Displaying 1–25 of 33 results for Carolyn Schierhorn, Contributing Editor

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Comparing Plant-Based Proteins

(Article)

PDCAAS, functionality, sustainability are among the variables driving applications.

2019 Formulation Trends: Bold, Adventurous, Cause-Driven

(Article)

Strong flavor fusions, responsibly sourced ingredients and (of course) plant-based foods are among 2019 trend predictions.

Need for Versatility Drives Form/Fill/Seal Innovations

(Article)

Packaging equipment must be flexible to meet diverse customer needs in an ever-evolving market.

The Hurdles of ‘Clean’ and Better-for-You Snacks

(Article)

Better-for-you snack manufacturers must clear production hurdles to chase opportunities.

Technologies in Food Are Making an Animal-Free Future Possible

(Article)

From burgers to whole-muscle steaks plus dairy, seafood and chicken, no animal protein seems beyond the reach of formulation and technology.

Batters and Coatings Add Daring Flavors to Varying Textures

(Article)

While still enjoying traditionally seasoned comfort foods from fried chicken to breaded fish fillets, consumers are seeking bold, delightful surprises in the coatings and seasonings of their foods.

Food and Beverages Should Appeal to All the Senses

(Article)

Consumers are looking for extraordinary sensory experiences, but perceptual differences present formulation challenges.

Flavor Trends Worth Noting in 2019

(Article)

Global ingredients and cuisine, new twists on comfort foods, creative combinations of the natural and the exotic are trends that continue to gain momentum.

Foodservice's Recipe for Success in Food and Beverage Includes Uniqueness ...

(Article)

A recipe for success in the restaurant and broader foodservice market must include value-added creativity, healthful ingredients and a commitment to sustainability.

How Safe Is 'Clean' Food?

(Article)

While consumers may be demanding it, food scientists warn of increased risks for foodborne pathogens.

Nutrition Bars Category Not Running Out of Novelty

(Article)

The explosion of nutrition bars to meet any and every need propels personalized, on-the-go snacking.

2019 R&D Teams of the Year: Lundberg Family Farms

(Article)

Product development, though recently intensified, has always been part of the fabric of Lundberg Family Farms.

2019 R&D Teams of the Year: Athens Foods

(Article)

How Athens Foods developed its gluten-free phyllo dough after years of persistent experimentation.

Six Non-Sweetener Ingredients That Sweeten

(Article)

Rejecting both added sugars and chemical-sound non-nutritive sweeteners, you can get sweetness from honey, coconut sugar and even sweet potato juice and date nectar.

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