Antioxidant

Replacing Nitrites/Phosphates-Processed Meats

Replacing Nitrites/Phosphates-Processed Meats

December 5, 2016 - Processed meats are a food category where easily recognizable, clean label ingredients can be used to achieve the same technical functionality of manufactured ingredients. However, these ingredients come with their own flavor and technical...

Label-friendly Emulsifiers & Surfactants

Label-friendly Emulsifiers & Surfactants

October 29, 2015 - Researchers have explored a wide variety of natural, label-friendly emulsifiers & surfactants. “Unfortunately, industry faces significant hurdles to commercialization for some of these products. Current natural emulsifiers will probably never...

Plant-based Ingredients’ Antioxidant Potential

Plant-based Ingredients’ Antioxidant Potential

October 9, 2015 - Antioxidants are a group of molecules, abundant in plant foods, with unique chemical structures that allow them to scavenge free radicals, thus revealing plant-based ingredients' antioxidannt potential. Although antioxidants have been used in the...

2015 Clean Label Conference

2015 Clean Label Conference

Sophisticated Solutions for Simplified Products   RELATED LINKS:  Clean Label Conference Sponsors & Exhibitors Directory  Clean Label R&D Academy All Global Food Forums Clean Label Events The 2nd annual Clean Label Conference, held in 2015, drew 218...

Fruit & Vegetable Ingredient Toolbox Presentation

Fruit & Vegetable Ingredient Toolbox Presentation

"Fruit & Vegetable Ingredient Toolbox" was presented at the 2015 Clean Label Conference by Martha (Marty) Porter, Scientist, Merlin Development. Abstract: Product developers need a tool-chest of ingredients that can be used to formulate products with the desired...

Antioxidant Potential: Plant-Based Ingredients Presentation

Antioxidant Potential: Plant-Based Ingredients Presentation

"Antioxidant Potential: Plant-Based Ingredients" was presented at the 2015 Clean Label Conference by Jin Ji, Ph.D., Chief Technology Officer & Executive Vice President, Brunswick Laboratories, Inc. . Abstract: The 2010 USDA database of food ORAC values was one of...

A Food Scientist’s Approach to Organics

A Food Scientist’s Approach to Organics

November 21, 2014 -  Sharon Herzog, Director of R&D, Country Choice Organics, possesses a unique Product Development Toolbox for organic products addressed regulatory compliance, knowledge of ingredients, and their functionality processing and packaging....

Opportunities & Limitations of Natural Antimicrobials

Opportunities & Limitations of Natural Antimicrobials

July 9, 2014 - The primary function of food antimicrobials is food safety; the secondary function is shelflife extension; and there are several opportunities & limitations of natural antimicrobials. “In order to be effective as an antimicrobial,” explained...

Packaging Makes an Impression-Impacts Sales

Packaging Makes an Impression-Impacts Sales

April 10, 2014 - Consumers buy products on the basis of relative perceived quality. Packaging makes the first impression of a product to consumers, so packaging greatly impacts sales, noted Kenneth Marsh, Ph.D., Kenneth S. Marsh & Associates, Ltd., as he began his...

Natural Antioxidants Maximize Shelflife

Natural Antioxidants Maximize Shelflife

October 30, 2013 — Antioxidants, when present in food or in the body at low levels, can delay, control or prevent oxidative processes leading to food quality deterioration or initiation and propagation of degenerative diseases. Antioxidants are generally phenolic and...