Over 300 articles on food technology, food product development, and consumer trends have been authored by Claudia Dziuk O’Donnell, MSc, MBA, in trade publications and journals, both print and online. Spanish articles were written by Claudia in English and translated into Spanish by the respective magazine editors. Here is a recent sampling.
O’Donnell, C.D., GLP-1 Diets – Opportunity, not Liability, Food Processing, Posted online Sept. 6, 2024
There is much current excitement over GLP-1 drugs for weight loss, but their appetite suppression must be countered with protein and other nutritional ingredients.
O’Donnell, C.D., Uplifting Tales of Upcycled Foods, Food Processing, Posted online May 10, 2024
Feeding the planet is a growing issue. Here’s a look at food companies increasing human food availability through upcycling efforts.
O’Donnell, C.D., The Elephant in the Room: Flavoring Protein Foods, Food Processing, Posted online Mar 25, 2024, Print: March 2024
Protein-based foods have advanced, but their taste often lags. Here are some technical strategies and tips for using plant, dairy, and novel protein ingredients..
O’Donnell, C.D., Precision Fermentation Comes Into Its Own, Food Processing, Posted online Feb. 7, 2024, Print: February 2024
It took 40-plus-years for this food and pharmaceutical technology to become an overnight sensation for product development.
O’Donnell, C.D., Plant Proteins Are Far From Dead, Food Processing, Posted online March 21, 2023, Print: April 2023.
Two successful recent products, a new consumer survey and challenges in making protein claims present an updated glimpse of plant-based products.
O’Donnell, C.D., Developments in Plant-Based Proteins, Food Processing, Posted online January 31, 2022, Print: February 2022.
Despite appearing pure and simple, the ingredient science behind plant-based proteins is quite complex.
O’Donnell, C.D., Sweetener Options Are Evolving for Food and Beverage Processors, Food Processing, Posted September 16, 2021, Print: September 2021, pages 36-40.
A growing toolbox of ingredients play key roles in formulations—and not all involve sweetness.
O’Donnell, C.D., Manufacturers Are Getting Down to Business With Plant Proteins, Food Processing, Posted April 05, 2021, Print: April 2021, pages 36-40.
Plants have long been a major source of protein ingredients. Vendors and formulators alike are striving to make them even more useful.
O’Donnell, C.D., Alternative Proteins: The Problems and the Promise, Food Processing, Posted Oct 26, 2020, Print: November 2020, pages 37-40.
Thoughtful ingredient blending and new processing techniques will keep the use of plant proteins growing.
O’Donnell, C.D., Product Developers Tackle Sweetness Strategies, Food Processing, Posted July 21, 2020
Consumers’ desire for sweet products continues to be strong as the industry takes innovative ingredient strategies.
O’Donnell,C.D., When it Comes to Plant Proteins, More is More, Food Processing, Posted Jul 01, 2019
O’Donnell, C.D., Blending Plant Proteins for More Nutritional Processed Foods, Posted December 7, 2018. Prospector®, UL, LLC
O’Donnell, C. D., Antioxidants Systems Turning to Nature for Solutions, Food Processing, Posted August 17, 2018. Published under the title “Antioxidants Turn to Nature” in the September 2018 print issue.
O’Donnell, C. D., Experts Officially Agree: Nuts Are Healthy, Food Processing, Posted December 4, 2017
O’Donnell, C. D., Plant-Based Protein Ingredients: The Path to Wider Popularity, Posted on October 6, 2017, Prospector Knowledge Center, Underwriter Laboratories
O’Donnell, C. D., 2017. Where are we on Defining “Natural?” Food Processing, Sept., 2017.
O’Donnell, C. D., 2016. Ingredientes naturales en auge, Énfasis Alimentación, octubre 2016. [con el permiso expreso por Énfasis Alimentación, una copia está disponible]
O’Donnell, C. D., 2016. Innovación Proteica, Énfasis Alimentación, agosto 2016. [con el permiso expreso por Énfasis Alimentación, una copia está disponible]
O’Donnell, C. D., 2016. Plant Protein Popularity Picks Up. Food Processing, October 06, 2016
O’Donnell, C. D., 2016. Even Old-Fashioned Proteins Have More Functional Futures. Food Processing, January 18, 2016
O’Donnell, C. D., 2015. Fighting Diabetes With Fiber and Fermentation. Food Processing, July, 2015
O’Donnell, C.D., 2015. El Auge de las Proteins, Énfasis Alimentacion. Abril 2015
O’Donnell, C. D., 2014. A Different Future for Insect Proteins. Food Processing, December 2014
O’Donnell, C. D. 2014. Probiotics Showing Growth in the Food and Beverage Market. Food Processing, August, 2014
O’Donnell, C. D. 2014. Fruits: More than Just Nutrition. Fruit-Based Ingredients Offer Formulation Functionality Beyond Health. Food Processing, June, 2014
O’Donnell, C. D. 2014. Formulating for a Sweet Perception With Natural Sweeteners. Food Processing, April, 2014
O’Donnell, C. D. 2014. New Proteins Offer Nutritional And Functional Benefits. Food Processing, January 30, 2014
O’Donnell, C. D. 2013. Formulating for Higher Protein Values. Food Processing, September 24, 2013
O’Donnell, C. D. 2013. Probiotics – From Weight Management to Survival Skills. Food Processing, July 16, 2013
O’Donnell, C. D. 2013. Formulation Tips for Resistant Starches. Food Processing, May 15, 2013
O’Donnell, C. D. 2013. Understanding Protein as A Functional Ingredient. Food Processing, January 25, 2013
O’Donnell, C. D. 2012. Formulating Fundamentals: Whole Grains 101. Food Processing, November 27, 2012
O’Donnell, C. D. 2012. Designing Desirable Whey Proteins. Food Processing, October 04, 2012
O’Donnell, C. D. 2005. The Diffusion and Distribution of New Consumer Packaged Foods in Emerging Markets and What it Means for Globalized versus Regionally Customized Products. This academic research paper is published on this FoodTrendsNTech.com site under the name “Food Product Introductions in Emerging Markets.”
The study analyzed factors impacting new food introductions in emerging markets globally. New product decisions are made due to factors related to the company, the region into which they are introduced, and the product itself. Two case studies of a new product by Danone and another by Nestle were investigated. The unpublished paper written for a Masters of Business Administration degree, Department of Marketing, Northern Illinois University, DeKalb, IL 60115, Spring 2005, Dr. Tanuja Singh, supervising professor.
O’Donnell, C. D. 2011. Tendencias Globales en Colorantes. Industria Alimenticia. August, 2011
Several hundred of the articles by Claudia O’Donnell were published during her time as staff technical editor of Prepared Foods and Dairy Foods magazines and when she was promoted to chief editor of Prepared Foods.
O’Donnell, C. D. 1995. R&D Horizons. Fruit Products: A Natural Choice. Prepared Foods. March, 1995
O’Donnell, C. D. 1995. Mid-America Dairymen: Ahead of the Curve. Prepared Foods. March, 1995
O’Donnell, C. D. 1995. Flavors: Doing Double Duty. Functional flavors go beyond aroma to contribute taste and “feeling factors.” Prepared Foods. March, 1995
O’Donnell, C. D. 1991. Implementation of HACCP at Orval Kent Food Company, Inc. Foodservice Research International. Volume 6(3):197–207. URL Link: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4506.1991.tb00294.x