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

Mom and Daughter

Enzymes: Unsung Heroes

Enzymes are the silent workhorses of the ingredient world
Kantha-shelke
Kantha Shelke PhD, CFS
February 26, 2018
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Enzymes help solve some of the biggest challenges in the food processing industry. This makes them especially valuable for handling today's "hot button" issues of sugar reduction, sustainability, and acrylamide reduction, as well as applying to a myriad of clean-label approaches.
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Orange Lollipop

Clean Label Trends

"Clean label" has become the brass ring for food manufacturers
Kantha-shelke
Kantha Shelke PhD, CFS
January 15, 2018
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"Clean label"—despite lacking a legal or commonly accepted definition—is a wake-up call to the food industry to re-examine ingredients, formulations, and processing for contemporary consumers who are increasingly mindful of their food and beverage choices.
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Man Holding A Jonny Pops Popsicle

Cold Food Flavors & Textures

New ingredients, strategies preserve cold food flavors, texture
Kantha-shelke
Kantha Shelke PhD, CFS
June 14, 2017
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Frozen foods have the advantage of increased shelflife and retention of flavor, plus today’s technology and ingredient solutions mean these products can also retain those freshly prepared characteristics that comfort food connoisseurs crave.


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DuPont_NH.fiber.jpg

Better-For-You Textures

Fat replacers and emulsifiers present both challenges and pathways to creating 
better-for-you products
Kantha-shelke
Kantha Shelke PhD, CFS
May 30, 2017
No Comments
Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.
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BeyondMeatBurger_900

Trends in Alternative Food Proteins

Technology is spurring the development of alternative proteins from a variety of novel sources
Kantha-shelke
Kantha Shelke PhD, CFS
October 20, 2016
No Comments
Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.
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