A lot of thought and planning went into making the 2014 NCIFT Suppliers Expo and Symposium held on Tuesday, May 6th a big success! First, the Symposium:”Facing GMO Labelling Trends Head-On” was was presented by an expert panel with a standing room only attendance of over 200 at the Alameda Fair Grounds’ conference room. Industry…
Read more
The SPI Group is a long time supporter of the Central Valley IFT section, and we have been working to help get more activity in the Central Valley Region. Luckily, many other members feel the same way, and we were fortunate to have E&J Gallo step up to host an event in May. The Founders…
Read more
MGP has a line of wheat protein isolates called Arise that improves the quality, appearance and shelf life of breads and other flour based food products. The unique film-forming properties of their specialty proteins increases the moisture retention capabilities in batters and coatings. Enhances dough strength, elasticity and increases volume in bakery products and increase…
Read more
Do you know how an osmolyte helps you? An osmolyte is a substance that contributes to the regulation of water movement in and out of cells and tissues and controlling cell volume. Cells have developed different mechanisms to regulate their water balance. Water movement follows osmosis – the net movement of water across a partially…
Read more
Our supplier Grande Custom Ingredients recently posted a blog about protein and the new proposed nutrition facts label. Grande manufactures specialty dairy-based ingredients that can enhance nutrition and improve quality in food and beverage products. Contact us today to talk more about protein!
Galaxy Desserts hosted the NCIFT NEW Professionals group last night! We started the event with a plant tour, and we were thrilled to see these items being made: Almond croissant- handmade Chocolate croissant- on production line Mousse Duos: Raspberry-Lemon We learned that Galaxy makes a wide range of desserts, pastries, and brioche. After the tour,…
Read more
Below is two demonstrations of the role of fiber in muffins. Thank you to our supplier J. Rettenmaier USA, the largest dietary fiber supplier in the world. Chocolate Chip Muffin with an excellent source of fiber Main formula adjustment is addition of fiber and water with reduction of oil. A 56 gram serving size is…
Read more
The NW Wheat Marketing Center held its annual Advanced Asian Noodle Course this February at their headquarters in the Old Alber’s Grain Mill. The old mill is located along the banks of the Willamette River not far from downtown Portland. The Marketing Center represents all the growers of soft white winter wheat grown in the…
Read more
In the food industry, we have been hearing about FSMA for a couple of years now. The AIB has recently updated it’s guide to FSMA, and we think it’s a great resource! FSMA is an amendment to the FD&C Act, therefore it applies to food and manufacturing sites that fall under the FD&C Act and…
Read more
Did you attend the SCIFTS Food Industry Conference? It was a fantastic line-up of high powdered industry experts including past IFT presidents, John Ruff and Roger Clemens. My favorite was a presentation by Mr. Justin Prochnow an attorney for Greenberg Traurig, LLP in Denver, CO. He is an expert in food labeling law. So —…
Read more
Recent Comments