One technology available for food preparation is the custom formulization of vitamins for various food products. These are custom formulated pre-blends incorporated in liquid form into margarines, sauces, and such. They are also incorporated in dry form into beverages, and frozen desserts and peanut butter as examples. These formulations are available to food processors in diverse gallon sizes.
Another new technology available is the all natural coloring of foods. To get away from artificial food coloring, researchers have come up with concentrates that use natural and pure colors from vegetables and fruit.
A third technology available for food preparation is spray dried gum Arabic. Quality product of this sort is 100 percent organic. It also features premier emulsion strength. Gum arabic is suitable for organic beverage offerings and other encapsulation, mouth feel, as well as coating applications in the food industry.
A fourth technology food researchers are working on is the bulking and binding of foods without sugar. This is because of a healthier approach to eating demanded by consumers. Sugar acts as a binding agent so new ways to bind without sugar are being researched.
Research and Development
Hard Copy Source: Trade Magazine: Food Business News (Publisher: Sosland; August 28, 2012)