An Update on Label-Friendly Surfactants and Emulsifiers

Posted on:November 10, 2019

Surfactants and emulsifiers constitute probably the most technically complicated category of food ingredients, declared Peter Wilde, Ph.D., Research Leader, Quadram Institute of Bioscience, University of East Anglia (UK), in his presentation “Challenges & Solutions: An Update on Label-Friendly Surfactants and … Continue reading


A Five-Step Approach to Certification of Food & Ingredient Supply Chains

Posted on:October 22, 2019

Mincing no words, Steve Taormina, Business Manager, NSF International, warned of major battles brewing in the food certification arena in his presentation “Behind the Label: Clean Label ‘Musts’ for the Ingredient Supply-Chain.” NSF International is a not-for-profit organization focused on … 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


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

Posted on:April 1, 2019

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, in his presentation … Continue reading


Allergenic Potential of Novel Proteins

Posted on:December 6, 2018

IN A RICHLY illustrated presentation with global and historical examples on the topic of “Food Allergies: A Challenge for Current and Emerging Proteins,” Steve Taylor, Ph.D., Co-Director of the Food Allergy Research & Resource Program at the University of Nebraska, … Continue reading


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