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,...
As a participant in the Applications Panel during the 2022 Clean Label Conference, Lindsay Wisener, MSc, Owner & Lead Product Developer, WiseBev, delved into the aspects of developing alternative milk products. Given at Global Food Forums’ 2022 Clean Label...
Several protein-based high potency sweeteners (HPS) are being explored for possible commercialization beyond stevia to protein sweeteners. “The requirements for any new sweetener include regulatory approval, good taste, practical utility and acceptable cost,” said...
![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...
Research on enhancing and stabilizing natural colorants shows that flavonoids are versatile compounds with a wide variety of uses. M. Mónica Giusti, Ph.D., Professor, Department of Food Science and Technology, The Ohio State University, described the state of natural...
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...
![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...
![The State of Natural Colorants [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/The-State-of-Natural-Colorants-M.Guista-2022CLC-1080x675.jpg)
Abstract: “You eat with your eyes.” This saying expresses the importance of a food’s appearance, with color often crucial. Consumers are increasingly turning towards natural colors in their foods, mainly from fruit and vegetable sources, but their optimal use in...
