Research on New Methods to Enhance and Stabilize Natural Colorants

Posted on:November 15, 2018

Food colorants have joined consumers’ growing demand for clean label and natural ingredients, particularly considering mainstream and social media’s outpouring of information, whether accurate or not, regarding adverse health effects from the consumption of synthetic colors. Colorants made from natural … Continue reading

Clean Label Solutions for Lipid Oxidation Control

Posted on:November 2, 2018

The chemistry of lipid oxidation is as complex as the means of defense. “You can get literally hundreds of products that are formed from oxidative reactions,” explained Eric Decker, Ph.D., Professor and Head of the Department of Food Science, University … Continue reading

Advances in Naturally-derived Antioxidants

Posted on:February 22, 2018

Feb. 22, 2018–The 2017 Clean Label Conference’s tagline, “Sophisticated Solutions for Simplified Products,” expresses the industry’s challenge of simplifying products and also our belief that food science will deliver solutions. To meet consumer expectations, products must not only have great … Continue reading

Antioxidant Potential of Plant-based Food Ingredients

Posted on:October 9, 2015

–October 9, 2015–Global Food Forums, Inc. — The following is an excerpt from the “2015 Clean Label Report,” sponsored by Loders Croklaan, RiceBran Technologies and SunOpta. Antioxidants are a group of molecules, abundant in plant foods, with unique chemical structures … Continue reading

Natural Antioxidants: Maximizing Effectiveness for Shelflife Extension

Posted on:May 12, 2014

May 12, 2014, Global Food Forums — The following is an excerpt from the Ingredion sponsored “2013 Clean Label Conference Report.” Antioxidants, when present in food or in the body at low levels, can delay, control or prevent oxidative processes leading to food … Continue reading

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