Food Processing Technologies

[Ingredient] A Versatile Clean Label Texturizer

[Ingredient] A Versatile Clean Label Texturizer

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

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...

Label-Friendly Surfactants and Emulsifiers

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 &...

The Science of Clean Label Fats & Oils

The Science of Clean Label Fats & Oils

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...

Certification of Ingredient Supply Chains

Certification of Ingredient Supply Chains

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’...

Flavor Formation: Does Natural Mean Clean Label?

Flavor Formation: Does Natural Mean Clean Label?

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...

Food Safety of Clean-Labeled Foods

Food Safety of Clean-Labeled Foods

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...

Research on Enhancing and Stabilizing Natural Colorants

Research on Enhancing and Stabilizing Natural Colorants

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...

Clean Label Dairy Ingredients Offer Functionality

Clean Label Dairy Ingredients Offer Functionality

March 27, 2018 — As part of the clean label trend, consumers are demanding removal of ingredients from food that they perceive as not “clean,” or unhealthy, yet there are a whole host of clean label dairy ingredients that not only provide consumer-friendly labels, but...

Clean Label Challenges: Sugar Affects Properties

Clean Label Challenges: Sugar Affects Properties

March 29, 2018 — In addition to its role in modulating taste, aroma and color, sugar serves as both bulking agent and texture modulator. Sugar affects properties such as flow, crystallization, as well as interfacial and network formation in complex food systems. A...