John Shackelford

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

One Comment

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.

New Products Conference

Prepared Foods' 37th annual New Products Conference will focus its efforts on how companies in the Food and Beverage industry can re-think their business efforts to help them obtain an edge on their competition. With the latest information and trends presented by the industry's top experts, this powerful 3-day event will allow companies to do just that.

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John Shackelford

ARTICLES

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

Prepared Foods

2019 August