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Food Ingredients: New Horizons in Technology
Food Technology Intelligence, Jan 2010, Pages: 108
Ingredients have served useful functions in a variety of foods. Salt has been used to preserve meat and fish. Herbs and spices improve the flavor of a variety of products. Fruit has been preserved with sugar.
Nowadays, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient and colorful. Novel ingredients and advances in technology help make this possible.
But our preferences as consumers are constantly changing. We are becoming less predictable in our tastes as we are exposed to more choices. These factors are creating greater challenges for food producers who have to keep us—their customers—satisfied. The consumer of today has demands for products and product attributes that require much planning and creativity on the part of product developers and manufacturers.
Ingredients are key to meeting the needs of constantly-changing consumer preferences. Ingredients bridge the gap between desire and taste. But it can be challenging for product developers to harness and balance the right mix of ingredients to create quality products and the right sensory experience for the consumer.
Food companies often turn to ingredient suppliers to help them develop new products efficiently. Novel, innovative ingredients can help you mold a product into its best formulation. But sometimes what you’re looking for may be beyond what suppliers can offer. Sometimes what you need still may be in development.
To address this need, Food Ingredients: New Horizons in Technology, examines several food ingredient innovations. The report gives you a firsthand look at many commercially-viable ingredient technologies that have practical applications. Many of these technologies are available for licensing from their developers. In other cases, scientists are seeking industrial support to help commercialize them in the near term. Or they may have just reached the marketplace.
Now you have an opportunity to learn more about several ingredient technologies under development at universities, companies and government research labs that will help you advance your company's own work in the field. This report reviews key processes and highlights significant data, including potential applications and the status of development of many of the technologies.
You'll also learn how to take advantage of these technologies, either through licensing or other collaborative arrangements, so that you can use them commercially before your competitors do. Learn about several developments, including:
- Pyrazine compounds that contribute to an earthy-bell pepper flavor.
- Plant extracts that minimize antioxidant activity.
- Toasted soy flakes that improve bread's nutritional value.
- An improved sweetener that is available for licensing.
- The nutritional and functional benefits of okara.
- Starch-lipid composites that strengthen yogurt gels.
- Fruit-flavored yogurts that are enriched with fish collagen.
- A whey protein isolate solution that reduces oil absorption.
- Dietary fibers and dairy proteins for a low-fat frozen dessert
Food Ingredients: New Horizons in Technology will enable you to track important developments in ingredient research. This report will help you establish key contacts with researchers and learn about projects that will help you and your company stay competitive.
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