Food Product Development
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From Concept to Consumer: Food Product Development - IFT.org

Since food science encompasses many disciplines, this video has application in the fields of biology, chemistry, family and consumer sciences, business and marketing.
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Student project explaining stages in product development
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Top 10 food trends unveiled at IFT17

News, Markets and Analysis for the Food Processing Industry
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Sodium reduction made easy!

Sodium reduction made easy! | Food Product Development | Scoop.it
Are you struggling to reduce sodium substantially in meat products without compromising taste and microbiological stability? Discover smart and easy t
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A novel, sugar-free binder syrup for healthier snacks

A novel, sugar-free binder syrup for healthier snacks | Food Product Development | Scoop.it
Keen to avoid adding sugars in glazed snack mixes, chewy seed bars, crunchy nut clusters or dried fruits? Then you should be interested in this ne
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Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert

Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert | Food Product Development | Scoop.it
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.
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Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

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Microencapsulation in Food and Related Applications - Slide Show | Food Science and Technology

Microencapsulation in Food and Related Applications - Slide Show | Food Science and Technology | Food Product Development | Scoop.it
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Assuring Product Integrity

Assuring Product Integrity focuseson the post farm gate sector of the dairy industry from farm collection to factory and then through the supply chain to the customer…
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▶ How It's Made Tetra Pak Containers - YouTube

Discovery / Science Channel's "How It's Made" Tetra Pak Containers episode
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▶ HotCan - The Self Heating Meal in a can - Detailed 'In the field' review - food on the move - YouTube

After a morning walk in the snow I wanted a hot meal. I found myself a bench and prepared myself a warming tasty meal. It was cold and this was just what I n...
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Nestle eyeing next generation bioplastics

Nestle eyeing next generation bioplastics | Food Product Development | Scoop.it
The trend for the development of next generation bioplastics will be led by the emergence of conventional materials such as polyethylene made from renewable and non-food sources, said Nestle’s global packaging chief.
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Cut sugar in cakes, chocolate by 20%, industry told - BBC News

Cut sugar in cakes, chocolate by 20%, industry told - BBC News | Food Product Development | Scoop.it
The guidelines for everyday foods are aimed at helping to reduce childhood obesity.
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Xanthan Gum – a hydrocolloid in ice cream

Xanthan Gum – a hydrocolloid in ice cream | Food Product Development | Scoop.it
Ice cream is a luxury food item that is consumed for pleasure – it must be frozen, yet nobody wants it to be icy. It is important to stabilise th
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Top global food and drink trends for 2016 | Australian Food News

Top global food and drink trends for 2016 | Australian Food News | Food Product Development | Scoop.it
Global market research company Mintel has released its food and drink trend predictions for 2016.
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Institute of Food Research launch industry group for healthy food structures

Institute of Food Research launch industry group for healthy food structures | Food Product Development | Scoop.it
The UK Institute of Food Research (IFR) has launched a new special expertise cluster for industry members wishing to focus on structuring food for health.
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Inulin makes it possible to produce healthier chocolate

Inulin makes it possible to produce healthier chocolate | Food Product Development | Scoop.it
Based on extensive investigation, Sensus has discovered that inulin provides a strong alternative to sucrose as a sweetener to develop sugar reduced chocolate products. In fact, when combined with bulking agents and high-intensity sweeteners, inulin can be used to produce tasty and no-added-sugar chocolate.Download our technical paper  to find out how you can take the first step to producing healthy, tasty chocolate.For more information visit here
.Contact email kim.van.der.vorst@sensus.nl
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Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta - Khan - 2014 - Journal of Food Science - Wiley Online Library

Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta - Khan - 2014 - Journal of Food Science - Wiley Online Library | Food Product Development | Scoop.it
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Salt reduction beyond potassium chloride: Scelta touts mushrooms for low-salt bread

Salt reduction beyond potassium chloride: Scelta touts mushrooms for low-salt bread | Food Product Development | Scoop.it
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
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Off The Shelf: Interactive cap dispenses active ingredients | Packaging World

Off The Shelf: Interactive cap dispenses active ingredients | Packaging World | Food Product Development | Scoop.it
Pompton Lakes, NJ-based H2M has launched 989 On Demand, a rehydration beverage in a 19-oz PET bottle with a patented cap that holds vitamins,...
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