Stuart Cantor, PhD, has written extensively for the leading US and European food trade magazines. His expertise encompasses development of controlled-release tablets and capsules as well as a variety of nutraceutical formulations and scale-up of products for healthy glucose management, weight loss and other health-related conditions. He can be reached at stubee2@gmail.com.

CANNABIS PRODUCTS | MARCH 2019

Using cannabis terpenes in legal edibles and beverages

Terpenes on tap: Understanding the product development potential of terpenes in legal cannabis edibles and beverages.

Stuart L. Cantor PhD

March 12, 2019

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Research has shown that these cannabinoids can relieve symptoms of pain and insomnia, and might be particularly helpful for cancer patients. But the terpenes in cannabis also factor into formulations—and in more ways than one.

Food Safety and Extended Shelflife are More Crucial Than Ever

The most common potential sources for foodborne illnesses are the highly perishable, animal protein-rich ingredients, specifically meats, fish, eggs, and milk and other dairy products

Stuart L. Cantor PhD

September 19, 2018

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The most common potential sources for foodborne illnesses are the highly perishable, animal protein-rich ingredients, specifically meats, fish, eggs, and milk and other dairy products.

Letter Blocks Spell Out Allergens Placed Above Major Food Allergens

Allergen-Free Foods & Beverage Products

Identifying new ingredients and solutions for food allergies

Stuart L. Cantor PhD

July 24, 2017

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Food allergies and intolerances are among the most common chronic medical conditions in children and adults.

Foods and beverages that help with relaxation and concentration

Brain food and beverages to improve relaxation and concentration

Working harder and longer calls for foods and beverages that boost our brains or help us relax

Stuart L. Cantor PhD

April 14, 2017

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Learn about brain food, the food and beverage products that give our brains a boost to improve cognitive and mental health.

Formulating with Dietary Minerals

More than a dozen minerals are required to maintain optimum health and prevent disease

Stuart L. Cantor PhD

November 16, 2016

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Dietary minerals function to regulate enzyme and hormone production, control blood sugar levels, and balance and improve absorption of other minerals, such as calcium.

Citrus fruits, such as oranges and grapefruits, are high in vitamin C and are rich in antioxidants

Improving Immunity with Food

Approximately 50 million Americans suffer from some type of autoimmune disease, and all of these diseases impact diet

Stuart L. Cantor PhD

October 12, 2016

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Research into autoimmune diseases has supplied evidence to link diet with disease incidence or progression.

Sugarless products were the primary "diabetic foods" for decades and heavily used artificial sweeteners

Developments in Diabetic Foods

New sweeteners and fat blends help food developers up their diabetes game

Stuart L. Cantor PhD

May 11, 2016

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Although onset of type 2 diabetes typically develops in adulthood, it has been occurring with alarming frequency in children.

Digestive Dynamos

Clinical studies support the multiple health benefits from probiotics, dietary fibers, botanicals and enzymes

Stuart L. Cantor PhD

November 16, 2015

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In today’s fast-paced and stressful society, millions of consumers face a variety of digestive health disorders.

Soy, barley, beans and nuts are examples of vegetarian protein sources or plant proteins

New Plant Protein Powerhouses

The most abundant dietary protein sources on earth are in fruits and vegetables—and food and beverage processors are poised to take full advantage of that

Stuart L. Cantor PhD

September 11, 2015

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Proteins perform a myriad of functions in the human body and are a vital nutrient to sustain life. In fact, proteins are the second-most plentiful substance in the body after water.

Nutrient Premix Solutions

Nutrient premixes are all-in-one, custom blends that offer food and beverage manufacturers numerous benefits, including ingredient accuracy and consistency, plus decreased labor and inventory costs.

Stuart L. Cantor PhD

January 23, 2014

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With the wide variety of vitamins, minerals, botanicals and nutraceuticals that can be used to fortify foods and beverages, premixed ingredient systems exist to allow manufacturers benefits and savings that require almost no effort to attain.

Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace.

You’ve made the decision to go with plant-based nutrition in your product. But if you’re like most people, you’ve struggled with the issues it presents in formulating a great product – particularly at higher protein levels or in gluten-free applications.

Prepared Foods

2019 March

The March 2019 issue of Prepared Foods features our cover story on flavor boosters and maskers, ingredients for men's health, the growing pet food market, and much more.

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