Plant vs. Animal Protein Functionality in Model Systems

Posted on:November 17, 2019

“FUNCTIONAL DIFFERENCES BETWEEN dairy and plant proteins will affect performance in beverage and bar applications,” said Hong Jiang, Wisconsin Center for Dairy Research, in her presentation titled “Characterization of Functional and Sensory Properties of Commercial Food Protein Ingredients.” Jiang and … Continue reading


Wella Cashew Cacao Chaga Bar 2020 Protein Sampling Station

Posted on:October 1, 2019

A new variety of Wella Bar, Cashew Cacao & Chaga, was launched in 2019. It has a number of “on-trend” characteristics such as the need for a refrigerated distribution chain (thus avoiding the need for emulsifiers), plant-based proteins and chaga … Continue reading


Five Recommendations for Sugar-Reduced Baked Products

Posted on:April 3, 2019

HOW DOES ONE REDUCE THE SUGAR content of products defined by their sugar content? Melanie Goulson, MSc, General Manager, Merlin Development and Adjunct Professor, St. Catherine University, provided some potential solutions to this dilemma in her presentation, “Five Tips for … 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


Cultural Use & Functional Properties of Ancient Grains

Posted on:November 13, 2018

“What is old is new again,” said Melanie Goulson, MS, Principle Scientist, Merlin Development, Inc. — a food and beverage R&D and commercialization firm, and Adjunct Professor, St. Catherine University, as she referenced the surging interest in ancient grains. “Ancient … Continue reading


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