Food Technology Intelligence

Founded in 1990, Food Technology Intelligence publishes two internationally recognized newsletters on food technology as well as periodic in-depth reports on topics of interest to the industry.

 Food Technology Intelligence
 

List of reports from Food Technology Intelligence

Advances In Nonthermal Food Processing Technologies
2/1/2012 | published by: Food Technology Intelligence
... quality, yet minimally processed, additive-free and microbiologically safe foods. In an effort to continue to meet this demand, the industry is developing alternatives to the use of heat preservation to eliminate or reduce levels of ...  |  more...
Search inside this report
$375.00
Advances in Enzyme Technology For the Food Industry
5/1/2011 | published by: Food Technology Intelligence
... research labs around the world. As you know, enzymes are used in foods and beverages to improve processing efficiency and the quality of finished products. But enzymes have a greater potential. Food Technology Intelligence, Inc., ...  |  more...
Search inside this report
$360.00
Advances In Flavor And Aroma Technologies
5/1/2011 | published by: Food Technology Intelligence
... report analyzes about five dozen flavor and aroma developments that have taken place at company, academic and government research labs around the world. This comprehensive report will let you see first-hand technologies that you can ...  |  more...
Search inside this report
$398.00
Food Ingredients New Horizons In Technology
1/1/2010 | published by: Food Technology Intelligence
... sugar. Nowadays, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient and colorful. Novel ingredients and advances in technology help make this possible. But our preferences as consumers are constantly changing. ...  |  more...
Search inside this report
$375.00
Advances in Shelf Life Technology For the Food Industry
2/15/2009 | published by: Food Technology Intelligence
... distribution channel. Shelf life is determined not only by a food’s chemical nature, but also by the way it has been processed, packaged, distributed and stored. Products may lose their nutritive value and undergo subtle ...  |  more...
Search inside this report
$360.00
New Packaging Technologies For The Food Industry Highlights of Technologies with Commercial Potential
2/15/2009 | published by: Food Technology Intelligence
... others continually attempt to improve current packaging materials and develop new ones with optimal barrier properties. Like food products themselves, packaging materials are constantly evolving to meet the latest demands of the marketplace. Companies have ...  |  more...
Search inside this report
$435.00
Carbohydrate Technology And Engineering: Advances For The Food Industry
6/1/2008 | published by: Food Technology Intelligence
... Carbohydrates are the main source of energy for most people in the world. There is no absolute requirement for dietary carbohydrates, although the brain, red blood cells, lungs, nerves and cells in the kidneys use ...  |  more...
Search inside this report
$337.50
Food Safety Datafile: Highlights of Research with Commercial Applications
6/1/2008 | published by: Food Technology Intelligence
... have been reported over the past few decades. Moreover, new, serious hazards have emerged in the food chain, such as enterohaemorrhagic Escherichia coli and bovine spongiform encephalopathy. Chicken is a common source of infection. One ...  |  more...
Search inside this report
$375.00
Advances In Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants
8/1/2007 | published by: Food Technology Intelligence
... production technologies require scientists to develop new strategies for formulating and producing products. To meet the demands of change, we need a basic understanding of food chemistry and physics. This know-how will help us improve ...  |  more...
$390.00
Optimizing Food Texture And Rheology - New Technologies To Improve Product Texture And Rheology
8/1/2007 | published by: Food Technology Intelligence
... The sooner we realize the roles that texture, rheology and mouthfeel play in making a food appealing to consumers, the sooner we’ll create more appealing products. We use texture as an important criteria when determining ...  |  more...
$375.00
Advances in Nonthermal Food Processing Technologies
3/1/2005 | published by: Food Technology Intelligence
... a significant one facing food processors. While the incidence of traditional foodborne diseases, like trichinosis from undercooked pork and botulism from improperly canned foods, seems to be generally on the decline, each year millions of ...  |  more...
$250.00
Optimizing Food Texture and Rheology
10/1/2002 | published by: Food Technology Intelligence
... The sooner we realize the roles that texture, rheology and mouthfeel play in making a food appealing to consumers, the sooner we ’ll create more appealing products. We use texture as an important criteria when ...  |  more...
Search inside this report
$375.00
 

Research assistance

We can help you find what you need. Call us or write us:
US: 800.298.5699
Int'l: +1.240.747.3093
Need help in your search?
 

Join Alert Me now!

Receive bi-weekly email alerts on new market research

Sign up today!