Bringing Culinology to Clean Label Development: How and Why it Matters

Posted on:July 18, 2014

July 18, 2014, Global Food Forums — The following is an excerpt from the Ingredion-sponsored “2013 Clean Label Conference Report.” In his presentation, Mark Crowell, Principal Culinologistat at CuliNex, said, “We are culinologists, blending the art and science of industrial food production.” … Continue reading


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


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