Roquette America on Sept. 14 officially opened the Roquette® Innovation Center in Geneva, Ill., which will allow customers access to a world-class development environment, the ability to create and enhance products for the Nutrition, Pharmaceutical, Nutraceutical, and ...More
Few areas of nutrition are wrought with more controversy and misinformation than sweeteners. This article sheds light on the research behind both nutritive and non-nutritive sweeteners and the role both play in obesity and weight loss. ...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
Today’s dairy-based beverages—from smoothies to probiotic shots—are dressed up with appealing nutrients, healthful bacteria, colors, flavors and more, making formulation much more complex. ...More
Researchers in the University of Arkansas-Fayetteville food science department demonstrated that dried plum mixtures can be used to substitute for phosphates in poultry processing. ...More
Snack and nutrition bars used to come in one form: hard. Advances in protein technology and a palette of fruits, syrups, grains and hydrocolloids can now fine-tune the bar’s eating quality, from chewy to crunchy. ...More
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