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Home » Authors » Kirsten Benneter

Kirsten Benneter

Kirsten Benneter 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
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.
Read More
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

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


Read More
Lobster

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.


Read More
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

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


Read More
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

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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Different Formats of Cherries

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Events

June 20, 2023

Beef Up Plant-Based Proteins For Tasty Meat Substitutes

This exclusive webinar, sponsored by Amano Enzyme, 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.

June 27, 2023

Turn Insight Into Innovation: Clean Label Formulating for Today’s Evolving Consumer

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.

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Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

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