John Shackelford

John Shackelford, MSc, is the corporate chef and culinary manager of new product innovation for Giraffe Foods, Inc., in Toronto, Canada. He has worked in the field of food science and research for a decade, with special emphasis on meat and poultry development and food safety. A frequent contributor, he can be reached at john@giraffefoods.com.

Consumer Appetite for Beef and Other Animal Proteins Remains Strong

The variety of cuts available in the grocery store has dwindled over the years because most consumers know less and less about the animals they consume

John Shackelford

June 30, 2020

There is a massive demand for protein and many product developers are turning to beef to meet the demand.

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.

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

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

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.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.

John Shackelford

ARTICLES

Consumer Appetite for Beef and Other Animal Proteins Remains Strong

Formulation of Stuffed & Filled Food Products

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

Things That Go Crunch in the Night

HPP: Culinary Meets Tech

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