John Shackelford, MSc, is a corporate chef and culinary manager helping to lead the R&D, Process Improvement, and Culinary teams at Giraffe Foods Inc., a private label custom manufacturer. A Food Science and Technology graduate of Louisiana State University, Shackelford is a regular contributor and may be contacted at www.giraffefoods.com.

Formulation of Stuffed & Filled Food Products

Big convenience and flavor sometimes come in small packages.

John Shackelford Liz Chan Kirsten Benneter

February 26, 2019

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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.

Batters and Coatings Combine Functionality and Flavor with Texture Appeal and Visual Enticement

Coatings provide a variety of new flavors, texture, appearance, and mouthfeel

John Shackelford

January 31, 2019

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The addition of coatings to foods is more than structural. Batters and breadings are used to enhance the whole eating experience, and perhaps even add some unexpected twist.

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

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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

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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.

his webinar will go over the basics of what you need to know when using an extruder to develop a final puffed product. It will also cover things to watch out for and mistakes to avoid when developing your puffed snack or cereal so it can be successful sooner with fewer trials.

CPX20: Cannabis Products Exchange

CPX20: Cannabis Products Exchange is a unique new event spotlighting the latest in the development and production of legal cannabis edibles and beverages. This interactive two-day conference is designed to inform and inspire the ideation, innovation, research and development, manufacturing, packaging, distribution, and consumer safety of legal cannabis edibles and beverages.

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2020 March

Check out the March 2020 issue of Prepared Foods, featuring our Retail New Products Annual, which looks at food and beverage trends and innovations taking place in the retail market.

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