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...
by FTNT Editor | Sep 16, 2022 | Food Proteins
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...
by Claudia O'Donnell | Feb 3, 2020 | Food Proteins
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...
