Displaying 1–21 of 21 results for Kantha Shelke, Technical Editor
Food Processing has created a deep pool of experts for both [editors] and [readers] to draw upon, both in print and on the web.
Shelf-stable products are a boon to foodservice but a bear for processors product development labs, according to Food Processing's Ingredients Editor Kantha Shelke.
Protein is getting a lot of attention for the right or wrong reasons.
The food industry is investing heavily in a growing body of specialized ingredients, but the scientific names of many of these materials can have a chilling effect on the ignorant and become a stumbling block in the future of the ingredient.
This year specific ingredients will take off and stretch emerging and ongoing trends to their full potential.
Nutrition has become baby boomers antidote for most of the negative effects of aging.
The food industry says goodbye to one of its beloved friends.
2011 was kind to the food & beverage industry and to us. Let's both keep that head of steam going into 2012.
The top 10 new products that Food Processing and Friends find to be irresistible over and over again.
Condition-based marketing and parental concern for babies and toddlers will provide opportunities for product developers in the year ahead.
With the labeling deadline approaching and consumers becoming wary, processors search for substitutes for the functionality of trans fatty acids.
Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.
Trend: Flavors and seasonings are being combined in flavor systems.
Armed with health claims and consumer affinity, nuts of all types bring cachet to foodservice products ... but not without handling and formulating considerations.
Vitamins are gaining new popularity as they claim specific health benefits; the word on a food label has consumer appeal.
Almonds remain the most 'milked,' but other nut varieties are catching up, poised to surpass soy.
Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.