Product innovations

694 Results

Developing with Plant Protein for Success

Almond Board of California | Recorded the 19-Feb-2020 | Webinar

Join the Almond Board of California (ABC) to discover the positive attributes almonds bring to plant-based products and learn more about protein-rich ingredient...

Seniors: Managing Nutritional Deficiencies and Blood Glucose

Quintessence Nutraceuticals | 04-Dec-2019 | Technical / White Paper

Common concerns for senior citizens are increased risk for chronic health conditions and nutritional deficiencies, both of which can result in prediabetic...

Product Recovery (Pigging) for Food Manufacturers

HPS Product Recovery Solutions | 25-Nov-2019 | Technical / White Paper

Sanitary product recovery ("pigging") is in wide use by food manufacturers that pump liquids or wet products.
It gives a high ROI and...

Lab efficiency and the impact on food testing labs

Merck KGaA, Darmstadt, Germany | Recorded the 13-Nov-2019 | Webinar

How you can do more with less while still maintaining accurate results and the highest quality..

Celery Juice and the Health-Conscious Consumer

Florida Food Products | 25-Oct-2019 | Technical / White Paper

Celery juice is an on-trend beverage ingredient with sought-after health benefits. Given its popularity, it’s no surprise that celery juice is showing...

REAL Eggs Integral Role in Baking White Paper

American Egg Board | 06-Oct-2019 | Technical / White Paper

By enhancing ingredient statements, REAL Eggs contribute to gold standard quality. In a world where consumer expectations evolve at sometimes dizzying...

Enhancing Bakery’s Appeal

Bunge Oils | 23-Sep-2019 | Technical / White Paper

Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory...

Color plus clean labels from a proven ingredient

Briess Malt & Ingredients Co. | 06-Sep-2019 | Product Presentation

BriesSpecialty™ Malt Flours offer natural color and flavor adjustment for cookies, breads, and other grain-based foods. Ranging in color from light to...

Accelerate your supply chain as pressures intensify

William Reed | 02-Sep-2019 | Technical / White Paper

Food, Drink and Non-Food manufacturers are under pressure. Range reviews, massive retail mergers, the backlash against plastic packaging and the ongoing...

Disruption of clean label: How adoption has accelerated change

Ingredion | Recorded the 10-Sep-2019 | Webinar

This moderated webinar contrasts regional trends against the fundamentals of clean label and reveals the challenges these trends pose for manufacturers....

Snacking: Consumers want more than guilty pleasure

American Egg Board | 08-Jul-2019 | Product Brochure

Snacks crept in from the dark shadows of guilty pleasure to grab a dominant and even bold role in America’s dining habits. Far from the furtive midnight...

How food manufacturers are moving to clean labels

Oakland Innovation Ltd. | 01-Jul-2019 | Technical / White Paper

Today’s consumers are more concerned with the integrity of the food and drink they consume so how should manufacturers of food and beverage products respond?

4 best practices to speed up product development

LASCOM | 13-Jun-2019 | Best Practice

New product development projects may appear to be unsolvable equations of ever-changing criteria: consumer demand, economic and political influence on...

What You Need to Know: Formulating with Almonds

Recorded the 26-Jun-2019 | Webinar

With more forms than any other tree nut, almonds offer endless application techniques to achieve various textures and flavors in product development. The...

Pectin combined with starch in gummy confectionery - A flexible system for individual textures

H&F – Innovative Solutions for your Product Developments | 20-May-2019 | Technical / White Paper

Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures...