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Formulating with Whey Protein for Maximum Health Benefits, Functionality and...
The type(s) of whey product selected for a formulation depends not only on the finished flavor, nutrition profile and price goals, but on the demographic target selected, as well.Click to Enlarge AT...
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The Value of Protein on Muscle Health During Aging
Click to Enlarge RECENT ADVANCES in research show protein’s potential to improve health status in aging adults, according to Douglas Paddon-Jones, Ph.D., FACSM, Department of Nutrition and Metabolism;...
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Proposed Non-GMO Labeling and Certification Options
Non-GMO Project is a highly recognized and trusted verification process. Of noted importance is that some of the newer technologies, such as CRISPR-Cas9 (gene editing), will not be able to be certified...
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Complications of Formulating Flavors with Protein
Click to Enlarge NO FOOD INGREDIENT may be more influential than flavors. “We make selections about taste and preference of food based on these small sets of molecules that are barely perceptible and...
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Accuracy in Protein Labeling: Following the Letter of the Law
Click to Enlarge WHEN IT COMES TO labeling, given the litigious society we live in, food and ingredient manufacturers have more to worry about than government oversight from the FDA and FTC. “The FDA...
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Welcome to Global Food Forums®, Inc.
Global Food Forums® in-person events offer a rare combination of strategic insights and practical advice on food science-based formulation challenges; regulations; emerging ingredient technologies,...
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A Global Perspective on the Sports Nutrition Market
Click To Enlarge PROTEIN POWDER REMAINS the undisputed top contender in the global sports nutrition category, affirmed Carolina Ordonez, MBA, Senior Consumer Health Analyst, Euromonitor International...
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Diverse Drivers of Protein Demand Pose Marketing Challenges
Click to Enlarge ACROSS THE GLOBE, but especially in America, the drive to add more animal and plant protein to human diets continues unabated, even as consumers remain somewhat vague as to their...
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Business Strategies for High-Value Protein Ingredients
Click to Enlarge AS TECHNOLOGY PIPELINES continue to pump new plant and animal protein options into food and beverage domains, it is critical that marketers learn to develop strong, compelling and...
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Cellular Technology Opens the Pathway for Clean Meat Alternatives
(Photo Credit: ISRAEL21C/YISSUM: PHOTOGRAPHER) Future Meat Technologies’ first cultured chicken kebab on grilled eggplant and tahini sauce at Jerusalem’s Machneyuda restaurant. FOOD COMPANIES are now...
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Food Industry Solutions for Transition to E-commerce
Click to Enlarge WILL E-COMMERCE EVENTUALLY dominate food sales and, if so, what are brick-and-mortar food and beverage companies to do? Darren Seifer, Executive Director, Industry Analyst-Food...
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Innovative Challenger Brands Panel
THE FOOD AND BEVERAGE INDUSTRIES today enjoy a historical confluence of rapidly shifting consumer trends and low barriers to entrepreneurship, generating a flood of innovation. To explore the...
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Uncertainty Leaves Consumers in a Sweetener Paradox
Click to Enlarge “SUGAR REDUCTION may be the top-cited dietary priority globally, but consumers aren’t quite willing to give up sweeteners completely,” said Julie Johnson, General Manager, HealthFocus...
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Confusion Abounds with FDA’s Proposed Added Sugar Labeling
Fruit pieces, dried fruit, pulps or purees do not need to be labeled as Added Sugar when added to maintain the fruit properties of products not generally considered to contain Added Sugar. ANTICIPATE...
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High-Value Evidentiary Studies Refute the Correlation Between Added Sugar and...
Click to Enlarge AT THE OUTSET OF HIS TALK, “Reducing Added Sugars: Will It Reverse the Trend Toward Overweight & Obesity,” John White, Ph.D., President and Founder, White Technical Research,...
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Progress on High-Potency Sweeteners, Taste Modulators and Enhancers Continues
Click to Enlarge GRANT DUBOIS, PH.D., Consultant, Sweetness Technologies, LLC, reviewed the progress made on natural high-potency (HP) sweetener systems for food and beverages by offering tantalizing...
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Food Technology, Neuroscience & 3rd Generation Stevia Extracts
Click to Enlarge IN HIS PRESENTATION “3rd Generation Stevia Extracts: Neuroscience, Ingredient Technologies and Food Applications,” Alex Woo, Ph.D., CEO & Founder, W2O Food Innovation, emphasized...
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Five Recommendations for Sugar-Reduced Baked Products
Click to Enlarge HOW DOES ONE REDUCE THE SUGAR content of products defined by their sugar content? Melanie Goulson, MSc, General Manager, Merlin Development and Adjunct Professor, St. Catherine...
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Analytical Methods for Lawful Sweetener Labeling
Click to Enlarge THE REVISED U.S. NUTRITION LABEL regulations, to be implemented in 2020, will transform the carbohydrate portion of the label by including a line for added sugars along with revised...
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Tips for Reducing Sugar in Frozen Dairy Desserts
Although sugar, with its multifunctional properties, plays a key role in ice cream and frozen novelties, several strategies can be used to achieve quality reduced-sugar frozen desserts. AS WITH BAKERY...
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