Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40 percent in shortenings, without compromising finished product attributes. Cargill researchers presented the three novel approaches to reducing saturated fat in bakery applications this week during the American Oil Chemists’ Society annual meeting. …
AIB International, in partnership with the Food Science Institute and Department of Statistics, Kansas State University, and Food Science and Technology Department, University of Nebraska, published baking process kill step validation research in the Journal of Food Protection (Vol. 79, No. 4), a leading peer-reviewed scientific journal in the field of food safety microbiology. …
Digi International® has introduced Digi HoneycombTM, an easy to deploy, reliable and cost effective service that continuously and wirelessly monitors the temperature of perishable goods, alerting users if the proper temperature is not maintained. …
Joseph Clayton has been named President and CEO of the International Food Information Council, effective July 11, 2016. Clayton also will serve as CEO of the IFIC Foundation. …
The oilpatch has been a boon for discount retailers, according to recent data, as financially strapped Albertans try to spend less on their grocery bills — but the bigger picture reveals that Canadians are always looking for a deal, regardless of their economic circumstances. …
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