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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.
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.
The Starch Set: The proliferation of plant-based products, especially those replacing animal products, has spurred an unparalleled demand for starches, fibers, and gums.
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.
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.
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.
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.
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.
"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.
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.
