News & Events

Antioxidants are molecules that inhibit the oxidation of other molecules. This is important because oxidation, the exposure to oxygen, creates a chemical reaction that can produce free radicals, leading to chain reactions that could damage cells. The term is generally classified into two categories: Industrial Chemicals (added to prevent oxidation, also known as spoilage) and…

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Amongst the many changing drifts of 2018, the food industry will continue to see certain trends continue and new trends develop as demographics and purchasing power shifts amongst food buyers. With Boomers becoming a secondary market to Millennials, not only will product mix and composition change but also the method of purchase. Some trends to…

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Don’t all food ingredients technically have a “function”? Well, yes. But this is what the industry means by “functional” ingredient: Ingredients that introduce or improve certain quality characteristics (Non-Meat Ingredients). These quality characteristics include, but are not limited to: Flavor Texture Color Preservation Water-binding Often, these ingredients are used in minute quantities in the overall…

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