Sensory Perception

Dairy Ingredients for Clean Label

Dairy Ingredients for 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

Clean Label Product Innovation and Renovation

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...

Nascent SoPure Stevia Reb E

Nascent SoPure Stevia Reb E

Nascent - SoPure Stevia. Reb E is a new stevia leaf extract that has less off-notes compared to Reb A. New stevia-based natural flavors may provide more mouthfeel and flavor-blocking capabilities, as well as enhance sweetness. FEMA GRAS Status.  The Global Food Forums...

Clean Label via Methane Gas Reduction

Clean Label via Methane Gas Reduction

Consumers’ concept of clean labeling has expanded to include the environmental impact of foods and how they’re produced. But, are consumers ready for scientists to begin tampering with the ecological makeup of cows’ digestive system in to achieve methane gas...

Use of Colors for Optimal Flavor Perception

Use of Colors for Optimal Flavor Perception

Clean labeling efforts may mean colorants will be avoided, yet use of colors for optimal flavor perception may prove essential in capturing how consumers perceive a food product, noted Debra Zellner, Ph.D., Professor of Psychology at Montclair State University, and...

Clean Label Solutions for Lipid Oxidation Control

Clean Label Solutions for Lipid Oxidation Control

March 27, 2018. — The chemistry of lipid oxidation is as complex as the means of defense. “You can get literally hundreds of products that are formed from oxidative reactions,” explained Eric Decker, Ph.D., Professor and Head of the Department of Food Science,...

Creating Consumer-friendly Ingredient Statements

Creating Consumer-friendly Ingredient Statements

Creating Consumer-friendly Ingredient Statements Ronald Visschers, Ph.D., Business Line Manager, TNO food research Challenged with the need to reformulate products with clean labels, manufacturers have the options to eliminate, modify or replace offending ingredients,...

Insights into Flavoring Clean Labels

Insights into Flavoring Clean Labels

December 20, 2017 - The paradox of flavor is that its presence is tiny in the total composition of foods, yet it is a primary driver of consumer acceptance. Professor Robert J. McGorrin, Oregon State University, provided insights into flavoring clean labels as he...

Natural Antimicrobial Research

Natural Antimicrobial Research

November 15, 2017 - In his presentation, “Emerging Research to Practical Approaches on Natural Antimicrobial Use,” Mathew Taylor, Ph.D., Texas A&M University, shed light not only on the use of natural antimicrobials, but he also explained why there isn’t a host of...