Fats and Oils

An Update on Label-Friendly Surfactants and Emulsifiers

An Update on Label-Friendly Surfactants and Emulsifiers

Surfactants and emulsifiers constitute probably the most technically complicated category of food ingredients, declared Peter Wilde, Ph.D., Research Leader, Quadram Institute of Bioscience, University of East Anglia (UK), in his presentation “Challenges &...

Unraveling the Science of Clean Label Fats & Oils

Unraveling the Science of Clean Label Fats & Oils

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...

2019 Clean Label Conference

2019 Clean Label Conference

Efforts to formulate packaged foods, beverages and nutritional products with consumer- and export-friendly ingredients continues to grow globally. Global Food Forums' 2019 Clean Label Conference,  the 6th annual event, was held March 26-27 in the Chicago area. The...

Label Friendly Surfactants-Emulsifiers Presentation

Label Friendly Surfactants-Emulsifiers Presentation

Emulsions and foams often provide structure and texture, impart taste and flavor or deliver bioactive compounds to foods. Amphiphilic molecules in the form of surfactants, emulsifiers and polymers are used to create and stabilize emulsions and foams. Numerous...

Clean Label Fats and Oils Presentation

Clean Label Fats and Oils Presentation

When selecting fats and oils in order to obtain a clean label, key factors must be considered. They include understanding the important chemical and physical properties influencing functional performance; the ease in which “clean” alternative fats and oils can be...

Clean Label Solutions for Lipid Oxidation Control

Clean Label Solutions for Lipid Oxidation Control

The chemistry of lipid oxidation is as complex as the means of defense. “You can get literally hundreds of products that are formed from oxidative reactions,” explained Eric Decker, Ph.D., Professor and Head of the Department of Food Science, University of...

2018 Clean Label Conference

2018 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 5th annual Clean Label Conference was held March 27-28, 2018, Itasca,...

Polar vs. Nonpolar: The Antioxidant Paradox

Polar vs. Nonpolar: The Antioxidant Paradox

The Antioxidant Paradox: Easy to Verify, Hard to Understand A Global Food Forums Exclusive Posted 6/11/2018 Surfactants, water droplet, antioxidants When William L. Porter of the Food Engineering Directorate of the US Army described the antioxidant paradox in 1980, it...

Advances in Naturally-derived Antioxidants

Advances in Naturally-derived Antioxidants

Feb. 22, 2018--The 2017 Clean Label Conference’s tagline, “Sophisticated Solutions for Simplified Products,” expresses the industry’s challenge of simplifying products and also our belief that food science will deliver solutions. To meet consumer expectations,...

Formulating Clean Label Dairy (and Non-dairy) Frozen Desserts

Formulating Clean Label Dairy (and Non-dairy) Frozen Desserts

November 10, 2017--The 2017 Clean Label Conference’s tagline, “Sophisticated Solutions for Simplified Products,” expresses the industry’s challenge of simplifying products and also our belief that food science will deliver solutions. To meet consumer expectations,...