Keith Cadwallader

February 11, 2015
Speaker Biography Feature Image

Keith Cadwallader, Ph.D., Professor, Department of Food Sciences and Human Nutrition, University of Illinois at Champaign-Urbana

Keith Cadwallader is a professor of food chemistry in the Department of Food Science and Human Nutrition and College of Agricultural, Consumer and Environmental Sciences (ACES) at the University of Illinois at Urbana-Champaign. Cadwallader’s main research interest is centered on the study of food flavor as it relates to overall food quality. He has made significant contributions to three main research areas: 1) identification and characterization of key flavor (aroma) compounds, 2) determination of the interaction of flavor compounds with food matrix components, and 3) development of methods to stabilize labile potent flavor compounds.

In recognition of his research efforts in the field of flavor science, he received the 2007 Stephen S. Chang Award for Excellence in Lipid or Flavor Science (Institute of Food Technologists) and the 2021 FEMA Excellence in Flavor Science Award (Flavor & Extract Manufacturers Association of the United States).

In 2010, he was elected Fellow of the Agricultural and Food Chemistry Division (American Chemical Society). He was awarded the University of Illinois 2016 College ACES Senior Faculty Award for Excellence in Research and the 2017 College of ACES Paul A. Funk Recognition Award, which is the College’s highest honor presented to faculty for outstanding achievement and major contributions to the betterment of agriculture, natural resources and human systems. Dr. Cadwallader was elected as 2020 Fellow of the Institute of Food Technologists and 2021 Fellow of the American Chemical Society.

Contact Information:
905 S. Goodwin Ave. Urbana IL 61801 USA
Cell phone 217-390-560

2022 Clean Label Conference

Considerations in Natural Flavoring Use in a Clean Label World

In most cases, flavor is the primary determinant of consumers’ enjoyment and, ultimately, acceptance of food. Going to great lengths to create food products with desirable flavor attributes, companies often achieved this by the judicious use of natural and/or artificial flavorings. The clean label environment has caused the food and flavor industries to rethink using and labeling ingredients. Even the phrase “contains natural flavors” is not always considered positive in consumers’ minds since it indicates that a foreign ingredient has been added. In extreme cases, when it is desired to declare only ingredients considered wholesome by the clean label-conscious consumer, one must find alternative approaches to generate, enhance, or otherwise impart flavor to the product. This talk discusses effective ways to achieve optimal flavor in a clean label world.

2016 Clean Label Conference

“The Chemistry and Application of Natural Flavorings”

The taste and aroma of a food play a crucial role in the perception of its quality. Even as many consumers shy away from products with the word “artificial” on their ingredient lists, the expectation remains that “clean label” foods and beverages will continue to possess desirable sensory properties. This presentation looks at some of the sources, basic chemistry, food matrix interactions and impact of processing on flavorings categorized as natural. A better understanding of these facets of flavoring use leads to more effective and efficient use of natural flavoring compounds.

2015 Protein Trends & Technologies Seminar:
Technology Program: Formulating with Proteins

Flavor Challenges and Solutions for High Protein Functional Foods and Beverages

Off-flavors limit the consumer acceptability of high protein-containing functional foods and beverages. Bitterness, astringency and off-odors often accompany the proteins used in their formulation. Furthermore, proteins can selectively bind added flavorings, leading to flavor fade or to imbalanced flavor. This presentation will focus on off-flavors and flavor binding interactions that occur in protein-rich functional foods and beverages. Special attention will be given to how this problem may be overcome by use of masking and taste blocking agents, tailored flavorings, and other strategies designed to reduce and/or complement the inherent flavors of these products, thus resulting in a finished product with an acceptable flavor profile.