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Cereals and bakery preparations

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Regulatory Transparency: Open Doors & Open Discussions - ChromaDex

27-Aug-2014 - Spherix Consulting, a division of ChromaDex, is a global organization that provides food, dietary supplement, consumer product, and pharmaceutical clients with scientific solutions to regulatory issues. Spherix Consulting evaluates and manages risks associated with products under regulatory scrutiny, subject to...
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PROCURING NON-GMO INGREDIENTS – IT’S A MATTER OF TRUST - Ingredion

09-Jul-2014 - NMI found that 35% of U.S. shoppers say non-GMO is a concern to them. That’s up from 25% two years ago. In this webinar you will learn more about the consumer landscape for non-GMO foods and the complex issues ingredient...
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Moments Matter: Motivations Behind Snack and Breakfast Bar Occasions - Almond Board of California

03-Jul-2014 - Consumers are now snacking more than ever1, so successful product development depends largely on understanding the motivations that drive purchase among your target audience. Based on new research that delves into consumers’ snacking and breakfast behaviors, Dave Lundahl of InsightsNow...
Download now!Clinical study

Phase 2 Stability & Activity in Mashed Potatoes - Pharmachem Laboratories

01-Jun-2014 - When the white kidney bean powder, Phase 2 Carb Controller®, (known as StarchLite in Europe) was incorporated into a prepared food, ingestion of it yielded the desired glycemic effect in vivo. However, the available laboratory assay techniques were unable to...
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Consumer attitudes and behaviors toward sweeteners - CRA

24-Jun-2014 - The Sweetener360 is a custom research study that provides an unprecedented segmentation analysis of more than 10,000 consumers, bringing together attitudinal research, shopper data and video interviews. Results show that taste and price remain the primary influencers of consumer purchase...
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See How Prinova’s Solutions Division Can Help You - Prinova

17-Jun-2014 - Prinova Solutions is Prinova’s value-added division. Our goal is to provide superior quality nutrient fortification solutions to simplify your supply chain and lower costs. Our focus is to provide a broad range of functional ingredients and custom premixes to solve...
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An Advance Look at Great Food Solutions from AIDP - AIDP

17-Jun-2014 - As a leader in functional ingredients, AIDP has developed a Good Science makes Great Food initiative.  The attached product overviews gives an advance look at the best tasting plant based protein line, introduces TastiMin a new line of tasteless minerals...
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Clean label sodium reduction & MSG/I+G replacement - Cambrian

16-Jun-2014 - Voted one of the top 3 innovative ingredients at FIE, Camlow™ offers a natural alternative to traditional sodium reduction strategies without using KCl.  Camlow™ can achieve reductions in sodium of up to 50% while maintaining function and boosting flavor. Visit...
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Redefine healthier and more indulgent products. Explore with us. - Solazyme Health Science

16-Jun-2014 - AlgaVia™ Whole Algal Flour delivers unprecedented texture and taste in reduced fat and indulgent formulations. Golden yellow in color and water-dispersible, AlgaVia™ Whole Algal Flour is a new source of healthy-lipids that can reduce or replace dairy fats, egg yolks...
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GRAS: Secrets or Science White Paper - ChromaDex

29-May-2014 - Spherix Consulting, a division of ChromaDex, is a global organization that provides food, dietary supplement, consumer product, and pharmaceutical clients with scientific solutions to regulatory issues. Spherix evaluates and manages risks associated with products under regulatory scrutiny, subject to product...
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Microalgae - the future of foods? Take baked goods... - Roquette

24-May-2014 - Our distant ancestors, microalgae have played a major role in the development of life on Earth.Today their exceptional properties – nutrition, renewability, functionalities – point to a future of great importance to humankind: involvement in feeding a growing world population. Find...
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Clean and natural: getting to the heart of it - Zeelandia

24-May-2014 - One of the lead drivers among retailers and producers of bakery products is ‘clean label’. Similarly hot topics are ‘natural’ and ‘organic ’. These stem largely from consumer demand. Developed markets, including Western Europe, have created a culture of label...
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The bakery holy grail? Ingredients & technologies for tasty health - William Reed Business Media

24-May-2014 - Fat, salt and sugar reduction in bakery isn’t new, but do formulation capacities and potential match up to ever-growing demands from both consumers and governments?Overcoming technical hurdles has become the norm in bakery reformulation, and some ingredients and technologies work...
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Marketing healthy bakery: What does the consumer really want? - William Reed Business Media

24-May-2014 - How do you convince a consumer to buy your fat-free donut on impulse when the full-fat, extra chocolate version is on display too?The global bakery sector has developed an array of better-for-you products, overcoming lots of technical hurdles to get...
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The Roundtable -‘Is self-regulation sufficient?’ - William Reed Business Media

24-May-2014 - Should fat, salt and sugar reduction in bakery be regulated – or is industry doing enough?Bakery manufacturers face increasing pressure to develop healthier variants as global obesity and diet-related illness spiral. Industry has been making efforts and R&D continues to...
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EPCevia, A Stevia Reb-olution -

22-May-2014 - EPC is an innovative developer and provider of stevia-based sweetening solutions commercialized under the brand EPCevia.Consumers have been facing challenges in using stevia in various applications due to its particular taste. EPC highlights the fact that stevia as a high-performance...
Download now!Technical / white paper

How Safe is Our Food Supply? White Paper - ChromaDex

05-May-2014 - The Pew Charitable Trusts and the Natural Resources Defense Council (NRDC) released reports questioning the suitability and integrity of the GRAS process and the resulting safety of the nation’s food supply.  This white paper offers a perspective on the transparency,...
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The FoodNavigator-USA Forum: Gluten-free in Perspective - William Reed Business Media

30-Apr-2014 - In this unique debate, moderated by FoodNavigator-USA editor Elaine Watson, our expert panel will explore gluten-free market trends and growth opportunities, the science behind celiac disease, gluten intolerance and wheat allergy, and the technical challenges of formulating great-tasting gluten-free products. We...
Download now!Data sheet

Vanillin with a better taste - Borregaard

10-Apr-2014 - Vanilla is one of the world’s popular flavours. Borregaard launches EuroVanillin Borrebon. No other flavour  as vanillin has such a long heritage, evoking fond memories and unforgettable taste experiences. Fortunately there is technology that can make the warm, mellow taste...
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Extending the shelf life of dry products containing fruit - Taura Natural Ingredients

31-Mar-2014 - Products featuring real fruit appeal to today’s health-conscious consumers. But significant technical obstacles have previously limited the use of fruit-based ingredients in many dry products with a long shelf life, such as cookies, baked goods, cereals and snacks. This new White...

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