Product Stability

Have you ever wondered why new ingredients are created? Which comes first, the ingredient or the problem that the ingredient was created to solve? This classic chicken-or-egg question has important implications for how the ingredient is researched and ultimately marketed. Unlike finished goods sold at retail and in foodservice, industrial ingredients are more likely to come into being due to ...

For the better part of a century, freezing has proven a highly effective method of food preservation. Nevertheless, today’s product developers—and the ingredient processors, packaging experts and technology innovators who serve them—keep striving for greater culinary integrity, shelf life and value in the products they freeze.Compared to refrigerated foods, which hold their connection to freshness dear but have a shelf ...

Photo: American Egg BoardClassically, a Napoleon—as it’s known in the United States—is alternating layers of crispy puff pastry and egg-rich pastry cream finished with fondant icing and chocolate lace decoration. In France, it’s known as mille-feuille, and in Italy is dubbed mille foglie. Our Napoleon uses alternating layers of sponge cake and pastry cream, and the manufacturable version is freeze/thaw-stable ...

The cooler temperatures of fall always make me think of warmer foods. Breakfast, the most important meal of the day, is no exception to that feeling.When we set out to create a delicious warm cereal, the first thing that jumped into our minds was the amazing texture and rich flavor of Irish steel-cut oats—simple in nature, easy to cook and ...

Dietary sodium is a growing area of concern around the world, as excessive intake is believed to contribute to development of hypertension and cardiovascular disease. “But remember, dietary sodium is essential to human life,” says Roger Clemens, associate director, Regulatory Science Program, School of Pharmacy, University of Southern California, Los Angeles. “It is a mineral that the body cannot manufacture, ...