Formulators looking to incorporate ginseng into functional food products should minimize the ingredient’s bitter and earthy flavors in order to succeed on the US market, suggests new research published in the Journal of Sensory Studies.
Vancouver-based Functional Technologies claims it has developed a new, faster-acting proprietary yeast strain capable of reducing acrylamide under most food processing conditions, regardless of the presence of other yeast nutrients.
Canadian plant protein specialist Burcon NutraScience Corporation is in talks with a potential partner to commercialize its novel pea protein isolate ‘Peazazz’ and the associated extraction technology.
The number of new products launched in the US market featuring the term ‘diet’ in the brand or product name has plummeted in the last five years as weight conscious shoppers seek out more positive messages, according to market researchers.
There is “no silver bullet” to reverse the growing trend of alienation from today’s farms, according to the Center for Food Integrity (CFI), a non-profit industry-backed group that aims to ease consumer fears about the US food supply.
Negative publicity concerning the possible adverse effects of energy drinks has only encouraged US energy drink growth in recent years, with consumers attracted by ‘edgy’ product positioning, but another formula is needed to boost growth.
Penford Food Ingredients has developed a new potato-based resistant starch ingredient for adding fiber to a wide range of foods, including both gluten-free and gluten-containing baked goods, cereals, yogurt and snacks.
Cal Poly has opened a new meat processing center that involves students and industry in the entire production chain, from animal care and nutrition, to making, marketing and packaging innovative ready-to-eat meat products.