High-pressure Processing: Opportunities and Challenges

Posted on:January 28, 2016

January 28, 2016–Global Food Forums, Inc. — The following is an excerpt from the “2015 Clean Label Report,” sponsored by Loders Croklaan, RiceBran Technologies and SunOpta.  PROCESSING PANEL, Speaker 2: Kathiravan Krishnamurthy, Ph.D., “High-pressure Processing: Opportunities and Challenges” High-pressure processing is an … Continue reading


Better Protein Ingredients Through Controlled Maillard Reactions

Posted on:January 21, 2016

January 21, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients.  By 2020, the global demand for protein ingredients is expected to reach 4.6 million tons … Continue reading


Of Allergens and Proteins

Posted on:January 15, 2016

January 15, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients.  There are a lot of myths about food allergens, including the myth that certain proteins are non-allergenic. In … Continue reading


Processing Technologies and Their Central Role in Clean Label Products

Posted on:January 8, 2016

  January 8, 2016–Global Food Forums, Inc. — The following is an excerpt from the “2015 Clean Label Report,” sponsored by Loders Croklaan, RiceBran Technologies and SunOpta.  PROCESSING PANEL, Speaker 1: Jeffrey Andrews, “Technology: The Core Ingredient in Natural Foods” Meeting the … Continue reading


Processing, Characteristics and Uses of Extruded Plant Protein Ingredients

Posted on:January 5, 2016

January 5, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients.  Vegetable proteins can be texturized and extruded into different shapes, forms and uses for a variety … Continue reading


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