Emerging Ingredients and Technologies

Sodium Reduction Using Taste Modulation

Sodium Reduction Using Taste Modulation

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]

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,...

Practical Formulation with Plant-Based Technologies 

Practical Formulation with Plant-Based Technologies 

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...

Powering the Evolution of Fermentation Processing

Powering the Evolution of Fermentation Processing

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]

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...

2022 Clean Label Conference – Day 2 Program (May 25)

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...

2023 Clean Label Conference Program

This page will be updated in the coming months to reflect the 2023 Clean Label Conference. Global Food Forums is pleased to announce the 2023 Clean Label Conference Program. This 9th annual in-person event is scheduled for May 23-24 at the Westin NW Hotel, Itasca,...

2022 Clean Label Program Updates

Global Food Forums is pleased to announce the developing program for its 8th annual in-person Clean Label Conference, May 24-25, 2022, Westin Hotel, Itasca, Ill. USA.  2022 clean label program updates will be announced here. Many presentations will be relevant to...