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Advances in Ingredient and Materials Technologies for the Food Industry: Information on Technologies with Commercial Potential
Food Technology Intelligence, Pages: 106
With corporate emphasis on the bottom line now more than ever, food and beverage companies are under increasing pressure to cut costs yet stay competitive. There are a variety of ways to trim costs and improve productivity. But when it comes to developing a new product or reformulating an old one, it takes more than just belt-tightening to get the job done.
Sourcing the best ingredients and materials for your project is a major step in the right direction. Selecting the most appropriate ingredients is key to optimizing new and reformulated products. In times of fiscal constraint, selecting less-expensive ingredients may not always solve your problem, especially if they don't bring the needed benefits to the formulation.
Food companies often turn to ingredient suppliers to help them develop new products efficiently. But sometimes what you're looking for may be beyond what suppliers can offer. Sometimes what you need still may be in development. And there are times you have to take advantage of research done outside your company--where the basic research already has been done. There may be an opportunity to work with outside teams to tailor research to your specific applications. Food Technology Intelligence, Inc., publisher of the international newsletters Emerging Food R&D Report and Microbial Update International, has published a new report that reviews recent technical developments in the field of food ingredients and materials. Advances in Ingredient and Materials Technologies for the Food Industry focuses on novel developments in ingredient and materials technology. The report analyzes efforts at a number of academic, government and company research labs worldwide. It looks at a variety of research projects, ranging from fat replacers and pea fiber to salt- and reduced-calorie substitutes.
The topics covered include:
A nonsweet carbohydrate bulking agent that can be used to prepare a savory flavor granule that simulates flavors, spices and seasonings. The technology is available for licensing.
Reduced-fat table spread products made using mono- and diglyceride emulsifiers from butteroil. Industrial collaborations are sought.
Bi-phasic composites of fat and sugar components that mimic sugar-based confectionery products. These are available for licensing.
Corn fiber oil that could lower serum cholesterol levels and a white corn fiber gum that may find use as an emulsifier, soluble dietary fiber or thickener. The technology is available for licensing.
This report will help you and your company track recent developments in applied ingredient and materials research. The report provides contact information so that you can reach key investigators and learn about projects that will help you and your company stay competitive. Advances in Ingredient and Materials Technologies for the Food Industry gives you a first-hand look at many commercially-viable technologies and recently-commercialized ingredients that have practical application. Many are available for licensing in others, the developers are looking for industrial collaboration and support to commercialize them.
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