Food Ingredients

The science of sustenance. Diet developments. Munchie modification. Whatever alimental alliteration you choose, it’s all covered under a food processor’s “Research and Development” department. Almost all food manufacturers have an R&D division whose responsibility it is to improve existing products and manufacturing processes, extend current product lines and develop entirely new foods. Today we highlight some of what’s trending in food development.

Apples and Orange (Bananas)
Color is extremely important when it comes to food perception. Studies

At some point while finishing up a pumpkin spice waffle and reaching for my cup of pumpkin spice coffee, I realized I had gone off the deep end.   Alas, based on some recent reports, it seems like I am not alone in my dependency on all things pumpkin. USA Today, The New York Times, and other media outlets have picked up on the pumpkinpalooza that can be found in coffee shops, grocery stores, restaurants, gas station kiosks, and beyond. From potato chips (yes, indeed) to vodka, Americans are engaged with the gourd...or are they?

In the food industry, we have heard many voices demanding, “Protein!” Protein definitely is an important topic when it comes to nutrition. Proteins are a necessary and important part in the functioning and repair of the body. In addition, protein has received a lot of attention in the diet world. Protein-rich diets are popular with consumers that may be looking to lose or maintain their weights, as protein can make you feel full longer throughout the day.

With such benefits, it can be easy to see why consumers are enamored with this powerful, potent “P.”  Still, there are some important qualifiers that need to be taken into account when focusing on protein in the diet.

First, generally, protein intake is far from

In the past several years we’ve seen an unprecedented amount of debate as well as cooperative planning amongst governmental agencies, health researchers and healthcare providers, food industry interests, and many others to address concerns regarding the amount of salt Americans are consuming. The potential fallout, according to the CDC, of our national taste for salt includes hypertension (high blood pressure), “a major contributor to cardiovascular diseases, which are a leading cause of death, disability, and health-care costs in the United States.”

For cheese-makers this poses a few problems. The use of salt in cheese-making, a necessary part of the process, has been a focus in this debate. In cheese, salt

Salt (sodium chloride) has its own familiar taste and is classified as one of the five basic tastes (sweet, salt, sour, bitter and umami). Salt enhances flavors, particularly in savory foods such as chocolate and suppresses bitterness. Reduction or removal may make foods bland and unappetizing. Salt also plays a major role in food safety.

Although great strides have been made by the Food Processing Industry to reduce salt, futher reductions are sure to follow to meet targets of healthy salt consumption levels. A gradual reduction of salt (stealth approach) is applauded by organizations such as the UK Food Standards Agency and World Action on Salt and Health. The rate is uncertain and may vary significantly, however many companies have successfully used a stepwise reduction rate of 5% without compromising food safety and consumer perception.