Unraveling the Science of Clean Label Fats & Oils

Posted on:October 23, 2019

Selection of clean label alternatives for fat and oil ingredients depends on several factors. They include how the manufacturer defines clean label; the desired functionality of the ingredient in application; and physical properties, such as melting, crystallization or viscoelasticity. All … 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


Welcome to Global Food Forums®, Inc.

Posted on:January 16, 2019

Global Food Forums® in-person events offer a rare combination of strategic insights and practical advice on food science-based formulation challenges; regulations; emerging ingredient technologies, nutrition and critical industry/consumer trends. Our upcoming events: 2020 SUPER SUMMIT: Sweetener Systems + Clean Label … Continue reading


Complications of Formulating Flavors with Protein

Posted on:January 9, 2019

NO FOOD INGREDIENT may be more influential than flavors. “We make selections about taste and preference of food based on these small sets of molecules that are barely perceptible and measurable,” said Robert McGorrin, Ph.D., CFS, Department Head and Jacobs-Root … Continue reading


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


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