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,...
![Fermentation Processing: Advances & Benefits [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/Evolution-of-Fermentation-Processing-P.deBoer-2022-CLC-1080x675.jpg)
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...
In looking at flavor formation, does natural mean clean label? “All natural” and “clean label” do not necessarily equate with one another, began Deepthi K. Weerasinghe, Ph.D., Principal, dP3 Consulting, in his presentation “Formation of Flavor—Is Natural the same as...
As an expert on food safety and food perservation, Kathleen Glass, Ph.D., Associate Director of the Food Research Institute at the University of Wisconsin-Madison, is concerned about food safety of clean-labeled foods. She is, afterall, a self-professed “preservative...
November 15, 2017 - In his presentation, “Emerging Research to Practical Approaches on Natural Antimicrobial Use,” Mathew Taylor, Ph.D., Texas A&M University, shed light not only on the use of natural antimicrobials, but he also explained why there isn’t a host of...
November 15, 2015 - When it comes to clean label bakery formulations, what’s old really is new again, said David Busken, Consultant, Bakery Formulations. In preparation for his talk, Busken reviewed bakery formulations dating back decades and marveled at how “clean”...
October 16, 2015 - There is a market demand for fresh products with extended shelflife. TNO, the Netherlands-based company, has made a commitment to identify and isolate antimicrobial compounds from a variety of sources as part of their effort to help find “clean...
November 12, 2014 - When it comes to making foods sweeter in a "clean label way,” there are ways to do it naturally and simply, besides using sugar. Some approaches take advantage of the connection between taste and smell, thereby employing considerations and taste...
September 5, 2014 - The first step in using clean and friendly flavors is to understand the regulations. A lengthy list of compounds that may be termed “natural flavor” is provided in Title 21 Code of Federal Regulations (CFR) 101.22. They include the “essential oil,...
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...
