Liz Chan

Formulation of Stuffed & Filled Food Products

Big convenience and flavor sometimes come in small packages.

John Shackelford Liz Chan Kirsten Benneter

February 26, 2019

Stuffed sweet and savory delights, such as pierogi, calzones, pocket pastries, and filled pastas present challenges to processors. The biggest hurdle: Keeping the insides sumptuous—and inside—while having the outsides maintain their texture and integrity, be it fluffy, flaky, or crunchy.

Things That Go Crunch in the Night

Consumers crave crunch and have a taste for texture. Formulators need ingredients for just the right bite

Kirsten Benneter Liz Chan John Shackelford

July 19, 2017

Whether it’s crunchy or chewy, consumers are more tuned in than ever to textural variation in foods.

HPP: Culinary Meets Tech

What research chefs need to know about high pressure processing

Kirsten Benneter Liz Chan John Shackelford

November 15, 2016

Nowhere is the technological culinary revolution more evident than in methods such as sous-vide and High Pressure Processing (HPP)—sometimes referred to as High Pressure Pasteurization.

Slow and Easy Cooking

Chefs turn to their roots to create authentic comfort foods with the taste of "home"

Liz Chan Kirsten Benneter

January 8, 2016

“Home cooking” is synonymous with rich, flavorful, and hearty dishes.

Healthy, Convenient Meal Solutions

Meal solutions that allow consumers to experience high-quality, healthful foods with little preparation appeal greatly to a generation on the go

Liz Chan Kirsten Benneter

October 13, 2015

Consumers are driven by the desire to maximize time, and that doesn’t change when it comes to mealtimes. More meals are eaten on the go than ever before.

This exclusive webinar outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.

Liz Chan

ARTICLES

Formulation of Stuffed & Filled Food Products

Things That Go Crunch in the Night

HPP: Culinary Meets Tech

Slow and Easy Cooking

Healthy, Convenient Meal Solutions

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