Roasting vegetables and spices brings out a natural sweetness and deepens flavors, adding interest to a variety of applications and menu items, from frozen pizza to soups, dips, sandwiches and snacks. ...More
University of Wisconsin-Madison scientists have developed a new variety of potato that helps reduce acrylamide during the cooking process, according to a new study published in the journal Crop Science. The findings may one day help producers significantly reduce food ...More
The grain-based baking and cereals industries have a lot to contend with these days: rising commodity and energy prices, consumers’ shifting notions of healthy foods, gluten-free and acrylamide concerns, just to name a few. ...More
While food technologists must formulate with the label in mind, they also must consider all of the characteristics a sweetener—from sucrose to fructose, sucralose to stevia—will bring to the product and the way it will be perceived upon eating. ...More
Vacuum frying can be an alternative to deep-fat frying to produce nutritious and novel snacks with desired quality attributes, since vitamins and color were greatly preserved and oil absorption could be substantially reduced, according to a study published in the Journal of ...More
The Occupational Safety & Health Administration (OSHA) released a Safety Health Information Bulletin for employers and workers involved in the manufacture of flavorings in flavoring, food and beverage manufacturing about the potential health effects associated with ...More
New angles on pizza today include use of artisan ingredients—like meats and cheeses—but the classics are still firmly in control of the market. The trick is to achieve a perfectly balanced pizza, a harmony of cheese, ingredients, sauce and crust. ...More
Dining out is down―as is the economy―so convenient, delicious dinnertime solutions like prepared, heat-and-eat, complete entrées are in unprecedented demand, with price driving purchase decisions. ...More
According to a recent study published in the American Journal of Clinical Nutrition, a diet based on high-heat-treated foods increases markers associated with an enhanced risk of type 2 diabetes and cardiovascular diseases (CVD) in healthy people. ...More
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