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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

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The Value of Premixes in Food and Beverage Product Development

Premixes perform a range of jobs, from streamlining production to transforming almost any food or beverage into a functional one
Kantha shelke
Kantha Shelke PhD, CFS
December 19, 2022

Premixes range from the mandated vitamins and minerals for addressing nutrient shortfalls to trendy ingredients like turmeric, ginger, activated charcoal, collagen, and botanical bioactives that consumers believe are healthier for them.


Read More
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Seeking Physical and Mental Benefits from Nutrition Bars

Ingredients such as dried tropical fruits, camu-camu, cupuaçu, and pili nuts signal a special treat while delivering flavor and texture
Kantha shelke
Kantha Shelke PhD, CFS
December 6, 2022

Over the years, bars increasingly focused on health, meal replacement, weight management, and energy. But indulgent branding and product formulations are on the rise again. This turn toward the more extravagant can pave a lucrative path for innovative bar makers.


Read More
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
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

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
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
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
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
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
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
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
View All Articles by Kantha Shelke PhD, CFS
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    From Attar to Za’atar – Exploring the World of Middle Eastern Flavors

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Events

February 1, 2023

Smarten Up Your Sweets: A More Sustainable Chocolate!

Not only is the nutritional value of products becoming more important, but the sustainability of the components are as well. In this webinar, we will explore the improvement in the nutritional value of an indulgent product – CHOCOLATE!

February 23, 2023

Cognitive Support: The New Frontier of Well-Being

Consumers are actively seeking everything from enhanced focus and better information processing, to reduced stress, improved mood, faster learning, effective memory, better adaptability, and enhanced multitasking. This session will review the science behind these ingredients and how they can be added to your formulations to tap into the cognitive support wave.

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