Using Natural Antioxdants in Meat; Trait-modified Oils in Foods; Meet Conrad Rebello

Using Natural Antioxidants in Meat Products
A paper published in Comprehensive Reviews in Food Science and Food Safety provides an overview of the current trends in the use of antioxidants from natural sources for potential applications in meat and meat products. Antioxidants are added to fresh and processed meat and meat products to prevent lipid oxidation, retard development of off-flavors, and improve color stability. The majority of natural antioxidants are phenolic compounds, and the most important are the tocopherols, flavonoids, and phenolic acids. This review lays out all the factors to consider with natural antioxidants along with current studies related to this area.

Face to Face Meet Conrad Rebello
As director of R&D Global Beverages for PepsiCo, Conrad Rebello is responsible for operationalizing global projects that support PepsiCo beverages. Rebello has more than 15 years of experience in the conceptualization, design, development, and commercialization of new products and technologies. Prior to PepsiCo, he held various product, process, and project management roles across both R&D and Supply Chain at Campbell’s and at Pepperidge Farm. Find out how Rebello sees the beverage and food industry evolving in the near future by reading his Face-to-Face interview.

What's Hot on Pinterest: Chefs' Recipes
Find the recipes featured in the Culinary Point of View column, including Chef Mark Allison’s recipe for Melon & Shrimp, in addition to his son Matthew’s recipe for Sunset Slaw.

Sign Up for the Wellness Newsletter
Sign-up for free to receive IFT’s twice-monthly newsletter, Wellness. Each issue features the latest research in nutraceuticals and functional foods, plus information on new products, current trends within the health and wellness sector, guest columns on the growing healthy and better-for-you food and beverage marketplace, and much more.

Consumer Acceptance of Trait-Modified Oils
Trait-modified oils to produce trans-fat-free, low saturated functional oils. A new IFT Press book—Trait-modified Oils in Foods—offers top-line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. As the editors explain, the major factors for determining consumer acceptance of traitmodified oils include:

• Cost/price versus commodity oil
• Consumer resistance to purchase the better oil because of familiarity
• Supply and availability
• Identity preservation
• Some are genetically modified organism (GMO) oilseeds
• It’s a niche marketing product

Kelly Hensel
Senior Digital Editor
[email protected]