Opportunities and Limitations of Natural Antimicrobials

Posted on:July 9, 2014

July 9, 2014, Global Food Forums — The following is an excerpt from the Ingredion sponsored “2013 Clean Label Conference Report.” The primary function of food antimicrobials is food safety; the secondary function is shelflife extension. “In order to be effective as an … 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


When Natural Isn’t Good for You: Managing Food Safety, Litigation & Regulatory Risk

Posted on:May 1, 2014

What is clean labeling? There is no uniform definition, but in part, clean labeling is a response to consumers’ lack of knowledge regarding food science and safety. “Clean labels” tend to involve: 1) reducing the number of ingredients generally; 2) eliminating “chemical sounding” ingredients; and … Continue reading


Clean Labels: Implications, Strategies and Insights

Posted on:April 1, 2014

April 1, 2014, Global Food Forums — The following is an excerpt from the Ingredion-sponsored “2013 Clean Label Conference.” Click here for a copy of the report. Clean labels may be “tipping to the mainstream;” so predicted Leslie Skarra, CEO, at Merlin … Continue reading


Developing Natural Foods & Beverages

Posted on:September 19, 2013

The march towards foods and beverages with simplified ingredient legends and positioned as “natural” in the market place is not new. As R&D/ QC Director of a commercial salad, Mexican entrée and snacks manufacturing company in the early 1980s, I … Continue reading


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