Microbial Control in Clean Label Products

Posted on:November 13, 2018

Although our industry and government remain mostly focused on pathogen control, “spoilage control is a more difficult challenge to address,” said Peter Taormina, Ph.D., President, Etna Consulting Group. “Pathogens are the primary culprits in food safety; they are the organisms … Continue reading


Dairy Protein Ingredients Offer Functionality and Consumer-Friendly Labels

Posted on:November 12, 2018

As part of the clean label trend, consumers are demanding removal of ingredients from food that they perceive as not “clean,” or unhealthy. “Dairy ingredients offer a clean label alternative to ingredients that have landed on a ‘no no’ list. … Continue reading


Clean Label Solutions for Lipid Oxidation Control

Posted on:November 2, 2018

The chemistry of lipid oxidation is as complex as the means of defense. “You can get literally hundreds of products that are formed from oxidative reactions,” explained Eric Decker, Ph.D., Professor and Head of the Department of Food Science, University … Continue reading


Ingredient Labeling, Regulatory Risk & Consumer Confidence

Posted on:

In dealing with clean food and beverage package labels, “we are really dealing with consumer perceptions,” said Lauren Swann, MS, RD, LDN, President of Concept Nutrition, Inc. This, she proposes, spells opportunity. There is no (U.S.) government designation for what … Continue reading


Sugar Reduction Approaches

Posted on:September 7, 2018

Click to Enlarge Many questions are raised before innovation begins in a process such as sugar reduction, including: How do you grow in emerging markets? How do you get smart from the beginning? What features should you include? What products … Continue reading


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