Flavor Use: Is Natural Necessarily Clean Label?

Posted on:October 20, 2019

“All natural” and “clean label” do not necessarily equate with one another, began Deepthi K. Weerasinghe, Ph.D., Principal, dP3 Consulting, in his presentation “Formation of Flavor—Is Natural the same as Clean Label?” In the absence of a regulatory definition for … Continue reading


Food Safety & Preservation of Clean-Labeled Foods

Posted on:October 18, 2019

  Kathleen Glass, Ph.D., Associate Director of the Food Research Institute at the University of Wisconsin-Madison, is a self-professed “preservative fanatic.” Keeping food safe is her highest priority. However, she also respects consumer demands for clean labels. Glass highlighted clean … Continue reading


Food Technology, Neuroscience & 3rd Generation Stevia Extracts

Posted on:April 3, 2019

Click to Enlarge IN HIS PRESENTATION “3rd Generation Stevia Extracts: Neuroscience, Ingredient Technologies and Food Applications,” Alex Woo, Ph.D., CEO & Founder, W2O Food Innovation, emphasized that “improved steviol glycosides technologies beget better sweetener strategies.” In speaking about the chemistry … Continue reading


Progress on High-Potency Sweeteners, Taste Modulators and Enhancers Continues

Posted on:April 1, 2019

Click to Enlarge GRANT DUBOIS, PH.D., Consultant, Sweetness Technologies, LLC, reviewed the progress made on natural high-potency (HP) sweetener systems for food and beverages by offering tantalizing insights on how to resolve some of their negative taste and flavor attributes, … Continue reading


Confusion Abounds with FDA’s Proposed Added Sugar Labeling

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  Fruit pieces, dried fruit, pulps or purees do not need to be labeled as Added Sugar when added to maintain the fruit properties of products not generally considered to contain Added Sugar. ANTICIPATE TURBULENCE AHEAD! Mandated FDA changes to … Continue reading


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