Jamie Valenti-Jordan

We have registered for the IFT conference this month in Chicago! We are excited to meet all the other attendees! If you are going to be at IFT and are looking for support with you nutritional analysis, mineral and heavy metal testing, microbiology or custom method development send us a DM. We will ensure we are able to meet with you and learn more about how we can better support your products and your goals. #microbiology #foodtesting #nutritionalanalysis #mineraltesting #heavymetaltesting #beaconpointlabs #thistimeitsperson

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What is the consumer motivation to purchase plant-based cheese? And does plant-based cheese have to taste exactly like dairy cheese? Warner et al from the Department of Food, Bioprocessing, and Nutrition Science at North Carolina State University presented their study at the Institute of Food Technologists (IFT)'s annual event and expo in Chicago this week, key points as follows: 1. Dairy cheese is perceived as superior in flavor and texture. 2. Plant-based cheese is perceived as more sustainable, more ethical and healthier. 3. More than 80% of consumers say that taste/flavor, ingredients, and texture influence their purchase decision. 4. The top 5 most important attributes are as follows: - Taste/Flavor - Ingredients - Texture - Protein content - Made from plant or plant derived sources 5. Although great taste is desired, 61% of consumers indicate that plant-based cheese doesn’t have to taste exactly like dairy cheese. Unsurprisingly, the recommendation from the study for the plant-based cheese industry is to focus on the improvement of flavor and texture in order to retain current consumers and reach potential new consumers. Edlong Flavor Solutions

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Great recap of Erin E. Ball's conversation with Joanie Spencer of Avant Food Media at NEXUS Of Baking. Learn more about the value GFF is bringing to the commercial baking industry in the article below!

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Quick 5-minute survey to determine if any raw cut plant foods should be added to the FDA Food Code definition of Time/Temp Control for safety food 🍎🥦 If you're in the industry, regulator, or academia, your input is crucial!

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Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. https://lnkd.in/gJpBkZhe

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