Marc Green

Marc Green, CBC, is a qualified B2B communications executive with decades of experience in the food processing and food ingredients markets. His creative efforts have garnered him dozens of awards, and in 2011, B2B magazine named him as one of the country’s top 25 digital marketers. As a director at National Starch Food Innovation and Ingredion Inc. for more than 25 years, he developed an intimate and comprehensive knowledge of starch ingredients and their applications in food and beverage development and manufacturing. Green now serves as senior strategist for B2B Marketing Strategies LLC. He can be reached at marcgreen.b2b@gmail.com or through this magazine.

Sweeteners Round-up

Technologists are addressing the national sweet tooth with an expanding menu of sweeteners

Marc Green

March 23, 2017

The sweetener industry continues to evolve more by consumption than invention. Just as sugar was transformed from a luxury item to a standard on the American table, and then made huge inroads into processed foods, new high-intensity sweeteners are carving out solid ground in the sweetener tool chest.

Native Starch Trends

There’s growing use of native starches from grains, nuts, seeds, roots, and other plants

Marc Green

July 6, 2016

Once valued for their thickening and textural properties, these starches— starches that have not been treated to change their inherent properties—were pushed aside by the modified starches that better withstand the rigors of modern food-processing techniques, including freeze/thaw, shear, pressure, heat, refrigeration, and other assaults, allowing them to extend product shelflife.

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

Consumers are looking for plant-based milks with the protein content and mouthfeel of dairy. In this webinar, you will learn how our specialty enzymes can elevate your milk formulations from functionality to flavor.

Marc Green

ARTICLES

Sweeteners Round-up

Native Starch Trends

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