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

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
Mom and Daughter

Enzymes: Unsung Heroes

Enzymes are the silent workhorses of the ingredient world
Kantha-shelke
Kantha Shelke PhD, CFS
February 26, 2018
No Comments
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.
Read More
Orange Lollipop

Clean Label Trends

"Clean label" has become the brass ring for food manufacturers
Kantha-shelke
Kantha Shelke PhD, CFS
January 15, 2018
No Comments
"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.
Read More
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
No Comments

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.


Read More
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.
Read More