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FOOD INNOVATION and R&D
News on food innovation, new food products, food industry R&D, food ingredients and their applications.
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SAVE FOOD

SAVE FOOD | FOOD INNOVATION and R&D | Scoop.it
CREAFEM FOOD CONSULTING® official member of EU FUSIONS Multi-stakeholder European Platform. FUSIONS, a four-year EU FP7 project, is working toward a 50% reduction of the food waste generated in the EU and a 20% reduction in food chain resource inputs, by 2020. The project, which is coordinated by Wageningen University Food & Biobased Research.
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Explore a new world of variety flours

Whole grains contain all three parts of the grain kernel. Refining normally removes the bran and the germ, leaving only the endosperm. Without the bran and germ, about 25% of a grain’s protein is lost, along with vital nutrients. Flour millers add back many of the vitamins and minerals to enrich the refined grains; however, whole grains are considered healthier because as they naturally provide more protein, more fiber and many important vitamins and minerals.

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New food labelling rules: key questions remain

New food labelling rules: key questions remain | FOOD INNOVATION and R&D | Scoop.it
Key questions about the EU’s new food labelling rules remain unanswered, according to speakers at the Food Manufacture Group's webinar on the Food Information to Consumers Regulation (FIR) last month.
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Food Business News | Even sweet flavors may need masking

Food Business News | Even sweet flavors may need masking | FOOD INNOVATION and R&D | Scoop.it
News, Markets and Analysis for the Food Processing Industry
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Egg snack packaging finds odor-free solution

Egg snack packaging finds odor-free solution | FOOD INNOVATION and R&D | Scoop.it
Eat eggs in the office at lunchtime and the chances are you won’t be too popular.
CREAFEM FOOD CONSULTING®'s insight:

This is the first time this patch has been used for eggs and means that once opened the Snack Egg smells just as you would expect of a freshly boiled egg. The patch absorbs all confinement odors, meaning when the customer opens the pack it smells as fresh as the moment it was packed.

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HOTS in 2014

HOTS in 2014 | FOOD INNOVATION and R&D | Scoop.it
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Working Behind the Scenes

Working Behind the Scenes | FOOD INNOVATION and R&D | Scoop.it
However, according to IFIC’s 2013 Functional Foods Consumer Survey, more than half of consumers say they are getting at least some probiotics, but many claim they are not consuming enough to get a health benefit.
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FOOD MAGAZINES

FOOD MAGAZINES | FOOD INNOVATION and R&D | Scoop.it
October / November 2013 – Digital edition
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Tree nuts could reduce risk of pancreatic cancer in women

Tree nuts could reduce risk of pancreatic cancer in women | FOOD INNOVATION and R&D | Scoop.it
According to a long-term women's health study, women who eat a 1oz serving of tree nuts two or more times a week have a reduced risk of pancreatic cancer compared to those who do not.
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Why texture is so important

Why texture is so important | FOOD INNOVATION and R&D | Scoop.it

Bakers know consumers shop with their eyes and taste buds. They also know that consumers tend to not think about texture unless it is bad, as in a stale slice of bread, a soggy cracker or a muffin that crumbles apart. Texture can be the most ­important unvoiced expectation in the new product equation.

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Runa: Guayusa Tea focused energy by balancing as much caffeine as one cup of coffee with twice the antioxidants of green tea

Discover Runa Tea. Find out more at www.runa.org
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Naturalbeverageguide

BevNET Magazine's 2013 Natural Beverage Guide
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2013 New Beverage Guide

BevNET'S 2013 New Beverage Guide
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SAVE FOOD

SAVE FOOD | FOOD INNOVATION and R&D | Scoop.it
CREAFEM FOOD CONSULTING® official partner of FAO SAVE FOOD Global Initiative !
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Food Information to Consumers Regulation – what you need to know (WEBINAR)

Food Information to Consumers Regulation – what you need to know (WEBINAR) | FOOD INNOVATION and R&D | Scoop.it
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Top 10 Food Trends to Watch for 2014

Top 10 Food Trends to Watch for 2014 | FOOD INNOVATION and R&D | Scoop.it
Sterling-Rice Group identified the top ten food trends that will be serviced on restaurant menus and line supermarket shelves in 2014. A team of over 100 chefs, restaurateurs and foodies compiled the 2014 Top Ten Food Trends. The New Year will see a continuation of healthy options, but with an occasional splurge.
CREAFEM FOOD CONSULTING®'s insight:

 

Lemon: Lemon is the unmentioned brightener of dressings and sauces. Lemon will shine as a main ingredient in its purest freshest juice or preserved form.Tea: Black, green, and other leafy brews will bring a healthy, flavorful twist to dinner, desserts, and more.Middle East: Middle Eastern seasonings such as sumac, za’atar, and marash will expand the boundaries of traditional Mediterranean cuisine.Nut-dairies: Milk made from cashews, almonds, and peanuts bring dairy-free flavor to sauces, drinks, and dinners.Yolk: The creamy yolk will reign adding richness previously provided by cheese, dairy, and sauces.Refined American Eats” Wedge salads in creamy Caesar and other upscale classics will take center plate over burger and fries.Poaching and Steaming: Smoky liquids, wine, coffee, and beer replace water for more flavorful dishes.Seaweed: Nurtirtious and full of deep, salty flavor, seaweed moves beyond sushi as a snack and umami-rich seasoning.Pasta: New noodles of alternative flours, global spices, and new shapes replace tradition pasta.Farm-to-Table: Exotic meat—goat, rabbit, and pigeon-raised by small-scale produces offer new feel-good protein choices.
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The Customer is always right !

The Customer is always right ! | FOOD INNOVATION and R&D | Scoop.it
CREAFEM FOOD CONSULTING®'s insight:

CheerioGeneral Mills in January announced it had taken steps to rid Cheerios of genetically modified ingredients. Changes in sourcing and handling of ingredients, such as separating cane sugar from beet sugar and using corn starch made with non-bioengineered corn, enables the company to label its original Cheerios cereal as free of bioengineered ingredients. The announcement followed a G.M.O. Inside campaign from national non-profit group Green America pushing the company to remove the controversial components from the top-selling cereal.

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Virtues and values of honey and malt

Virtues and values of honey and malt | FOOD INNOVATION and R&D | Scoop.it

Today’s consumer is more aware than ever before about the ingredients in the foods they eat !

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Smoke flavouring legislation published

Smoke flavouring legislation published | FOOD INNOVATION and R&D | Scoop.it
Legislation controlling the use of smoke flavourings has been published and will apply from 1 January 2014...
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Natural Products Insider - NOV-DEC 2013

Natural Products Insider - NOV-DEC 2013 | FOOD INNOVATION and R&D | Scoop.it

Enzymes digestion

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Food and Drink Federation identifies 'innovation priority areas'

The UK's Food and Drink Federation has set out shared priorities for researchers and industry to 'plug the gap between basic and applied research'.
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Trans fat-free oils

Trans fat-free oils | FOOD INNOVATION and R&D | Scoop.it
CREAFEM FOOD CONSULTING®'s insight:
Food manufacturers soon may need to find alternatives to partially hydrogenated vegetable oils (P.H.O.s), as the Food and Drug Administration moves to remove artificial trans fat from processed foods. Partial hydrogenation brings about artificial trans fat in food products. According to the F.D.A., consuming trans fat raises low-density lipoprotein (L.D.L.) or “bad” cholesterol, which increases the risk of coronary heart disease.

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Food and Beverage Manufacturers Increasing Number of New Products Developed

The food and beverage industry shows signs its R&D engines are revving again.
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New Beer Guide

Brewbound's Fall/Winter 2013 New Beer Guide
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Brewbound New Beer Guide

2013 New Beer Guide
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