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,...
![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)
This presentation 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 seven billion people and providing foods with optimal health benefits. A key...
![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)
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 microbial...
![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-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...
![[Ingredient] A Versatile Clean Label Texturizer](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2021/02/Avebe-Texturing-Solutions-Feature-Image-1080x675.jpg)
February 23, 2021 — Product developers searching for a versatile clean label texturizer that meets consumer expectations for an all-natural, plant-based, sustainable ingredient have a new option from which to choose. Avebe’s Etenia™, made from potato, offers...
Munzing MAGRABAR® Clean Label Defoamers [Supplier Solutions - Created & Sponsored by Munzing] Food is naturally foamy. It often creates a challenge for food processors as a product is transformed into what is placed on tables every evening. MAGRABAR® defoamers...
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 &...
Selection of alternatives for clean label fats & oils 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 or...
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’...
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...
