amni.ai’s Post

Thrilled to be joined by the prestigious Raphaëlle O'CONNOR from inewtrition for this exclusive online event! Join our FREE webinar on May 8th to discuss this hotly discussed topic - ultra-processed foods. Dive deep into consumer trends, formulation strategies, and how to navigate the ever-evolving UPF landscape. Register now! #UPF #FoodScience #ConsumerInsights

Dear Linkedin Friend Good day, hope you are fine. I'm excited to share my article with the topic Innovation for Managing Low Fat Biscuit Shelf Life which is published by biscuit people. This article will be discussed : 🍪 Challenge in Low Fat Biscuit Formulation 🍪 Design Innovation for Prolong Shelf Life Low Fat Biscuit 🍪 Strategies Managing Low Fat Biscuit Shelf Life 🍪 Application Fat Reduction in Low Fat Biscuit Formulation 🍪 Application Fat Replacer in Low Fat Biscuit Formulation 🍪 Technical Implementation for Managing Shelf Life Low Fat Biscuit Thanks to biscuit people team and Sara Han who makes the article reachable by reader whose needed it. I'm try to make the article easy to understand by made figure to explain step by step how to implement design innovation for managing shelf life low fat biscuit. I hope its help us to learn and implement it based on our need in biscuit manufacture. Thank you and have a nice day ☺️ #biscuits #designconcept #innovation #productinnovation #productdevelopment #qualitycontrol #foodandbeverageindustry #foodmanufacturing #researchanddevelopment #foodscientist #foodtechnologist

🌟 🍪 Innovating Low-Fat Biscuits: Meeting Consumer Demands and Health Guidelines As consumer preferences shift towards products with high nutrition, the biscuit industry faces the challenge of formulating low-fat options while maintaining quality and shelf life. Fat, a key ingredient in biscuit formulation, influences texture, flavour, and shelf stability. However, excessive saturated fat poses health risks, urging innovation in low-fat biscuit design. Reducing saturated fat content in biscuits without compromising quality requires a strategic approach. Our expert, Evita Achmadi, explains the dynamic process of innovating low-fat biscuit formulations. 📜 https://lnkd.in/dNAUP8uE #foodinnovation #biscuitindustry #healthysnacking #consumerawareness #nutrition #lowfat

Happy to share our latest publication in collaboration with Marcella Vitoria Galindo, Wellington Oliveira, Naiara Sampaio, Mônica Pessoto, and Helena Godoy. "Analysis of polycyclic aromatic hydrocarbons in Brazilian human milk: A simple and effective approach" In Food Control Link for free access (available until October, 1): https://lnkd.in/d7RSNhCz Abstract: Human milk is the best source of nutrition for infants due to its essential biologically active components. However, it can contain potentially harmful chemicals, such as polycyclic aromatic hydrocarbons, originating from contaminated air and food, which can cause adverse effects to infants. Using a Plackett-Burman design, a QuEChERS protocol was optimized to determine 13 polycyclic aromatic hydrocarbons in 79 Brazilian human milk samples by gas chromatography high-resolution mass spectrometry. Limits of quantification below 1 μg/kg were achieved for all compounds, with recoveries ranging between 61 % and 126 %. Six PAHs, including benzo(g,h,i)perylene, dibenzo(a,h)anthracene, fluoranthene, indeno(1,2,3-cd)pyrene, phenanthrene, and pyrene were detected in 40 samples. Mature milk exhibited the highest incidence of PAHs, with approximately 44 % of the positive samples, compared to 27 % for both colostrum and transitional milk. The concentrations detected varied between < LOQ and 1.14 μg/kg, with pyrene being the most frequently found PAH in the human milk samples. The estimated daily intake and margin of exposure of PAHs showed the highest values for babies aged 0–15 days for all PAHs evaluated. Despite the low levels of PAHs found in the analyzed samples, discontinuing breastfeeding is not recommended. This represents the first study on the incidence of PAHs in Brazilian human milk.

🆕 How do processed foods affect the gut-brain axis? Discover how research is exploring links between certain processed foods and the microbiota-gut-axis 🦠 🧠

Better health isn’t just for New Year’s resolutions anymore. Now, more than ever, consumers are looking for ways to maintain and improve their health year-round, with food as a major part of the solution. This is an exciting news for developers, but it doesn’t come without its challenges. Dr. Bernd Koehler, Edlong’s Global VP of R&D, looks to help clarify this changing landscape and show how a partner like Edlong can help you in Navigating the Future of Functional Foods. Learn more here https://bit.ly/41WhAta #Edlong #EdlongFlavors #Article #BlogPost #FoodDevelopment #FoodInnovation #FoodTrends #Taste #DairyFlavors #FoodIndulgence #FunctionalFoods #BetterForYou #Functional

It’s a new year and that means time to make (and potentially break) New Year’s resolutions. Many people may find themselves shopping for healthier foods online. New work in JCP suggests that pre-purchase expectations about a food product’s nutritional value can have a significant impact on online review content.   The authors of this work used text-mining approaches to analyze Amazon data and found that pre-purchase expectations, postpurchase performance, and disconfirmation regarding nutritional value affect both review content and linguistic characteristics, including review length, diversity, readability, subjectivity, and sentiment. While past research had highlighted how postpurchase product performance is the main influence on online review writing behavior, this research shows that the pre-purchase phase also plays a key role. Yiru Wang Xun Xu Christina Kuchmaner, Ph.D. Ran Xu https://lnkd.in/g92q3dyR

Have you heard that Nutri-Score recently updated its methodology and framework? 🤔 Starting from December 31, 2023, the new methodology is applied immediately for any new food products hitting the market. However, there's a two-year transition period for existing products. Check out our latest blog post for a rundown on the key highlights of the updated framework and learn how Nutri-Score can be used in your organization internally to analyze your portfolio. 🥫🍕🧀 FoodFacts has automated the calculation of Nutri-Score for every product in Sweden. While it might not be the official front-of-pack label in Sweden (or the EU) yet, Nutri-Score offers a more nuanced way to evaluate and score your products. 🔎 #nutriscore #fooddata #foodfacts #foodtech #healthyfoodchoices #nutrition #frontofpacklabel #foodlabels #healthlabels

🚀 Enhancing Food and Beverage Infusion: The Power of Spray Drying Pt.2 Convenience in Rehydration: 💧 One of the key advantages of spray-dried powders is their convenience in rehydration. Simply adding water allows for quick and efficient reconstitution, making the product ready for immediate use. This convenience factor is especially beneficial for on-the-go consumers and food service establishments. #Convenience #Efficiency Customizable Formulations: 🎨 Spray drying offers versatility in formulation, allowing for precise control over particle size, density, and composition. This flexibility enables manufacturers to tailor their products to meet specific consumer preferences and application requirements. #Versatility #Customization ✨ In conclusion, the convenience of rehydration and the customizable nature of formulations provided by spray drying offer substantial benefits for both consumers and manufacturers. These advantages pave the way for enhanced efficiency, tailored products, and innovation within the food industry. 💼 #FoodIndustry #Innovation

How can alternative flours enhance the development of third-generation snacks? Researchers at Universidad Autónoma de Chihuahua have explored the impact of using various alternative flours on the nutritional and structural characteristics of third-generation (3G) snacks. This study investigated the inclusion of flours from sources like faba beans, black beans, and blue maize to create snacks with improved nutritional profiles and consumer appeal. By employing their Texture Analyser, the researchers assessed key properties such as crunchiness, hardness, and expansion. The results showed that these alternative flours not only increased the protein and fiber content but also enhanced the textural properties, making the snacks healthier and more appealing to consumers. Read more: https://bit.ly/4bPgKmv | See which instrument they used: https://bit.ly/2K3wlqI