FOOD TECHNOLOGY AND SCIENCE ARTICLES

Jan 4, 2007 - There are many concerns when designing healthy foods and one of those is is a carcinogen by the name of acrylamide. Acrylamide is found in fried or baked goods and it is produced by the reaction between asparagine and reducing sugars (fructose, glucose, etc.) or reactive carbonyls in starchy foods like french fries, potato chips or breads. The carcinogenic effects of acrylamide are well known. It causes DNA damage (which causes mutagenic type cancers) and at high doses neurological and reproductive effects have been observed. To prevent this compound from forming new technology has shed light on Read More

FOOD TECHNOLOGY SCIENCE | ARTICLE 2
THE DEVELOPMENT OF FUNCTIONAL FOODS AND BEVERAGES

Jan 11, 2007 - Functional Foods are foods that have specific micronutrient or macronutrient content that is designed to extend the health benefit beyond basic nutrition of the product. Examples can include foods infused with omega fatty acids, fiber and/or protein enriched whole grain foods, and nutrient fortified beverages. Biologically active components of the nutrients used in functional foods usually impart health benefits or desirable physiological effects. New functional food ingredients are being discovered every day and Read More

BEVERAGE TECHNOLOGY SCIENCE | ARTICLE 3
FORMULATING BEVERAGES WITH A HEALTHY ADVANTAGE

Jan 18, 2007 - One of the ways to produce fresh and flavorful beverages without refrigeration or preservatives is with the Tetra Pak aseptic process. The Tetra Pak process eliminates the usual overcooking in foods and beverages that are packaged in general method packaging without preservatives. While the consumer has its doubts with artificial preservatives to begin with, one of the big stories in 2006 is the presence of benzoates in beverages that need preservatives. These preservatives produce benzene Read More

BEVERAGE AND FOOD TECHNOLOGY SCIENCE | ARTICLE 4
ALL YOU WANTED TO KNOW ABOUT NATURAL FLAVORS AND COLORS

Jan 25, 2007 - Natural Colors are gaining popularity with consumers as the negative effects of artificial colors become publicized. What do these artificial colors contains and how are they harmful to our public? Find out how about how we are possibly poisoning our food supply and the healthful alternatives that exist Read more

DIETARY SUPPLEMENT TECHNOLOGY SCIENCE | ARTICLE 5
EXPERT DIETARY SUPPLEMENT DEVELOPMENT

Feb 10, 2007 - As a successful dietary supplement development / formulator of over 300 dietary supplements in my career I usually start my initial process by identifying the specific health issue we try to nutritionally support. Once the condition is identified (or the goal of the product), I then look at the various scientific research based on the disease and which vitamins, minerals and herbal ingredients are successful at positively changing the condition. Read more