Articles by Kantha Shelke PhD, CFS

Coatings and Inclusions in Food Product Development

Coatings and inclusions are adding snap, crackle, and pop to tasty formulations

August 25, 2016

Today, practically everything—from nuggets to vegetables to wings—is breaded, battered, and glazed. Such treatments can add additional color, flavor, and texture and, sometimes, even add a boost in nutrition or extended shelflife.

Emulsifiers make possible many of the sauces, condiments, and beverages that consumers enjoy

Making Oil and Water Mix

Nature created oil and water specifically so they would not mix, then peppered the food supply with a whole range of other ingredients to help the two mix well

Kantha Shelke PhD, CFS

February 15, 2016

Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.

Projections indicate fat-free and low-fat item sales will experience big growth in 2016

Fat Replacers

Fats play so many roles in foods that replacing them requires an in-depth understanding of every one of their multiple functions

Kantha Shelke PhD, CFS

January 11, 2016

Replacement of fat in formulations, without sacrificing taste and functionality, is a challenging (but blooming) opportunity for prepared food makers.

Hard-working Starches

Versatility and unique properties easily make starches the hardest working ingredients

Kantha Shelke PhD, CFS

November 18, 2015

Starches are an integral part of virtually every prepared food.

Developing Functional Foods for the “Silver Generation”

Consumer older than 65 are determined to enjoy their golden years with more mobility, independence and proactive nutrition

Kantha Shelke PhD, CFS

July 14, 2015

Aging is inevitable; the CDC projects of 70-75 million Americans in the 65+ age range by 2030—meaning roughly one fifth of the US populace is currently primed for healthy aging and enhanced quality of life.

Clean Label Trend Phases Out Synthetic Flavors and Additives

Ingredient experts bend chemistry and physics and make natural ingredients jump through flavor hoops

Kantha Shelke PhD, CFS

September 23, 2014

The trend toward shorter ingredient lists and replacement of artificial ingredients is helping boost market penetration and market share

Peppers, Spices Turn up the Heat

The rise of niche Latin cuisine and Asian fare -- including Korean, Thai, Vietnamese, Malaysian and Indian -- highlights a new love affair with scorching flavors.

Kantha Shelke PhD, CFS

February 17, 2014

The push to grow ever hotter peppers continues to make front-page news, but even the most fringe fire-eaters are being left behind as the capsaicin concentration crosses the barriers of human ability to tolerate them

Almonds and Chocolate

Science explains how almonds and chocolate are made for each other.

Kantha Shelke PhD, CFS

July 16, 2013

Almonds and chocolate, valued separately for their taste and texture, are treasured even more when combined.

The Allure of Protein

Kantha Shelke PhD, CFS

July 16, 2012

When people reach for more protein, they do so for varying reasons and needs, and with varying degrees of understanding. This makes it challenging in terms of target applications—dosage levels, messages and viable delivery formats that will succeed in the marketplace.

General Mills Launches 79 Limited-Edition Summer Products

Circana Highlights 2025 CPG Pacesetters

Bush’s Beans Debuts Summer-Inspired Flavors

Events

June 18, 2025

Master the Art of Plant-Based Dairy

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

June 25, 2025

Market in Motion: Active Nutrition

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.

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