Food Science & Technology

I am looking at a detailed explanation of how to use (health) claims for a specific ingredient when looking at developing a new product. Where can I find the amount of ingredient (or active) needed to be able to use the claim on the packaging. 1 post - 1 participant Read full topic

Request to share your knowledge regarding egg powder making plant and market analysis. 1 post - 1 participant Read full topic

How to avoid greening of garlic paste in industrial scale? 1 post - 1 participant Read full topic

Hello! I am looking to get some suggestions as to what parameters should be kept in mind to develop a non-fried/baked Banana Chips? The R&D trials will be conducted in a kitchen setup without lab equipments. Is it possible to achieve a product that is scalable? Thanks in advance 1 post - 1 participant Read full topic

Hi. Good morning. We want to produce roasted salted & Flavored nuts ( Cashew, Almond, Peanut ) without frying some one having good exposure for manufacturing the same Please let me know 1 post - 1 participant Read full topic

Alternate of non food grade ingredients In Pakistan, sweet manufacturers excessively used rangulate or rangkat. Kindly share me any food grade alternative https://ift.tt/2WeyTIa

Shelf life extension of papad Hello everyone, I am looking for suggestions on how we can enhance the shelf life of papad which is generally served as an appetizer in India. The current shelf life of the product is 15 days. https://ift.tt/3gcZH38

Crystallisation of honey Honey is a supersaturated solution of sugars glucose and fructose, along with sucrose and other sugars.So at room temperature it will crystallize. You don’t want it to crystallized store at 40 deg C so the sugar will remain in solution https://ift.tt/3ARAdjd

Sugar free Protein bar Use inulin and sweetener like sucralose or erythritol. Bind together the bar with gum Acacia solution. https://ift.tt/3jhrsrB

Nanoliposome technology for the food and nutraceutical industries Nanoliposome technology for the food and nutraceutical industries Trends in Food Science and Technology https://ift.tt/3B0Hspb

Does anyknown known the basic process to make TAMARIND candy in commercial way . Normally in indian its call imli candy 1 post - 1 participant Read full topic

Through internet. I came to knew Sorawut Kittibanthorn have convert chicken feather into meat. Does its possible?. Whats its a basic science 1 post - 1 participant Read full topic

Hello i am looking for assistance in hydroponics produce sales. Any help would be appreciated. 1 post - 1 participant Read full topic

Hi, is there a way to prevent or delay crystallization of honey in jars ? 1 post - 1 participant Read full topic

IMG_20210817_135234 1920×2560 255 KB 1 post - 1 participant Read full topic

Hi guys… I am preparing some minimally processed vegetables and I have a doubt relating with the use of the antioxidants. Can anyone help me to know if after applying the antioxidants is it necessary to rinse them with water before the centrifugation ? 1 post - 1 participant Read full topic

Scaling Up Thermal Processes Webinar. With UHT/HTST/pasteurization and aseptic processing it is a huge step to go from the R&D bench to full scale production and we will show you how. Please join MicroThermics for a free 1 hour webinar done in collaboration with Food Processing on Tuesday, August 17th. Topic: Small-Scale UHT/HTST Processing: The Critical Step Between the Bench and the Plant Date/Time: Tuesday, August 17th, 2021 at 2:00 pm EST Speaker: David Miles, Executive Vice President for MicroThermics, Inc. Moderator: Dave Fusaro, Editor-in-Chief for Food Processing To register please click here: info.foodprocessing.com Small-Scale UHT/HTST Processing: The Critical Step Between the Bench and the... We will investigate the importance of scale-up to efficient product development, the most critical components of scaling processes, and different scaling processes for different products. We will cap off the webinar with a brief demonstration of... 1 post - 1 partici...

May I know how to get or produced soft texture chocolate in compound 2 posts - 2 participants Read full topic

Continuing the discussion from Protein Bars : 1 post - 1 participant Read full topic