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Home » Authors » John Shackelford

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.

Articles

ARTICLES

Sirloin Skewers

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.
Read More
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
Macadamia Coconut Shrimp

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.
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
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Events

September 28, 2023

Powerful Protein—From All Perspectives

ON DEMAND: There’s no more dynamic food and beverage ingredient market than that of protein. Join us as Elohi Strategic Advisors Founder, Stephanie Lind, leads an energetic panel discussion of all the emerging trends, twists, and technologies in protein.

October 5, 2023

From Taste to Texture: Plant-Based Caviar Alternative

The plant-based food market is growing faster than ever, and this growth doesn’t stop on land. This webinar will address a number of issues in developing great-tasting, high-class seafood alternatives.

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Accelerating New Food Product Design and Development, 2nd Edition

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