NZIFST Annual Conference 2007, FOOD - the challenges
Date
19 Jun 2007 - 21 Jun 2007
Organizer
The New Zealand Institute of Food Science and Tech
Website
Functional Ingredients
Cargill-Kokomodo collaboration poised to scale cell-based cacao
Kokomodo has joined forces with Cargill in a project supported by European food innovation initiative, EIT Food, to evaluate cell-based cacao ingredients for commercial food applications. It comes in the wake of the cocoa crisis,...
Functional Ingredients
Foodology by Univar Solutions flags GLP-1, “fibermaxxing” & AI in 2026 F&B trends
Foodology by Univar Solutions spotlights what it sees as the top trends reshaping food shelves in 2026 — from the GLP-1 movement influencing NPD to the “fibermaxxing” phenomenon, complex flavors, and AI-enhanced...
Functional Ingredients
Sourness study reveals consumer insights for targeted F&B formulation
Scientists in the US have found that consumers experience sourness in food not just as a taste but also as a puckering (mouth-tightening) sensation and drying, due to different organic acids that impart the “sour”...
