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Defining a Trend, then Enforcing It
Click on image for larger version of this sidebar. September 16, 2015, Global Food Forums — The following is an excerpt from the “2015 Clean Label Report,” sponsored by Loders Croklaan, RiceBran...
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Fruit & Vegetable Ingredient Toolbox: Opportunities for Clean Labels
Comparisons can help choose sweetener systems. HFCS is a fairly high solids product, therefore a good replacement might be tapioca syrup or agave nectar, which match that pretty well. The sugar...
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Natural Color in the USA: What Product Developers Need to Know
Colors that are exempt from certification by FDA. Click on this image for a larger version of the chart. October 2, 2015–Global Food Forums, Inc. — The following is an excerpt from the “2015 Clean...
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Antioxidant Potential of Plant-based Food Ingredients
The original ORAC assay only measures antioxidant capability of a material against the peroxyl free radical. ORAC 5.0 adds four additional free radical values to that of peroxyl, which results in a...
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Clean Label Antimicrobials: How to Find Them?
October 16, 2015–Global Food Forums, Inc. — The following is an excerpt from the “2015 Clean Label Report,” sponsored by Loders Croklaan, RiceBran Technologies and SunOpta. There is a market demand for...
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Answering the Challenge: Label-friendly Emulsifiers and Surfactants
Bile salts, which are currently found in dietary supplements, are excellent emulsifiers and may have potential for food use. (Click on image for larger version of the chart.) October 29, 2015–Global...
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Back to the Future in Baking: Clean Label Bakery Formulations
November 11, 2015–Global Food Forums, Inc. — The following is an excerpt from the “2015 Clean Label Report,” sponsored by Loders Croklaan, RiceBran Technologies and SunOpta. By approaching formulation...
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Steaks to Shakes: Protein on the Shopping Lists
November 11, 2015—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients. About the...
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How the FDA’s Proposed Food Label Changes Will Impact Proteins
Under current regulations, free amino acids used in conventional foods are regulated as food additives, which means their addition to foods is limited. In dietary supplements, amino acids are...
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Protein, Appetite & Leveraging: Protein’s Role in Energy Balance
Long-term benefits of higher-protein diets for weight management are, possibly, only slight. However, several paths of further investigation into proteins’ more detailed role are suggested. [Click on...
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Structure, Functions and Applications
A simplified overview of functions and limitations of some traditional and emerging proteins provides a few considerations to their use. (Click on image for PDF of chart.) December 1, 2015—Global Food...
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Processing, Characteristics and Uses of Extruded Plant Protein Ingredients
Textured vegetable protein products can be made to look and behave like various meats, with similar composition, appearance, texture, water absorption and rehydration time. Cooking characteristics can...
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Processing Technologies and Their Central Role in Clean Label Products
In meeting the marketing department’s demands, packaging is the most visible—but also one of the most impactful—for delivering clean label products that are commercially viable. [©iStockphoto] January...
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Of Allergens and Proteins
Any novel food could potentially become allergenic. [Click on image for full-sized chart.]January 15, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends &...
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Better Protein Ingredients Through Controlled Maillard Reactions
January 21, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients. Enhanced...
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High-pressure Processing: Opportunities and Challenges
Because high-pressure processing will not destroy spores, high-acid or acidified products may be more safely processed. They must also be refrigerated to protect quality. Most products that are now...
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Flavor Challenges with High Protein Levels
Click on image for larger PDF version. February 3, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored...
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The Quest for Protein: Challenges and Opportunities
February 17, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technologies Seminar Business Highlights Report.” Global Food Forums, Inc.’s third annual...
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Global Protein Regulation–A Question of Quality?
In the EU, protein claims relate only to content, which is calculated using the formula: protein = total Kjeldahl nitrogen × 6.25. No explicit regulations address protein quality. In contrast, in the...
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Protein Consumption in Emerging Markets
April 15, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technologies Seminar Business Highlights Report.” Click on image for larger PDF version of...
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