45A-1 |
Vibrance -- California Polytechnic State Univ., San Luis Obispo |
L. DOOLEY, D. M. ISMON, V. MAGDALIN, J. M. MORTON, A. MOSS, R. NAIL, M. NOLAN, and A. J. POCINO. Food Science & Nutrition Dept., California Polytechnic State Univ., San Luis Obispo, 1 Grand Ave., 244 Agricultural Sciences Bldg., San Luis Obispo, CA 93407-0258 Vibrance: The sweet citrus solution that protects the color of cut produce and takes the taste of healthy foods to new heights Vibrance is an easy-to-use citrus-based antioxidant and flavoring formula developed by the Food Product Development Team from California Polytechnic State University, San Luis Obispo. It is primarily marketed as tool for conveniently decreasing enzymatic browning of cut fruits and vegetables, which can seriously affect consumer acceptability of fresh produce. However, Vibrance does much more than keep produce looking fresh and wholesome. Vibrance also improves the overall flavor of many lean and healthy dishes, including salads, seafood, poultry, low-fat sauces, and salsas. It may be used as an alternative to fat-based condiments, or as a sweet and zesty marinade for grilled chicken and shrimp. From fruit pies to fruit shakes, chicken kabobs to chickpea dip, the versatility of Vibrance is practically limitless!
Session 45A, IFT STUDENT ASSOCIATION: Student Product Development Competition
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