Co-authored with Erdogan Ceylan

Every summer, I sit under the carport with my family and shuck a few buckets of corn that we later boil and quickly freeze. I never thought much about that home process until I started working at the Mérieux NutriSciences Food Science Center and interacting regularly with customers who are on a much larger and elaborate scale doing the same thing with their vegetables.

Blanching vegetables not only improves product quality by changing the texture, preserving the flavor and color, but it can also serve as a critical control point in regards to pathogen inactivation.  Continue Reading

In September, I attended the Society of Sensory Professionals (SSP) annual meeting in Cincinnati, Ohio. Although I have been involved with this organization for a few years, this was my first SSP annual meeting. While it has taken me some time to write this summary (cough, cough), it was a great experience and I wanted to share some of the most impactful takeaways for other sensory scientists who may be looking to attend in 2019. 

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The evolving regulatory and consumer demands for “healthy” products with “clean labels” are challenging food and beverage manufacturers in North America. How can sugar, sodium and fat levels be reduced in products in order to meet public health goals, yet the products still retain a “crave-able” flavor and texture to satisfy consumer expectations?

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Where have we been, and where are we headed?  

These are the two questions I ask myself every Friday evening before I close the lid of my laptop. Lately, I’ve had to sieve out a lot of foreign matter to get to the pure kernels of truth.

The food industry is just that – an industry. As such, there is an ongoing struggle between sticking to convention while also keeping pace with changes in resources, technology, perhaps most importantly, consumer trends. Yeah, easier said than done.

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Today, there seem to be more grocery store chains than ever before. However, despite the variety of options, if you explore any of them you will find a similar pattern – an expansive brand of products unique to that store, otherwise known as a Private Label Brand. In recent years, chain-style grocery stores have shifted their focus to increasing their brand recognition. In order to accomplish that, they need to deliver quality consumer packaged goods at a competitive price. The resulting “private label war” has been driving down the prices of store brand food products, thus creating more competition for well-known national brands. Continue Reading