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.

2021 Predictions: FLOURS & STARCHES

Fine Grain

Flours and starches are stepping up their game for both function and health.

Kantha Shelke PhD, CFS

November 30, 2020

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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.

Flours & Starches

Today's flours and starches are not the same old grind

Kantha Shelke PhD, CFS

July 20, 2020

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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.

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 PhD, CFS

May 22, 2020

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The "clean label" trend is increasing the reliance on natural gums and fibers for stability, functional properties, quality, and safety.

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 PhD, CFS

December 12, 2019

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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.

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 PhD, CFS

October 9, 2019

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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.

The Science of Smell

Food technologists are increasingly relying on fragrances as key to creating consistent products

Kantha Shelke PhD, CFS

May 20, 2019

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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.

Flavor Boosters & Maskers

Taste modification, often necessary, is not always simple or straightforward

Kantha Shelke PhD, CFS

March 13, 2019

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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.

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 PhD, CFS

December 26, 2018

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Starches are the most predominant and versatile class of food ingredient in the food manufacturing supply chain.

2019 Predictions: Fats & Oils

Health and Functionality Lead New Food Oil Technology

Kantha Shelke PhD, CFS

December 17, 2018

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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.

Pyure Blends Rebaudiosides A, C and D Together to Provide an Economical Solution for Deep Sugar Reduction in Most Beverage Applications

Recent advancements that have led the way to a solution to the stevia problem

Kantha Shelke PhD, CFS

October 25, 2018

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Despite a myriad of alternative sweeteners, reducing sugar in foods and beverages is a big challenge for product developers.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.