Gelita presents body function-stimulating bioactive collagen peptides Verisol for “beauty from within” and Gelita RXL (reduced cross-linking) gelatine for improved shelf life and stability of hard and soft capsules.
What considerations are necessary when formulating “better-for-you” frozen desserts? In many respects, the answers are much the same as for formulating standard ice creams verses general dietary guidelines. These include
At City Kidz Food Science Educational Lab, there’s more to ice cream than meets the scoop. Whether it’s learning the behind-the-scenes production process, understanding food science and technology or working to put a product on national stores’ shelves, the lab provides more than just a typical classroom experience.
What needs to be considered when coloring ice cream? Color is almost always added to frozen desserts to enhance the visual appeal of the finished product.
Thousands of food scientists, suppliers, marketers and others from around the world will gather in New Orleans this June 11-14 at the IFT 11 Annual Meeting + Food Expo.
Dairy processors and the foods they make have a pretty good reputation for safety and cleanliness. Aside from news articles about illness traced to consumption of raw milk, recalls of pasteurized fluid milk are not common. Drinking raw milk can be dangerous, especially when the product is mishandled by the purchaser.
This issue of Dairy Foods gives you a better look at suppliers to the dairy industry that represent a variety of disciplines, from engineering and packaging to food science and laboratory expertise.
“Thank you, partners.” Those are the words that Organic Valley’s CEO George Siemon and his management team spoke when we visited them last fall to prepare our 2010 Processor of the Year story (December’s cover story).