purée.
A new definition for dietary fiber has jurisdictions talking and food companies scrambling.