Articles by Rachel Zemser MS, CCS

Natural Flavor-Booster & Masker Ingredients for Clean-Label, Plant-Based, and Better-For-You Products

Secondary ingredients need to be derived from natural sources and contain no traces of solvents or similar chemicals

September 29, 2021

To attain the coveted clean-label designation, today’s “flavor helpers”—the secondary ingredients needed to mask or block a bitter aftertaste or to enhance a desired flavor (which in turn can mask off notes)—need to be derived from natural ingredients and contain no traces of solvents or similar chemicals.

Fruits and Nuts in Their Many Forms Have Applications in All Sectors of the Food Industry

Food scientists should be aware of the unique processed versions of fruits and nuts and the applications in which they work best

Rachel Zemser MS, CCS

July 29, 2020

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From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all the unique processed versions of fruits and nuts and the applications that they work best in. Handling these often delicate ingredients with care will ensure optimal presentation as well as safety and flavor quality for the duration of that application’s shelf life.

2020 PREDICTIONS: PROTEINS

The Progress of Protein

Consumers seek proteins to meet specific dietary preferences and lifestyles

Rachel Zemser MS, CCS

December 26, 2019

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People are continuing to include more protein in their diets — at every consumption occasion and in higher gram-per-serving formulations.

Coffee & Tea, Times Three

Three experts look at coffee and tea from three different angles

Rachel Zemser MS, CCS Jeff Grogg Joe Farinella

April 15, 2019

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Whether it's the flavor of coffee or a caffeine buzz, more consumers are turning to foods rather than beverages to get their coffee or tea flavors and caffeine fix.

Non-baked bars using whole ingredients and natural flavorings were early innovations in the raw category

Defining Clean Food Label Trends

As consumers continue to strive toward "clean eating," the definition continues to evolve

Rachel Zemser MS, CCS

April 13, 2016

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As the clean label retail market grows, food entrepreneurs seek out new definitions of "clean," allowing them to pave the way for untapped categories of food products.

Diverse Snack Preferences Lead to Opportunity for Manufacturers

Trends encompass ethnic favorites, varying levels of convenience and multiple health channels

Rachel Zemser MS, CCS

June 11, 2015

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According to consumer researchers Symphony IRI Group, nearly nine out of 10 Americans snack daily.

Full-Flavor Pastas, Sauces

With the artisan, farm-to-table movement and a drive toward minimal processing, pasta is dressing up more nicely than ever.

Rachel Zemser MS, CCS

August 12, 2013

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Pasta used to fall into several basic categories: the on-the-fly, kid-friendly type; the vegetarian entrée option; or authentic dishes found in specialty, stand-alone restaurants.

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods.

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

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Articles by Rachel Zemser MS, CCS

Natural Flavor-Booster & Masker Ingredients for Clean-Label, Plant-Based, and Better-For-You Products

Fruits and Nuts in Their Many Forms Have Applications in All Sectors of the Food Industry

The Progress of Protein

Coffee & Tea, Times Three

Defining Clean Food Label Trends

Diverse Snack Preferences Lead to Opportunity for Manufacturers

Full-Flavor Pastas, Sauces

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