Mincing no words in his presentation covering the certification of ingredient supply chains, Steve Taormina, Business Manager, NSF International, warned of major battles brewing in the food certification arena in his presentation “Behind the Label: Clean Label ‘Musts’...
March 29, 2018 — Research on enhancing and stabilizing natural colorants reveals new potential benefits of using natural pigments—an important consideration, considering the mainstream and social media’s outpouring of information, whether accurate or not, regarding...
April 3, 2017 — [Please note: This presentation was given before President Obama signed legislation that will require labeling of genetically modified ingredients for the first time. The legislation, passed by Congress on July 29, 2016, will require most food packages...
October 2, 2015 - Colors are added to food to make up for color losses during processing; to enhance naturally occurring colors; and to add color to foods that would otherwise be colorless or colored differently. Major food manufacturers, such as Nestle, are trying to...
November 25, 2014 - Neither FDA nor the EU has a legal definition of “natural” colorants; however, consumers and marketing departments seem to have a clear concept, wryly noted Ronald Wrolstad, Ph.D., Distinguished Professor of Food Science Emeritus, Oregon State...
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....
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...
