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Home » Authors » Kantha Shelke PhD, CFS
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.
Read More
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.


Read More
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.
Read More
Raw Gums

The Latest on Current Sources, Future Applications of Gums & Fibers

World of Gums and Fibers: Ingredient technologists and product developers are discovering that some ingredients are revealing valued nutritional attributes in a range of food products
Kantha shelke
Kantha Shelke PhD, CFS
May 22, 2020
No Comments
The "clean label" trend is increasing the reliance on natural gums and fibers for stability, functional properties, quality, and safety.
Read More
Three Pieces of Cake
2020 PREDICTIONS: STARCHES

New Starches, Fibers, and Gums Continue to Present Unique Functional Properties and Health Benefits

A need for additional, increasingly specific functions from starches, gums, and fibers continues to grow
Kantha shelke
Kantha Shelke PhD, CFS
December 12, 2019
No Comments
The hunt for functional starches that perform beyond what traditional cereal-based starches deliver led to the development and use of starches from crops such as peas and chickpeas.
Read More
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.
Read More
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.
Read More
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.
Read More
Alberta Barley Scones
2019 Predictions: Starches & Fibers

Starch and Fiber Update: New Approaches to Fundamental Carbs

The demand for clean-label ingredients has opened even more avenues for starches
Kantha shelke
Kantha Shelke PhD, CFS
December 26, 2018
No Comments
Starches are the most predominant and versatile class of food ingredient in the food manufacturing supply chain.
Read More
Oliver Farms Oils
2019 Predictions: Fats & Oils

Health and Functionality Lead New Food Oil Technology

Kantha shelke
Kantha Shelke PhD, CFS
December 17, 2018
One Comment
Radical shifts in how consumers and the FDA are viewing oils and fats today are influencing the fats and oils supply chain and creating a market for new ingredients that appeal to both.
Read More
View All Articles by Kantha Shelke PhD, CFS
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Heinz Dip & Crunch

Heinz Dip & Crunch

Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

Prepared Foods Sugar Reduction Webinar


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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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