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Home » Authors » Paula Frank

Paula Frank

Contributing Editor
Articles

ARTICLES

Advancing Sweeteners: The Mystery of Sweet Taste -- October 2007

Paula Frank
October 1, 2007
No Comments
Consumers stand to benefit from scientists' continual revelations of the mechanisms behind sweet taste perception.           

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The Perception of Creaminess - May 2007

Paula Frank
May 6, 2007
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Sensory qualities of texture and flavor deliver product attributes that define this often indefinable trait. Research on the perception of creaminess is explored, along with ingredients used to achieve this sensation.
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Maintaining Textural Integrity - April 2007

Paula Frank
April 8, 2007
No Comments
Preventing moisture loss in foods is one key to their longevity. Gums, starches, emulsifiers and proteins assist with texture in ways where the mechanism is not always commonly understood.
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Mainstream Organic Flavors

Paula Frank
January 1, 2007
No Comments
One stroll around IFT’s Food Expo last June is all the evidence that anyone associated with the food industry might need as proof that demand for organic food is on the rise. Just in case IFT was not convincing enough, along comes Wal-Mart, the world’s largest retailer, vowing to become a major supplier of organic products. Flavor suppliers who forged into the organic market as early pioneers have made great strides in their efforts to develop and manufacture organic products, but suppliers may need to redouble their efforts as demand increases, regulations change and competition grows.
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R&D Applications: Versatile Carrageenan

Paula Frank
December 28, 2006
No Comments
It is not uncommon to find carrageenan used as a stabilizer or thickener in many foods. Yet any ingredient statement that lists this hydrocolloid disguises the fact that it may be one variation among a large family of polysaccharides derived from red algae.

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June 28, 2022

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

July 28, 2022

It’s Only Natural! Natural, Organic Food, Beverage Options Continue to Grow with Clean Label Appeal

Consumer surveys conducted by Innova Market Insights during the past two years demonstrate a range of perceptions regarding natural and organic. In the 2020 Innova Health & Nutrition Survey, consumers most associated the concept of “clean” labeling/eating with natural and organic ingredients, as well as no additives/preservatives.

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