Push for Better Soy-Based Foods With Extrusion
08/28/2009 -
Soy is a valued food ingredient because of its protein-rich composition and its nutritive and disease-preventive qualities. New developments in twin-screw extrusion processing technology allow successful design of unique snack and breakfast cereal products.
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Personalized Foods
08/25/2009 -
Today’s formulators seek ingredients that provide select segments of the population with specific health benefits. Such “life-stage foods” are possible because of advancements in nutritional systems biology, the science of understanding the interaction between food components and diet with cells, organs and the whole body.
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High-Fiber Pasta Solutions
08/20/2009 -
Adding fiber to pasta seems a natural fit, but it can be challenging. Fiber-rich ingredients can dictate changes to formulas and processing steps.
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Formulating Nutritional Shots
08/13/2009 -
One-shot servings delivering everything from improved digestive health and immune boosts to sustained energy and lower cholesterol are catching the attention of consumers all over the world.
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