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Home » Authors » Liz Chan

Liz Chan

Liz Chan is a research chef/food scientists in New Product Innovation for Giraffe Food & Beverage Inc. in Mississauga, Ontario.

Articles

ARTICLES

Blueberry Hand Pies

Formulation of Stuffed & Filled Food Products

Big convenience and flavor sometimes come in small packages.
John Shackelford Liz Chan Kirsten Benneter
February 26, 2019
No Comments
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.
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Baked Crackers

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
No Comments

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


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Lobster

HPP: Culinary Meets Tech

What research chefs need to know about high pressure processing
Kirsten Benneter Liz Chan John Shackelford
November 15, 2016
One Comment

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.


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Lamb Stew

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
No Comments

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


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Handheld foods are becoming healthy, convenient meal solutions

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
No Comments

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.


Read More
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Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

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Events

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. 

June 28, 2022

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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Accelerating New Food Product Design and Development, 2nd Edition

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