Home » Authors » Kantha Shelke PhD, CFS

Kantha Shelke PhD, CFS

Kantha Shelke, PhD, CFS, is a senior lecturer at Johns Hopkins University and principal of Corvus Blue LLC, a Chicago-based food science and research firm specializing in industry competitive intelligence, expert witness services, and new product/technology development and commercialization of foods and food ingredients for health and wellness. Contact her at kantha@corvusblue.net.

Articles

ARTICLES

Developing functional foods for consumers older than 65

Developing Functional Foods for the “Silver Generation”

Consumer older than 65 are determined to enjoy their golden years with more mobility, independence and proactive nutrition

Kantha Shelke PhD, CFS

July 14, 2015

Aging is inevitable; the CDC projects of 70-75 million Americans in the 65+ age range by 2030—meaning roughly one fifth of the US populace is currently primed for healthy aging and enhanced quality of life.

Clean Label Trend Phases Out Synthetic Flavors and Additives

Ingredient experts bend chemistry and physics and make natural ingredients jump through flavor hoops

Kantha Shelke PhD, CFS

September 23, 2014

The trend toward shorter ingredient lists and replacement of artificial ingredients is helping boost market penetration and market share

Peppers, Spices Turn up the Heat

The rise of niche Latin cuisine and Asian fare -- including Korean, Thai, Vietnamese, Malaysian and Indian -- highlights a new love affair with scorching flavors.

Kantha Shelke PhD, CFS

February 17, 2014

The push to grow ever hotter peppers continues to make front-page news, but even the most fringe fire-eaters are being left behind as the capsaicin concentration crosses the barriers of human ability to tolerate them

Almonds and Chocolate

Science explains how almonds and chocolate are made for each other.

Kantha Shelke PhD, CFS

July 16, 2013

Almonds and chocolate, valued separately for their taste and texture, are treasured even more when combined.

The Allure of Protein

Kantha Shelke PhD, CFS

July 16, 2012

When people reach for more protein, they do so for varying reasons and needs, and with varying degrees of understanding. This makes it challenging in terms of target applications—dosage levels, messages and viable delivery formats that will succeed in the marketplace.

View All Articles by Kantha Shelke PhD, CFS

Unlock the Future of Food and Beverage Innovation

Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.

JOIN TODAY

Design, CMS, Hosting & Web Development :: ePublishing