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...
![Clean Ways to Deal with Challenging Flavors [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/10/Considerations-Natural-Flavorings-K.Cadwallader-2022CLC-FEATURE-1080x675.jpg)
Abstract: In most cases, flavor is the primary determinant of consumers’ enjoyment and, ultimately, acceptance of food. Going to great lengths to create food products with desirable flavor attributes, companies often achieved this by the judicious use of natural...
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,...
Malcond Valladares, Ph.D., Food Scientist, The National Food Lab (NFL), systematically covered the process necessary to meet clean label salad dressing safety standards for one popular application at Global Food Forums’ 2022 Clean Label Conference. His presentation,...
![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...
Hydrocolloid Properties Against Supply Chain Instability The current supply chain disruption and instability make sourcing many hydrocolloids difficult. However, hydrocolloids possess a wide range of functionalities for food formulators in the clean label space. As...
![Clean Labels & Sustainable Systems: Food Scientists’ Role [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/Clean-Labels-Sustainable-Systems-Food-Scientists-Role-J.Gordon-2022CLC-1080x675.jpg)
Abstract: This presentation on "Clean Labels & Sustainable Systems: Food Scientists' Role," looks at how the food industry arrived at a place where a “Clean Label” conference is needed. It further offers insights into food scientists’ role in feeding our planet’s...
![Meeting Food Safety Standards in Clean Label Dressings [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/Meeting-Food-Safety-Standards-in-Clean-Label-Dressings-MValladares-2022CLC-1080x675.jpg)
Abstract: Clean label products are developed to address consumers’ demand for thoughtfully crafted products made with natural, easily recognizable ingredients. However, meeting this demand limits the use of many solutions used by product developers to address...
![Developing Alternative Milk Products [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/Developing-Alternative-Milk-Products-L.Wisener-2022CLC-1080x675.jpg)
Some consumers consider plant-based drinks a direct substitute for milk. However, their formulation and processing present unique challenges. Factors such as plant source, fat and protein levels, and the addition of consumer desired components mean processing...
![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...
