Displaying 1–21 of 21 results for Kantha Shelke, Technical Editor

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Food Processing's Deep Pool of Experts

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Food Processing has created a deep pool of experts for both [editors] and [readers] to draw upon, both in print and on the web.

Reformulating for Aseptic Processing

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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.

Ingredient Insights: Calories Trump Protein, January 23

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Protein is getting a lot of attention for the right or wrong reasons.

Ingredient Insights: What Is Your Ingredient? February 29

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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.

Ingredient Insights: The Year Of The Ingredients, January 9

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This year specific ingredients will take off and stretch emerging and ongoing trends to their full potential.

Baby Boomer Nutrition High Priority for Food Processors

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Nutrition has become baby boomers’ antidote for most of the negative effects of aging.

Farewell, My Friend, Adieu

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The food industry says goodbye to one of its beloved friends.

Editor's Plate: We Both Had a Pretty Good Year

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2011 was kind to the food & beverage industry and to us. Let's both keep that head of steam going into 2012.

Food Processing Picks Favorite New Food and Beverage Products of 2012

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The top 10 new products that Food Processing and Friends find to be irresistible – over and over again.

Wellness Food Trends for 2009

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Condition-based marketing and parental concern for babies and toddlers will provide opportunities for product developers in the year ahead.

Trans Fats Inspire Fear and Loathing

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With the labeling deadline approaching and consumers becoming wary, processors search for substitutes for the functionality of trans fatty acids.

How Food Processors Removed Trans Fats Ahead of Deadline

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Here's how several processors removed trans fats before the Jan. 1 labeling deadline.

Whole Grains Hard to Find in Foodservice

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Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.

Flavors and Seasonings Combine in Flavor Systems

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Trend: Flavors and seasonings are being combined in flavor systems.

Considerations for Nut Processing

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Armed with health claims and consumer affinity, nuts of all types bring cachet to foodservice products ... but not without handling and formulating considerations.

Vitamins Gaining New Popularity with Consumers

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Vitamins are gaining new popularity as they claim specific health benefits; the word on a food label has consumer appeal.

Nuts Make Great Sources for Alternative 'Milks'

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Almonds remain the most 'milked,' but other nut varieties are catching up, poised to surpass soy.

Baking for the Future

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Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.

Coloring foods especially for kids

(Article)

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