Food Products

Healthy Fractions Of Oats Efficiently Developed For New Food Applications

VTT’s research scientist developed oat fractions with up to 56% beta-glucan content for food and nutraceutical products.

In his PhD thesis, Juhani Sibakov, MSc (Tech) from VTT Technical Research Centre of Finland developed methods to broaden the use of oats in, for example, snacks and…
Read more Healthy Fractions Of Oats Efficiently Developed For New Food Applications

Learn Science And Do Not Be Scared Of Food Products And Ingredients

A new Cornell University study investigated food fears – why people have them and what can be done to correct misconceptions.

From the grocery aisle to the TV dial, health and safety claims about foods and their ingredients are dominating conversation, often scaring consumers away from many p…
Read more Learn Science And Do Not Be Scared Of Food Products And Ingredients

Consumers Are Interested In Reduced Sugar And Salt Food Products

Consumers are interested in products with reduced levels of salt and sugar more than low- and no-fat attributes.

More than 50 percent of consumers are interested in products with reduced levels of salt and sugar, and yet new products in the United States are more likely to tout low- or no-fat…
Read more Consumers Are Interested In Reduced Sugar And Salt Food Products

Students Create New Food Products for Industry

Iowa State University’s students create new food products for industry. By the end of the semester, they will have formulated a product, tested its shelf life and consumer appeal, and developed packaging and nutrition labels to get the product ready for store shelves.

An ice cream maker churns …
Read more Students Create New Food Products for Industry