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Ingredients

Research and Development Blog

Formulating with new apple varieties
6/5/2020 By Kevin Holland
Why are there so many different varieties? I had an economics professor long ago proclaim that every dollar you spend is a vote. It’s a vote for a company to continue to produce something good. It’s no different with apples. Apple growers typically grow for the fresh market (the grocery stores) and will plant varieties that will maximize their profits. Growers are searching for the next great apple that ... READ MORE
Using smoke to pasteurize food
3/30/2020 By Doug Webster
I ride an old motorcycle and often find myself doing more wrenching than riding. Several times I have been stuck on the side of the road wondering why there was smoke coming out my headlight bucket or the fuse box. A friend introduced me to the Joseph Lucas smoke theory. It goes something like this. When smoke escapes from an electrical system, you have sprung a leak and nothing will work until you put all the smoke back inside. I’ve since learned that... READ MORE
The making of high antioxidant pet treats
12/31/2019 By Annie Li
My colleagues, recently, attended the Petfood Forum at K-State and I wanted to share a breakout session Tree Top led. We received so many positive reviews on the hands-on workshop, I thought I’d share some of what we covered. Participants were given an opportunity to formulate innovative products that cross the blood-brain barrier to exert antioxidant and anti-inflammatory properties. See our Low Aw Recipe...READ MORE
Latest color stability shelf life study
10/29/2019 By Kjersten Braaten
Four 55 gallon drums of Apple Juice Concentrate (AJC) Type 1 were subjected to ambient temperature over a period of six weeks during the months of June and July to analyze color stability shelf life. Read our entire study here with findings...
factors affecting freeze and thawing times
Factors Affecting Freeze and Thaw Times for Products
9/27/2019 By Becky Douglas
“How long will this take to freeze or thaw?” This is a question that is regularly asked, and the short answer is always, “It depends!” I thought I would take an opportunity to build on Kristine’s fantastic article from August and highlight some of the history and science behind solid-liquid transitions as they occur in everyday foods and the complexity of why freezing and thawing can be so challenging. Read More...
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