Food Processing Technologies

Munzing MAGRABAR Clean Label Defoamers

Munzing MAGRABAR Clean Label Defoamers

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...

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...

Flavor Use: Is Natural Necessarily Clean Label?

Flavor Use: Is Natural Necessarily 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 Clean Label?” In the absence of a regulatory definition for...

Food Safety & Preservation of Clean-Labeled Foods

Food Safety & Preservation of Clean-Labeled Foods

  Kathleen Glass, Ph.D., Associate Director of the Food Research Institute at the University of Wisconsin-Madison, is a self-professed “preservative fanatic.” Keeping food safe is her highest priority. However, she also respects consumer demands for clean labels....

Clean Label Challenges

Clean Label Challenges

In addition to its role in modulating taste, aroma and color, Sugar Serves as both bulking agent and texture modulator. It affects flow properties, crystallization, as well as interfacial and network formation in complex food systems. A presentation by Jerome Diaz,...

Research on New Methods to Enhance and Stabilize Natural Colorants

Research on New Methods to Enhance and Stabilize Natural Colorants

Food colorants have joined consumers’ growing demand for clean label and natural ingredients, particularly considering mainstream and social media’s outpouring of information, whether accurate or not, regarding adverse health effects from the consumption of synthetic...