Kantha Shelke PhD, CFS

Kantha Shelke PhD, CFS

Kantha Shelke, PhD, CFS, is a senior lecturer at Johns Hopkins University and principal of Corvus Blue LLC, a Chicago-based food science and research firm specializing in industry competitive intelligence, expert witness services, and new product/technology development and commercialization of foods and food ingredients for health and wellness. Contact her at kantha@corvusblue.net.

Articles

ARTICLES

Chia Muffins
2022 PREDICTIONS | FLOURS & STARCHES

Flours and Starches Derived from Ancient Grains Growing in Popularity

Flours on the Rise: Baked and extruded formulations are benefiting from new flours and starches.
Kantha shelke
Kantha Shelke PhD, CFS
December 13, 2021
3 Comments
A comprehensive selection of flours and starches derived from ancient grains and seeds is increasingly being tapped for products that appeal to consumers seeking foods that are gluten-free or non-GMO, or simply have more healthful profiles.
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INGR-Chickpea-Dosa
2021 Predictions: FLOURS & STARCHES

Fine Grain

Flours and starches are stepping up their game for both function and health.
Kantha shelke
Kantha Shelke PhD, CFS
November 30, 2020
No Comments

Flours and starches are perhaps the hardest working ingredients in food manufacturing. For that reason, they’re ubiquitous in food products and relied on for their effect on texture, which is a signature attribute of many foods.


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Split Blueberry Muffin

Flours & Starches

Today's flours and starches are not the same old grind
Kantha shelke
Kantha Shelke PhD, CFS
July 20, 2020
No Comments
Trends such as non-GMO, gluten-free, sustainability, and various popular diets, are expanding the use of non-mainstream whole grains and seeds as well as other plant sources.
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Good PLANeT Foods Parmesan Cheese on Pasta

New Gums, Fibers and Starches Add Function, On-Trend Appeal

The Starch Set: The proliferation of plant-based products, especially those replacing animal products, has spurred an unparalleled demand for starches, fibers, and gums.
Kantha shelke
Kantha Shelke PhD, CFS
October 9, 2019
No Comments
Starches, fibers, and gums are co-products constituting the majority composition of plant materials. They are emerging as destination ingredients in a market that is increasingly averse to synthetic ingredients and also questioning the regular use of animal-based ingredients.
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Lime Slices and Herbs

The Science of Smell

Food technologists are increasingly relying on fragrances as key to creating consistent products
Kantha shelke
Kantha Shelke PhD, CFS
May 20, 2019
No Comments
People still rely on the primal instinct of aroma to gauge food safety and quality. It's estimated that some 80% of flavor involves the sense of smell.
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Korean Stir Fry

Flavor Boosters & Maskers

Taste modification, often necessary, is not always simple or straightforward
Kantha shelke
Kantha Shelke PhD, CFS
March 13, 2019
No Comments
Modifying flavors, whether enhancing them without changing them or masking bitter or off notes from necessary ingredients, requires an in-depth understanding of ingredients and their components.
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