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


Unraveling the Science of Clean Label Fats & Oils

Posted on:October 23, 2019

Selection of clean label alternatives for fat and oil ingredients depends on several factors. They include how the manufacturer defines clean label; the desired functionality of the ingredient in application; and physical properties, such as melting, crystallization or viscoelasticity. All … Continue reading


Tips for Reducing Sugar in Frozen Dairy Desserts

Posted on:April 4, 2019

AS WITH BAKERY PRODUCTS, sugar’s most critical role is to control the texture of frozen dairy and frozen novelty products, began Jon Hopkinson, Ph.D., a technology consultant specializing in frozen desserts, in his presentation titled “Tips for Reducing Sugar in … Continue reading


Five Recommendations for Sugar-Reduced Baked Products

Posted on:April 3, 2019

HOW DOES ONE REDUCE THE SUGAR content of products defined by their sugar content? Melanie Goulson, MSc, General Manager, Merlin Development and Adjunct Professor, St. Catherine University, provided some potential solutions to this dilemma in her presentation, “Five Tips for … 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


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