It’s commonly understood that humans perceive five basic tastes: sweet, sour, salty, bitter and umami. However, sensory scientists now believe there are many more fundamental tastes in the perception of food. Additionally, taste perception is far more complex in other...
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,...
Natural Flavoring Use in a Clean Label World Flavor is the primary driver of consumer acceptance and repeated purchase of foods. Or, as Keith Cadwallader, Ph.D., Dept. of Food Science & Human Nutrition, University of Illinois at Urbana-Champaign, succinctly said:...
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...
![Clean Label Sodium Reduction [Presentation]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2022/08/Sodium-Reduction-A.Woo-2022-CLC-FEATURE-1080x675.jpg)
Abstract: Clean label taste modulation is a growing field. It involves changing and adjusting basic taste perceptions with plant-based or other ingredients considered clean label by consumers. This presentation begins with a look at sodium reduction using taste...
![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...
Powering the Evolution of Fermentation Processing Fermentation has a long history, beginning with the spontaneous fermentation of dairy in North Africa in 10,000 BC. So began Paulo de Boer, Ph.D., Scientist And Project Manager, Wageningen Food & Biobased Research,...
![An Approach to Designing Successful New Clean Label Products [Supplier Capability]](https://cleanlabel.globalfoodforums.com/wp-content/uploads/sites/3/2021/03/InsightsNow-Tofurky-CaseStudy-FEATURE-1080x675.jpg)
March 11, 2021 - In this post, submitted by InsightsNow—a company that uses human psychology and behavior in product innovation—a Concept Testing Solution was applied in a case study with Tofurky. The approach assists companies in designing successful new clean label...
Dairy-Based Ingredients for Clean Label Solutions CLEAN LABEL IS EVOLVING, and dairy ingredients are well-positioned to deliver clean labeled products. A cleaner label can be achieved by leveraging the unique composition and inherent functionality of “off-the-shelf”...
Clean Label Product Innovation and Renovation CONSUMER DEMAND FOR CLEAN LABEL has been growing for more than five years. In many countries, it has become the new normal for a majority of consumers, noted Philippe Rousset, Ph.D., Global Clean Label Strategic Network...
