Kelly Hensel

Kelly Hensel

Startup Chinova Bioworks recently partnered with the College Communautaire du Nouveau Brunswick (CCNB) in Canada to develop a processing aid for vegan-friendly beers. At this point, you’re likely asking yourself, “Is beer not already vegan?”

While vegans, by definition, steer clear of the obvious culprits like eggs, milk, butter, and honey that are easily identifiable on ingredient lists, some might not realize that animal-derived and/or synthetic ingredients are often used in the processing of …

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Kelly Hensel
Placeholder

Manual Feature

Latest News

GRAS 31 Flavoring Substances

The 31st publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.

Kyowa Hakko Publishes White Paper, New Ingredients, and More

A roundup of news from food industry suppliers, including sponsored content from Kyowa Hakko.

How to Achieve EPR-Forward Packaging, Part 2

 In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.

Future-Proofing Healthy Flours

The authors describe why traditional process of stone milling holds significant advantages over modern milling methods, how the stone milling process works, and the benefits of using a stone mill processing method, including production of flours with higher nutritional and functional value.

Tapping Into the Power and Potential of Bioactives

As bioactive ingredients move closer to mainstream applications, proponents work to advance awareness of their benefits.