Temperature

Temperature of Food, Beverages Affects Intensity of Taste

Changes in the temperature of foods and beverages have an effect on the intensity of sour, bitter and astringent tastes but not sweetness, according to a new study published online in the Chemosensory Perception journal. ...More
May 15, 2012
Posted in News
Pasteurizing Almonds With Infrared Heat

New research from the USDA’s Agricultural Research Service (ARS) Western Regional Research Center has discovered a new almond pasteurizing technique called “sequential infrared and hot air" (SIRHA) provides fast, reliable and relatively economical pasteurization. ...More
February 21, 2012
Posted in News
Baking in a Post-Trans World

Fat and oil processors are identifying the hurdles to successful trans-free baking, and developing alternatives that can clear them. ...More
February 14, 2012
Posted in Articles, Bakery / Cereal
Food Safety No. 1 Story of 2011

Americans ranked food safety as the No. 1 most significant food story of 2011, according to results of a survey commissioned by Hunter Public Relations. The results showed even in a year when global food prices hit record highs and both restaurant menus and retail food ...More
December 14, 2011
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
Formulating All-Natural Beverages

Formulating natural beverages, without the benefit of a federal definition of natural. ...More
November 15, 2011
Posted in Articles, Colors, Flavor
Sugar-Free Formulating

Sweetener options that meet sugar-free application needs, from confectionery to beverages to baked goods. ...More
October 20, 2011
Posted in Articles, Bakery / Cereal, Fiber, Flavor
Stabilizing Frozen Products

Frozen products need specialized systems to keep them from deteriorating under frozen conditions and temperature fluctuations. ...More
October 17, 2011
Posted in Articles, Bakery / Cereal
Presenting Nutrient Premixes

Manufacturers are turning to premixes as a convenient, consistent way to incorporate functional ingredients into their products. ...More
September 26, 2011
Posted in Articles, Bakery / Cereal, Fiber, Nutraceuticals
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