In evaluating clean labels vs health, dietary recommendations for clean eating are consumer-driven and not backed by science, according to Joanne Slavin, Ph.D., RD, Professor, Department of Food Science and Nutrition, University of Minnesota. Slavin’s presentation was...
March 27, 2018 — “What is old is new again,” said Melanie Goulson, MS, Principle Scientist, Merlin Development, Inc. — a food and beverage R&D and commercialization firm, and Adjunct Professor, St. Catherine University, as she referenced the surging interest in...
March 22, 2017 — The year of 2016 has been designated the "International Year of Pulses," stated Heather Maskus, Project Manager at the Canadian International Grains Institute (Cigi), in her opening remarks. Her presentation, “From Gluten-free to Whole Grain:...
January 28, 2016–Global Food Forums, Inc. — The following is an excerpt from the “2015 Clean Label Magazine.” PROCESSING PANEL, Speaker 2: Kathiravan Krishnamurthy, Ph.D., “High-pressure Processing: Opportunities and Challenges” High-pressure processing is an old...
October 30, 2013 — Antioxidants, when present in food or in the body at low levels, can delay, control or prevent oxidative processes leading to food quality deterioration or initiation and propagation of degenerative diseases. Antioxidants are generally phenolic and...
I always like sitting back as trend predictions for the coming year roll in. While each one can be insightful, when they are considered together (especially if from unrelated sources), larger themes emerge. Below you'll find 10 Food Top Trends Lists for 2012. A few...
