Advanced Food Systems, Inc., offers a variety of precoats that help improve batter/breading adhesion, moisture retention and freeze/thaw stability. ...More
Wixon, Inc. achieved GFSI Certification to the FSSC 22000:2010 (Food Safety System Certification 22000) by Lloyd’s Register Quality Assurance, Inc. ...More
To meet the demand for gluten-free food products, manufacturers have developed a range of ingredient solutions that mimic the functionality of wheat flour. ...More
Although the classics (lemon, meet butter) are still popular when it comes to seafood, maturing tastes—and advances in processing technology, such as use of enrobed sauces on frozen seafood—have expanded the options, with sweet heat and ethnic flavors coming into play. ...More
Consumers are increasingly interested in clean labels. The use of natural colors—which continue to grow in number—can help formulators meet that goal. ...More
Crisp Sensation, a snack coating technology from Crisp Sensation Holding Company, provides frozen and coated food products with a crunchy shell, even when cooked in a microwave. ...More
Since American consumers insist on eating fried foods, we owe it to their health and to our bottom lines to make fried foods healthier via oil selection, preventing oil migration during frying and other steps. ...More
To help further the development of more foods suitable for celiacs, the American Egg Board reminds formulators that eggs—a naturally gluten-free food—add nutrition and functional appeal to gluten-free foods. ...More
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