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


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


Polyols: Properties, Trends & Labeling

Posted on:September 5, 2018

Click to Enlarge “Sugars can be classified as monosaccharides, disaccharides or mixtures, such as corn syrup. The key to using polyols for sugar reduction is to select a polyol with similar structure and functional properties as the sugar that you … Continue reading


Natural Sweetener Characteristics and Uses

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Click to Enlarge Sweeteners have a variety of functional properties, including taste, texture and crystal control, among others. Yet, with diabetes on the rise and an increased focus on nutrition and well-being, consumers are demanding more healthful products, including those … Continue reading


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