A fascinating approach to food scientists’ role in advancing clean label products was presented as part of the Applications Panel at Global Food Forums’ 2022 Clean Label Conference by Jonathan Gordon, Ph.D., President, Glasgow Growth Partners, LLC. In his...
Sodium Reduction Using Taste Modulation When the quest for health combines with a pursuit of clean labels, the resulting formulation challenge means both emerging and underutilized traditional solutions should be considered. Alex Woo, Ph.D., CEO, W2O Food Innovation,...
![Clean Label Sodium Reduction [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/Sodium-Reduction-A.Woo-2022-CLC-FEATURE-1080x675.jpg)
Abstract: 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...
![Practical Advice on Formulating Plant-Based Alternatives [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/Practical-Formulation-with-Plant-Based-Technologies-ThompsonJ-2022CLC-FEATURE-1080x600.jpg)
New consumer products such as plant-based meat alternatives can generate mass media attention, accompanied by inflated consumer expectations, said Julia Thompson, Culinologist III, CuliNEX. Tremendous 2020 sales growth for plant-based meat alternatives plateaued in...
Research on enhancing and stabilizing natural colorants shows that flavonoids are versatile compounds with a wide variety of uses. M. Mónica Giusti, Ph.D., Professor, Department of Food Science and Technology, The Ohio State University, described the state of natural...
Powering the Evolution of Fermentation Processing Fermentation has a long history, beginning with the spontaneous fermentation of dairy in North Africa in 10,000 BC. So began Paulo de Boer, Ph.D., Scientist And Project Manager, Wageningen Food & Biobased Research,...
![The Potential of Protein Sweeteners [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/The-Potential-of-Protein-Sweeteners-J.Fry-2022CLC-1080x675.jpg)
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 Formulation with Plant-Based Technologies [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/Practical-Formulation-with-Plant-Based-Technologies-J.Thompson-photo-corrected_Page_01-1080x675.jpg)
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]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/The-State-of-Natural-Colorants-M.Guista-2022CLC-1080x675.jpg)
Abstract: “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...
The 8th in-person 2022 Clean Label Conference will be held at the Westin NW Hotel, Itasca, Illinois (near O'Hare International Airport). Sessions specifically targeting sugar and salt reduction are on Day 2. Presentations that include information on product and...
