Clean Label Challenges

Posted on:November 15, 2018

In addition to its role in modulating taste, aroma and color, Sugar Serves as both bulking agent and texture modulator. It affects flow properties, crystallization, as well as interfacial and network formation in complex food systems. A presentation by Jerome … Continue reading


Research on New Methods to Enhance and Stabilize Natural Colorants

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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


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


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


Ingredient Labeling, Regulatory Risk & Consumer Confidence

Posted on:November 2, 2018

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


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