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Heidi Parsons, Contributing Editor

Heidi Parsons is a writing and editing professional with extensive background in food, food safety, nutrition and pharmaceuticals. She is the director of HP Communications and can be reached at hp2864@gmail.com.

Articles

ARTICLES

Food Science Meets Food Safety

As consumer demand for clean label products continues to rise, processors’ use of natural antimicrobial ingredients is trending up.

Heidi Parsons, Contributing Editor

July 14, 2015

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A growing chorus of consumer voices is calling for processors to change their tool sets—to eschew synthetic ingredients with complex chemical names in favor of simpler ingredients that exist in nature.

Heinz Dip & Crunch

Sweet Times: New Trends in Sweeteners

Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

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May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

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.

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