Clean Label R&D Academy

Clean Label Sodium Reduction [Presentation]

Clean Label Sodium Reduction [Presentation]

Clean label taste modulation is a growing field. It involves changing and adjusting basic taste perceptions with plant-based or other ingredients considered clean label by consumers. This presentation begins with a look at sodium reduction using taste modulation,...

Meeting Food Safety Standards in Clean Label Dressings [Presentation]

Meeting Food Safety Standards in Clean Label Dressings [Presentation]

Clean label products are developed to address consumers’ demand for thoughtfully crafted products made with natural, easily recognizable ingredients. However, meeting this demand limits the use of many solutions used by product developers to address microbial...

Developing Alternative Milk Products  [Presentation]

Developing Alternative Milk Products [Presentation]

Some consumers consider plant-based drinks a direct substitute for milk. However, their formulation and processing present unique challenges. Factors such as plant source, fat and protein levels, and the addition of consumer desired components mean processing...

The Potential of Protein Sweeteners  [Presentation]

The Potential of Protein Sweeteners [Presentation]

Protein high-potency sweeteners (HPS) are receiving increased attention. Over the years eight, structurally unrelated natural proteins have been proposed as potential HPS: thaumatin, brazzein, monellin, pentadin, mabinlin, miraculin, neoculin and lysozyme. To these...

Practical Advice on Formulating Plant-Based Alternatives [Presentation]

Practical Advice on Formulating Plant-Based Alternatives [Presentation]

With the double-digit growth of plant-based foods in the marketplace, product developers find themselves needing to source practical advice on formulating plant-based alternatives where they can master the newest technologies. Join Julia Thompson, Culinologist III at...

The State of Natural Colorants  [Presentation]

The State of Natural Colorants [Presentation]

“You eat with your eyes.” This saying expresses the importance of a food’s appearance, with color often crucial. Consumers are increasingly turning towards natural colors in their foods, mainly from fruit and vegetable sources, but their optimal use in formulated...

Fermentation Processing: Advances & Benefits [Presentation]

Fermentation Processing: Advances & Benefits [Presentation]

Consumer interest in naturally produced ingredients, foods and sustainable production has led to re-examining the age-old fermentation process. This presentation, titled Fermentation Processing: Advances & Benefits, focuses on how this technology is becoming an...