On the Cutting Edge of Fruit Juice Sugar Reduction

Posted on:December 17, 2019

Israeli-based startup Better Juice recently announced that it was teaming up with Brazilian Juice producer Citrosuco SA to establish a pilot plant that will ultimately lead to the production of reduced sugar orange juice. Better Juice Ltd. has developed innovative … Continue reading


Milk and Meat Production Without the Environmental Impact?

Posted on:December 16, 2019

Consumers’ concept of clean labeling has expanded to include the environmental impact of foods and how they’re produced. But, are consumers ready for scientists to begin tampering with the ecological makeup of cows’ digestive system? An article on BBC’s online … Continue reading


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


Research into Improving Plant Protein Ingredients

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PLANT PROTEINS have come to the fore for a number of reasons. For one, [the raw materials generally] cost less than animal proteins. But they also align well with a number of emergent consumer trends, such as vegetarianism, veganism and … Continue reading


Effective Use of Colors for Optimal Flavor Perception

Posted on:November 10, 2019

Clean labeling efforts may mean colorants will be avoided, yet color may prove essential in capturing how consumers perceive a food product, noted Debra Zellner, Ph.D., Professor of Psychology at Montclair State University, and Affiliated Faculty Member at Monell Chemical … Continue reading


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