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...
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...
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...