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


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


Cultural Use & Functional Properties of Ancient Grains

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“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


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


Consumers’ Focus on Health and Wellness Drives Clean-Labeled Product Demand

Posted on:October 29, 2018

Consumers are very passionate about clean label issues, and clean label category segments are growing much faster than their traditional counterparts. Untapped clean-label opportunities exist in various fresh and packaged-foods categories, such as frozen pizza, luncheon meats, salad dressing, sweet … Continue reading


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