Product Development Archive

10 August

Students are the catalyst that drives change: An interview with Nathan Ahlgrim at GFI (Part 2)

“Students are the catalyst that drives change”: An Interview with Nathan Ahlgrim at GFI (Part 2) Interviewed by: Maggie Xue Highlights: The alternative Protein project focus on university student because universities are also the engines of research where students...

alternative protein, Good Food Institute, Interviews, meatless, vegan Alternative Proteins, Food Trends, Health & Nutrition, Innovation, Interviews, Product Development Leave a Comment

11 January

IFTSA’s Developing Solutions for Developing Countries Competition 2020

IFTSA’s Developing Solutions for Developing Countries Competition 2020 Winning Team: Making Bonbon Bouye, A Peanut Nutrition Bar By: Edwin Allan Sub-Saharan Africa remains unable to rely on its domestic agriculture to feed its population. Over 70% of consumed food...

health and nutrition, product development, solutions, Sub-Saharan Africa Competitions, Food Safety & Processing, Health & Nutrition, Innovation, Product Development Leave a Comment

16 December

Science fiction “meats” reality: Exploring the technology and challenges of cell-based meat

This hamburger patty was made from 20,000 muscle fibers grown from stem cells. Photograph: David Parry/EPA Science fiction “meats” reality Exploring the technology and challenges of cell-based meat By – Wanxin “Maggie” Xue Cell-based meat, as...

cell based meat, innovation, lab grown meat, scaffolding Food Technology, Innovation, Product Development Leave a Comment

26 May

Trends in Food: Clean Label Bread

By Emanueli Backes Clean label bread You go to a grocery store to buy bread. Suddenly, you are hit by a huge number of bread labels claiming the use of ingredients of natural origin, without – or with...

bread, clean label, fermentates, hard red winter wheat flour, synthetic ingredients Education & Experiments, Food Trends, Product Development 1 Comment

07 October

Why is THAT in my ice cream?

By Abbey Thiel Ice cream is one of my favorite topics. Not only because ice cream is obviously delicious, but it was also the subject of my PhD research. Yes, you can study ice cream to earn a PhD!...

dairy, emulsifiers, gums, hydrocolloids, ice cream, ice crystals, melt, milk fat, milk proteins Education & Experiments, Food Chemistry, Ingredients, Research Leave a Comment

30 September

What’s in My Food? Bouillon Edition.

By Abbie Sommer In my house growing up we always had a well-stocked pantry of staple ingredients. Of course, there were the standard baking ingredients needed to make my mom’s famous chocolate chip cookies. There was dried pasta, beans,...

acid, beef, bouillon, chicken, disodium guanylate, disodium inosinate, fat, flavor, monosodium glutamate, msg, salt, stabilizer, TBHQ, umami Education & Experiments, Food Chemistry, Food Safety & Processing, Food Technology, Ingredients, Product Development Leave a Comment

01 July

The Science Behind Chocolate

By Abbey Thiel It’s no secret that chocolate is one of the most delectable foods in the world. What most of us don’t know, is that this sweet treat starts out as a bean so bitter it is...

bacteria, cacao, cacao beans, chocolate, chocolate processing, chocolate science, cocoa, fermentation, flavor profile, midges, pods, pollination, theobroma cacao, yeast Fermentation, Food Microbiology, Food Technology, Product Development Leave a Comment

03 June

What Could Be Some Food Safety Hazards in Meat Alternatives? A Focus on Protein Allergenicity

By: Alejandro Leiva Arrieta Plant-based meat alternatives (PMA) have increased in popularity after the Beyond Burger® and Impossible Burger® became available in restaurants and supermarket shelves. These companies made a big statement; they can make plants taste and feel...

aflatoxin, allergens, ARS, extrusion, food hazards, food safety, GMOs, meat alternatives, microbial spoilage, protein allergenicity, soy Food Microbiology, Food Safety & Processing, Food Technology, Food Trends, Guest Post, Product Development, Research Leave a Comment

20 May

Order Tomato Juice on Your Next Flight

By Abbey Thiel Originally posted on Heated by Medium x Mark Bittman. Tomato juice is one of the most popular drinks served by flight attendants, yet how often do you see someone drinking the red beverage with two feet...

airplane food, flavor, flights, Taste, tomato juice, umami Food Chemistry, Food History & Tradition, Food Industry, Food Technology, Product Development, Sensory & Consumer Science Leave a Comment

08 April

The Search for Never Melting Ice Cream

By: Abbey Thiel Ice cream is a nearly perfect treat. It’s sweet and creamy. Brings relief on a hot, summer day. But, it does have one fatal flaw. It melts. Often way more quickly than we would like. Luckily,...

fat, ice cream, never melting, no melt, polyphenols, strawberries Education & Experiments, Food Chemistry, Food Technology, Product Development Leave a Comment

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