Donald Pszczola

Donald E. Pszczola

Food formulators are turning to a variety of ingredients—fish oils, soy derivatives, vitamins and minerals, probiotics, whole grains, and many others—for their potential health benefits. But these ingredients pose special production and sensory challenges that first must be overcome if foods and beverages that use them are to be successful in the marketplace.

Components of this chocolate-flavored, nutrient-enhanced soy beverage are suspended and stabilized by a hydrocolloid system, demonstrating one way that manufacturers are overcoming functionality challenges.Helping to stimulate the reformulation of these better-for-you products is a growing number of health claims from the Food and Drug Adminis…

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

About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola