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 10, 2023 | Food Proteins
In order to make a protein content claim on a food, the law requires its label to list the percentage of quality protein. However, measuring quality protein requires the determination of protein digestibility in sacrificed rats. This is the only FDA regulation...
by FTNT Editor | Aug 30, 2023 | Trends
While the definition of clean label has evolved, at its core, it has always been about health and safety. Clean label products must adapt to address new concerns, especially in the wake of the concurrent repercussions of climate change and the COVID-19 pandemic. The...
by FTNT Editor | Oct 11, 2022 | Food Proteins, Ingredient Functionalities, Nutrition & Health
“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...
