Ingredient functionality

Sodium Reduction Using Taste Modulation

Sodium Reduction Using Taste Modulation

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,...

Beyond Stevia to Protein Sweeteners

Beyond Stevia to Protein Sweeteners

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 Formulation with Plant-Based Technologies 

Practical Formulation with Plant-Based Technologies 

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

Hydrocolloid Properties Against Supply Chain Instability

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]

Meeting Food Safety Standards in Clean Label Dressings [Presentation]

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...

Developing Alternative Milk Products  [Presentation]

Developing Alternative Milk Products [Presentation]

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]

The State of Natural Colorants [Presentation]

“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 formulated...

Hydrocolloid Functionality for Product Developers

Hydrocolloid Functionality for Product Developers

Hydrocolloid functionality for product developers was addressed in a presentation given for Global Food Forums’ 2021 Clean Label Premium Webinar by Nesha Zalesny, MBA, Technical Consultant, IMR International. Titled “Tips, Tricks & Tradeoffs When Formulating with...

Understanding Natural Food Colorants

Understanding Natural Food Colorants

Winston Boyd, Ph.D., Principal Consultant and Owner, Earthwise Technology, provided valuable insight toward a better understanding of natural food colorants in his presentation titled “Natural Colorants: The Opportunities and Challenges in Using Them Successfully,”...