A shelf stable product can maintain its quality and microbiological safety sitting at room temperature (i.e., canned vegetables, soups, dry rice). The topic of shelf stability addresses ways in which food manufacturers maintain the flavor, texture and safety of a product for a given time period and the various food preservation and packaging techniques that are used to extend a food's shelf life.
Two cultured dairy products—an apple parfait from YoCrunch and a fruit-and-fiber yogurt from Sensient Flavors LLC—were named the most innovative dairy products of the year during the IFDA Milk and Cultured Dairy Products symposium that took place April-24-26. ...More
Denali Ingredients developed a line of Greek frozen yogurt concepts to provide dairy manufacturers with the complement formulas, stabilizers and flavor ingredients necessary to begin manufacturing Greek frozen yogurts. ...More
An optimized rice bran, from BENEO, offers food producers a high-quality, shelf-stable product that encompasses a wide range of nutritional and functional benefits. ...More
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
Opportunities for Latin American beverages, like sodas, cocktails, aguas frescas with tropical fruit, energizing yerba maté and grain-based atoles, span all levels of foodservice and retail. ...More
“So … tell me your story!” That’s the first thing I say to the random young foodie entrepreneurial types that email and ask if I can help them because they have developed a recipe and are wondering if they need one of those “food science people” to help them manufacture it. ...More
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