Innovation Through Food Pairings
Food innovation can be the critical component for successful new products. Food pairing is a new idea based on the concept that the more aromatic compounds two foods have in common, the better they'll taste together. Thus, innovation through food pairings presents an...
Holistic Clean Label Product Development
Holism reflects a concern for the complete system and its interactions instead of its parts, explained Lucile Jarry, MSc, R&D Manager (Foods), Hain Celestial Group. In her 2023 Clean Label Conference talk, Jarry discussed bakery, nut butter, and baby food case...
Clean Label: What Matters to Consumers?
While the definition of clean label has evolved, at its core, it has always been about health and safety. Clean label products must adapt to address new concerns, especially in the wake of the concurrent repercussions of climate change and the COVID-19 pandemic. The...
Food Structure of Plant-Based Formulations
Current plant-based analogs rely on deconstructed plant tissues that are modified and combined with other ingredients in an attempt to create dairy and meat-mimicking structures and sensory profiles. In his presentation, “Strategic Use of Food Structure of Plant-based...
Combining Dairy & Plant Proteins in Cultured Products
Combining dairy and plant proteins in cultured products, like yogurt, creates unique challenges and opportunities for product developers, balancing technical aspects such as protein digestibility, texture, taste, and stability. While dairy proteins offer high...
Heavy Metal Contamination in Food– Closer to Reality
The Food and Drug Administration’s (FDA’s) new Closer to Zero initiative focuses on the exposure of infants and children to heavy metal contamination in food commonly eaten. Due to these forthcoming regulations, manufacturers need to know this initiative's challenges...
The Growing Regenerative Agricultural Opportunity
Kerry Hughes, MSc, President of Ethnopharm LLC and Advisor for A Greener World, began her talk on a growing regenerative agricultural opportunity by discussing how the global conversation has changed from “sustainability” to “regeneration.” What we have now in...
Research on Protein Products, Consumers and Flavor
Research on protein products, consumers and flavor titled “Consumers and the Protein Product Explosion: Flavor Still Rules,” was presented by MaryAnne Drake, Director of the Sensory Service Center at North Carolina State University. at the 2022 Protein Trends &...
Novel Protein Regulatory Approval
The demanding criteria required to obtain novel protein ingredient regulatory approval in the U.S. were explained at the 2022 Protein Trends & Technologies Seminar. The U.S. is one of the few jurisdictions that regulates new food ingredients as food additives...