Articles by Kantha Shelke PhD, CFS

Mom and Daughter

Enzymes: Unsung Heroes

Enzymes are the silent workhorses of the ingredient world
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
February 26, 2018
Enzymes help solve some of the biggest challenges in the food processing industry. This makes them especially valuable for handling today's "hot button" issues of sugar reduction, sustainability, and acrylamide reduction, as well as applying to a myriad of clean-label approaches.
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Orange Lollipop

Clean Label Trends

"Clean label" has become the brass ring for food manufacturers
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
January 15, 2018
"Clean label"—despite lacking a legal or commonly accepted definition—is a wake-up call to the food industry to re-examine ingredients, formulations, and processing for contemporary consumers who are increasingly mindful of their food and beverage choices.
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Man Holding A Jonny Pops Popsicle

Cold Food Flavors & Textures

New ingredients, strategies preserve cold food flavors, texture
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
June 14, 2017

Frozen foods have the advantage of increased shelflife and retention of flavor, plus today’s technology and ingredient solutions mean these products can also retain those freshly prepared characteristics that comfort food connoisseurs crave.


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DuPont_NH.fiber.jpg

Better-For-You Textures

Fat replacers and emulsifiers present both challenges and pathways to creating 
better-for-you products
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
May 30, 2017
Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.
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Cronuts

Rediscovering Fats & Oils

Fats and oils, once shunned, are now prized for function, nutrition, and flavor
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
May 15, 2017

The acceleration of successful launches of healthy products is driving a demand for healthier fats and oils. Specialty oils and fats are an important beneficiary of this growing trend.


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BeyondMeatBurger_900

Trends in Alternative Food Proteins

Technology is spurring the development of alternative proteins from a variety of novel sources
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
October 20, 2016
Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.
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Emulsifiers make possible many of the sauces, condiments, and beverages that consumers enjoy

Making Oil and Water Mix

Nature created oil and water specifically so they would not mix, then peppered the food supply with a whole range of other ingredients to help the two mix well
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
February 15, 2016

Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.


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Projections indicate fat-free and low-fat item sales will experience big growth in 2016

Fat Replacers

Fats play so many roles in foods that replacing them requires an in-depth understanding of every one of their multiple functions
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
January 11, 2016

Replacement of fat in formulations, without sacrificing taste and functionality, is a challenging (but blooming) opportunity for prepared food makers.


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