Food Chemistry

Sliming the Food Industry

The recent “pink slime” frenzy is just the latest in a series of fear-driven attacks on the food industry. All of this has become fodder for various interests vying to grab the microphone to blame modern food processing for all the ills of the world. ...More
May 11, 2012 By Lynn Kuntz
Posted in Blog, Colors
Educating The Next Generation of Food Scientists

The food science sector is predicted to grow by 16% through 2018, and ensuring there are enough qualified food scientists is important for the health and well-being of the population. And it all begins with providing high-school science teachers more tools and know-how for ...More
May 1, 2012
Posted in News
Silliker’s FL Facility Gains ISO 17025 Accreditation

Silliker, Inc., a food testing and consulting laboratory, announced its Lakeland, Fla., facility achieved ISO 17025 accreditation from the American Association of Laboratory Accreditation (A2LA) The Lakeland facility provides expert testing services to area processors, ...More
April 13, 2012
Posted in News
Q Laboratories Opens New Microbiology R&D Facility

Laboratories, Inc., completed construction on its new 5,000-square-foot state-of-the-art Microbiology Research and Development Laboratory facility. ...More
March 22, 2012
Posted in News
Roasted Vegetables and Spices—Little Effort, Big Flavor

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
November 18, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Boosting Protein With Hydrolyzed Whey

Whey protein hydrolysates can provide a unique opportunity to increase protein levels in food and beverage formulations. ...More
September 22, 2011
Posted in Articles, Flavor, Nutraceuticals, Sauces / Gravies / Soup
Mitigating Off Flavors

Understanding how flavors work—and how they can go astray—can help R&D avoid formulation guesswork and fine-tune product development. ...More
September 24, 2010
Posted in Articles, Bakery / Cereal, Fiber, Flavor
Baking Sans Trans

New trans-free fats, including those made from palm, canola and soybean oils—and often combinations thereof—help replace the functionality of partially hydrogenated fats in a wide variety of baked goods. ...More
July 26, 2010
Posted in Articles, Bakery / Cereal
Trans-Fat Formation in Frying Oils

The food-manufacturing and foodservice industries have been reducing the amount of trans-fatty-acid containing hydrogenated fats used. But there are worries that some trans fats might be created during the frying process. ...More
July 23, 2010
Posted in News, Bakery / Cereal
IFT: Food Supply Must Double

To meet adequate food demands for the growing world population, supply must nearly double in the next several decades, according to a new Institute of Food Technologists (IFT) report presented at IFT’s 2010 Annual Meeting and Food Expo in Chicago. ...More
July 20, 2010
Posted in News