Karen Nachay MS

Karen Nachay, MS, is a writer and researcher who covers food ingredients, food and beverage trends, cutting-edge science, and culinary developments. She has worked as a writer and editor for a food science magazine. Prior to that she worked in the laboratories at two ingredient manufacturers. Contact her at karen.nachay@gmail.com.

New, Established Sources are Pushing Fiber Back into the Vanguard

Food product developers explore fiber’s dual role as a nutritional and textural ingredient

Karen Nachay MS

September 27, 2021

Americans still are not meeting the recommended intake levels for dietary fiber, a nutritional failure that can lead to the development of a number of health issues down the road. The shortfall is so critical that the new “Dietary Guidelines for Americans 2020-2025” has designated dietary fiber as “a dietary component of public health concern.”

There's Nothing Fishy About the Boom in Plant-Based Seafood

New Way to "Sea" Food: With nearly all waterways overfished, seafood alternatives are riding a wave of popularity

Karen Nachay MS

August 31, 2021

Plant-based seafood offers a dietary choice to those who follow vegetarian and vegan diets, are allergic to fish or shellfish, or want to reduce their consumption of animal products.

Fresh Insights Into the Natural and Organic Markets

Health and safety, at-home cooking drives growth in organic food categories

Karen Nachay MS

March 10, 2021

Organic and “natural” foods and beverages continue to gain appeal, driven in part by more consumers cooking at home and increased interest in health and safety. In an online consumer poll of “likely organic” shoppers conducted last spring by the Organic Trade Association (OTA), 90% of respondents said organic is “more important than ever.”

Slick Trends

2021 Predictions: FATS & OILS

New varieties of fats and oils promise to solve product development challenges, boost nutrition.

Karen Nachay MS

November 24, 2020

The explosion of plant-base meat and dairy analogs has created a paradigm shift in the ways food product developers are considering fats and oils. There’s plenty of innovation around plant-based meat alternatives, especially as they expand beyond burgers, sausages, and poultry into mimics of bacon, pork, and even such specific items as turkey burgers.

2021 Predictions: FATS & OILS

New Varieties of Fats and Oils Promise to Solve Product Development Challenges, Boost Nutrition

Optimizing texture and flavor in plant-based meat alternatives is driving innovation in product development

Karen Nachay MS

November 11, 2020

Optimizing the texture, flavor, appearance, cooking experience, and other qualities of these and other items to be as close to their animal counterparts as possible to meet increasingly exact consumer expectations has pushed innovation to new levels.

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Karen Nachay MS

ARTICLES

New, Established Sources are Pushing Fiber Back into the Vanguard

There's Nothing Fishy About the Boom in Plant-Based Seafood

Fresh Insights Into the Natural and Organic Markets

2021 Predictions: FATS & OILS

New Varieties of Fats and Oils Promise to Solve Product Development Challenges, Boost Nutrition

Unlock the Future of Food and Beverage Innovation

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