Kelly Hensel

Winemaking Leftovers Find New Use in Baked Goods
A study published in the Journal of Food Science shows that wine grape pomace (WGP), a by-product of winemaking, may be incorporated into baked goods as a good source of polyphenols and dietary fiber. The researchers substituted wheat flour for pinot noir WGP in bread, brownies, and muffins, and evaluated the finished products for total phenolic content, total dietary fiber, and physicochemical and sensory properties. They found that they could achieve a 5.9% and 194.4% increase in polyphenols in pomace fortified breads and muffins, respectively, and a >20% dietary fiber increase, without impacting consumer acceptance of the products. The results of this study demonstrate the feasibility of WGP as an ingredient to increase the content of bioactive compounds in baked goods for promoting human health and the reutilization of the WGP for decreasing waste from winemaking.

Face-to-Face: Meet David Sabbagh
After working for DuPont for 15 years, most recently as Senior Group Manager in Applications Innovation, David Sabbagh, reflects on what he loves about his job in the Face-to-Face interview. In addition to being involved in the development from concept creation to commercial launch, Sabbagh enjoys leading the discovery of new technical capabilities.

IFT on Pinterest: Infographics
IFT’s Food Technology Pinterest board includes interesting infographics sourced from reliable industry sources, such as charts from Gallup that show Americans increasingly avoid soda in their diets.

JFS Author Video
In a recent Journal of Food Science “Take 5 for Food Science” author video, Diane Barrett discusses her sensory and effectiveness testing of calcium treatments to increase storage time of fresh-cut mangoes.

This Month's List: How Peanut Butter Saves Lives
1. 20 million children worldwide have severe acute malnutrition (SAM); 1 million children die from it every year.
2. Project Peanut Butter (PPB) has treated approximately 600,000 children with ready-to-use therapeutic foods (RUTFs) made from peanuts, oil, sugar, milk powder, along with vitamin and mineral supplements.
3. With PPB, SAM patients have a 95% recovery rate.

Kelly HenselKelly Hensel
Senior Digital Editor
[email protected]