Etiquetado Limpio con Saborizantes
El primer paso en un etiquetado limpio con saborizantes es entender la regulación. Una larga lista de compuestos que pueden denominarse "sabor natural" se proporciona en el Título 21 del Código de Regulaciones Federales (CFR), 101.22. Se incluyen el "aceite esencial,...
Articles by Claudia ODonnell
Claudia Dziuk O'Donnell, MSc, MBA, has authored over 300 articles on food technology, food product development, and consumer trends in trade publications and journals, both print and online. Claudia also wrote Spanish articles in English, which were translated into...
Improved Protein Quality by Blending & Processing
“Protein quality is generally assessed as a function of its ability to meet the biological needs of the consumer,” explained Matthew Nosworthy, Ph.D., Food Science and Nutrition Research Scientist with Guelph Research and Development Centre, Agriculture and Agri-food...
Natural Colorant Properties and Applications
Research on enhancing and stabilizing natural colorants shows that flavonoids are versatile compounds with a wide variety of uses. M. Mónica Giusti, Ph.D., Professor, Department of Food Science and Technology, The Ohio State University, described natural colorant...
Formulating Nutritionally Equivalent Non-Dairy Cheese Analogs
Formulating nutritionally equivalent non-dairy cheese analogs is challenging due to the structural and functional differences between dairy proteins like casein and plant-based starches. Traditional dairy cheese relies on a proteinaceous structure with casein's unique...
Protein Trends & Technologies Seminar Programs
From 2013 through 2022, Global Food Forums held annual seminars on food proteins. These presentations by world-class speakers produced high-quality, non-commercial Protein Trends & Technologies programs involved in the development of protein-centric foods and...
Food Product Introductions in Emerging Markets
The following is an academic research paper on food product introductions in emerging markets. Globally, new product decisions are made due to factors related to the company, the region into which the products are to be introduced, and the nature of the product...