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 — As part of the clean label trend, consumers are demanding removal of ingredients from food that they perceive as not “clean,” or unhealthy, yet there are a whole host of clean label dairy ingredients that not only provide consumer-friendly labels, but...
Advances in Natural Antioxidants As he is wont to do, Professor Fereidoon Shahidi, of Memorial University of Newfoundland, somehow managed to cram an encyclopedic overview of the functions of phenolic and amino acid-based antioxidants in foods and health into a...
December 6, 2017 - Generationally speaking, “Millennials are driving consumer clean label expectations deep into the sweetener category,” said Melanie Goulson, General Manager and Principal Scientist at Merlin Development, in her 2017 Clean Label Conference...
November 1, 2016 - “As a flavor scientist for decades, clean labeling is not typically my main focus,” opened Keith Cadwallader, Ph.D., Professor in the Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign. However, he advised,...
January 8, 2016–Global Food Forums, Inc. — The following is an excerpt from the “2015 Clean Label Report.” PROCESSING PANEL, Speaker 1: Jeffrey Andrews, "Technology: The Core Ingredient in Natural Foods" Meeting the demands of an ever-changing marketplace, which...
October 9, 2015 - Antioxidants are a group of molecules, abundant in plant foods, with unique chemical structures that allow them to scavenge free radicals, thus revealing plant-based ingredients' antioxidannt potential. Although antioxidants have been used in the...
October 2, 2015 - Colors are added to food to make up for color losses during processing; to enhance naturally occurring colors; and to add color to foods that would otherwise be colorless or colored differently. Major food manufacturers, such as Nestle, are trying to...
July 9, 2014 - The primary function of food antimicrobials is food safety; the secondary function is shelflife extension; and there are several opportunities & limitations of natural antimicrobials. “In order to be effective as an antimicrobial,” explained...
A new study published in Breast Cancer Research points to genetic differences in vitamin D receptors as potentially being responsible for higher breast cancer rates among African American women compared to European American women, thereby pointing to an association...
