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 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 | Dec 26, 2023 | Sweet Ingredients
Making better-for-you foods and beverages taste less bitter is possible with a short list of plant-based bitterness blockers, all of them labeled as natural flavor, including naringenin, sugar cane distillate, mushroom mycelia extract, and 1,3- 1,3-propanediol. Alex...
by FTNT Editor | Dec 18, 2023 | Trends
A mounting sense of urgency around the challenges facing the food system is helping to soften consumer resistance to science and technology in food, said Shelley Balanko, Ph.D., Senior Vice President, The Hartman Group, at the 2023 Clean Label Conference. Her...
by FTNT Editor | Aug 12, 2023 | Ingredient Functionalities
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...
