by Claudia O'Donnell | May 20, 2025 | Assorted Topics, Clean Label, Emerging technologies, Food Ingredients, Food Proteins, Ingredient Functionalities, Sustainabililty, Sweet Ingredients
Claudia Dziuk O’Donnell, MSc, MBA, has authored over 300 articles on food technology, food product development, and consumer trends in print and online trade publications and journals and given presentations in person and webinars. Claudia also wrote Spanish...
by Claudia O'Donnell | Feb 22, 2025 | Food Ingredients
“Why does food cost that much?” is a much-asked question. Many factors, including supply and demand, regulations, pricing policies, vendor policies, weather, the political environment, such as war, and more, determine food prices. This website links to...
by FTNT Editor | Feb 28, 2024 | Food Ingredients
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...
by FTNT Editor | Feb 9, 2024 | Food Ingredients
From 2013 to 2023, Global Food Forums hosted 26 in-person conferences and three editorial webinars. Key points of presentations given during these events were summarized and published in post-conference magazines. We are pleased to offer complimentary copies of these...
by FTNT Editor | Sep 20, 2022 | Clean Label, Colorings, Emerging technologies, Food Ingredients, Ingredient Functionalities
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...
