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Protein Challenge 2040: how to meet future protein demand

The Protein Challenge 2040 is the first international innovation partnership to explore how supply and demand of protein for a growing population can be balanced, in a way which is affordable, healthy and good for the environment. The Protein Challenge 2040 is a consortium of organisations: Hershey's, Quorn, Target, Volac,the World Wildlife Fund (WWF),

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Research: Starch Structure and Protein Interaction in Rice Pasta

Research shows how process conditions affect starch structure and its interactions with proteins in rice pasta in the journal Carbohydrate Polymers.

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Market: Clean Label Choices in Confectionery

Nearly 9.5% of all confectionery launches recorded by Innova Market Insights in the 12 months to the end of September 2012 used either natural or additive-/preservative-free claims or both.

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Research: Functional Food Product Development - Opportunities and Challenges

The article 'Functional Food Product Development - Opportunities and Challenges' describes the differences for food manufacturers face when developing functional foods compared to traditional foods.

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Research: Improvement of AOAC Dietary Fiber Method

Research published in the journal Food Chemistry looked at the improvement of the AOAC 2009.01 total dietary fiber method for bread and other high starch containing matrices.

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Research: Antimicrobial Effect of Lemon Juice in Marinated Beef

Inactivation by lemon juice of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes in beef marinating for the ethnic food kelaguen was described in research published in the International Journal of Food Microbiology.

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7/6/15, Your guide to IFT 2015: From... »»
7/5/15, New formats help make... »»

Broccoli is one of the stereo-typically most hated vegetables from childhood, but now it is emerging as one of the hottest trends in snacking with new formats that promise to be kid- and adult-friendly.


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7/2/15, New natural, cost-effective... »»

Geneva-based Natural Taste Consulting (NTC) is launching a plant-derived bitter blocker for applications such as dark chocolate, instant coffee, teas, energy drink and dietary supplements.


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7/2/15, Dang, that’s good! An... »»

A great product, deep pockets, and entrepreneurial zeal are critical to the success of any food start-up, but there’s always an element of luck, says Dang Foods’ founder Vincent Kitirattragarn, who impressed his first major customer with his toasted coconut chips via a chance encounter at a trade show in 2011, launched his first products in 2012, and is on course to generate revenues topping $8m in 2015. 


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