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...
