November-December 2017

Food Additives: Emulsifiers

November 1, 2017 Kathleen Zelman

Emulsifiers made from plant, animal and synthetic sources commonly are added to processed foods such as mayonnaise, ice cream and baked goods to create a smooth texture, prevent separation and extend shelf life.

September-October 2017

Color Additives

August 29, 2017 Kathleen Zelman

With today’s desire for less adulterated foods, some question the need for and safety of color additives.

July-August 2017

Humectants and Anticaking Agents

June 30, 2017 Kathleen Zelman

Processed foods that sit on supermarket shelves for a while would deteriorate if certain food additives were not included. Humectants and anticaking agents contribute to consumer expectations for quality and performance of favorite foods if certain

May-June 2017

Stabilizers, Thickeners and Gelling Agents

May 2, 2017 Kathleen Zelman

Consumers demand a certain quality and eating experience from processed foods. This is achieved, in part, by the addition of stabilizers, thickeners and gelling agents, which give foods consistent texture, taste and mouth feel.  Definition 

March-April 2017

The Vital Role of Food Preservatives

February 27, 2017 Kathleen Zelman

An ancient practice designed to prevent spoilage, among the first food preservation practices were the salting of meat and fish, adding sugar in canned foods and pickling vegetables. Today, preservatives continue this important role. Definition

January-February 2017

Get Familiar with Food Additives

January 1, 2017 Kathleen Zelman

Few ingredients cause as much confusion, or consternation, as food additives. For some, it might be the long chemical names found on labels, uncertainty of how the use of additives is regulated or skepticism in

May-June 2016

What Is the Optimal Intake of Vitamin D?

April 28, 2016 Kathleen Zelman

Found in virtually every tissue and cell in the body and enabling many biological functions, vitamin D comes from three sources: food, supplements and the sun. It's also one of four fat-soluble vitamins, the other

July-August 2015

The Power of Popcorn

June 29, 2015 Kathleen Zelman

Say goodbye to cupcakes and hello to all-natural, whole-grain popcorn. According to the Popcorn Board, Americans consume about 51 quarts of popcorn per person each year. Beyond movie theaters, popcorn is replacing nuts as a