structured food

structured food

[′strək·chərd ′füd]
(food engineering)
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In use, the high precision sensing device will detect all kinds of structured data of food by using the hardware super probe connected to the mobile Dapp Bluetooth and compare the data with Ifoods chain in the global collection of structured food database.
The company's weight loss solutions include Nutrisystem MyWay, a structured food delivery programme including a digital platform NuMi by Nutrisystem, multi-day kits and individual products available at retail outlets.
It is the realization that the physical properties of a structured food are disrupted by sub-micron filtration.
The chain's beverage flights can be ordered along with appetizer or dessert flights, although it's not a structured food and beverage flight program.
The hope is that another frozen or chilled food business will step in for what is a relatively modern and well structured food production centre, although Unilever Ice Cream and Frozen Foods Division, which runs Birds Eye, say they have had no firm offers so far, but they point out that it is still very early in the process.
But David Young, mitigating for Bass, said it was an "unforeseeable chain of circumstances" which led to the oversight.Bass, he said, operated more than 2,000 food outlets serving in excess of 50 million meals a year and had a structured food hygiene regulatory system.
Among the topics are the need for food product design, structured food product development based on quality function deployment, barrier technology in food products, food packaging design, life cycle assessment and why it is relevant in food product design, and a case study of a ready-to-eat meal for the health-conscious consumer.
While this is relevant to the growth of bacteria in most types of foods, it does not take into consideration the effects of immobilization, and the subsequent growth of bacterial colonies, as may occur in structured foods.
The new approval allows use of this specialty gum as a gelling and texturizing agent in bakery fillings, confections, dairy products, dessert gels, frostings, icings and glazes, jams and jellies, low-fat spreads, microwavable foods, puddings, sauces, structured foods, and toppings.

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