Edlong (both S1105) allowed attendees to sample a pairing of chocolate mousse and cookies, which uses the company’s natural milk, butterscotch, and chocolate flavors.
Samples of vegan soft jerky from CJ Food & Nutrition Company (booth S1841) contain the company’s Nrich flavors to mask the off-notes associated with plant-based meat.
AOI Matcha (booth S2638) features ceremonial-grade matcha in a blueberry and raspberry flavor. This company has been growing, harvesting, and producing …
This column covers the latest functional beverage trends, including hydration, sugar reduction, fiber fortification, and mental health.
Canadian researcher Maneka Malalgoda has identified ingredients and processing approaches that make use of ancient grains in bakery product formulations more feasible.
This article discusses the challenges of crafting clean label dairy products while preserving quality, shelf life, and food safety.
Three seasoned sensory scientists share their thoughts on the complexity of measuring consumer perceptions, the value of academic/industry collaboration, the evolution of the discipline, and why they love what they do.
Participating in an IFT webinar, two toxicologists analyzed the impact of the California Food Safety Act, which prohibits the use of four common food additives.