Martha Porter

January 21, 2014
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2015 Clean Label Conference

(Previous Speaker at the 2014 Protein Trends & Technologies Seminar)

Presentation: The Fruit & Vegetable Ingredient Toolbox: Opportunities for Clean Label Formulations

Speaker: Martha (Marty) Porter, Scientist, Merlin Development

Marty Porter has 21 years’ experience in the food industry working for Merlin Development. Her experience includes formulation and product development in applications such as yeast leavened breads, chemically leavened baked goods, cereal products, granola, cereal, and nutrition bars.

She has also workd with nutritional beverage dry mixes, frostings, extended shelf stable foods, frozen sauces and been involved with looking at ingredients in specific applications. Laboratory and quality control work include objective Texture Analysis, Digital Imaging Application,; Quality Assurance Test Design, Fast Food Operations/Procedures and Prototyping.  She has a BS in Medical Technology from Michigan Tech and is a member of the American Association of Cereal Chemists.
Merlin Development, Inc.

2015 Clean Label Conference Presentation Description:
The Fruit & Vegetable Ingredient Toolbox: Opportunities for Clean Label Formulations

Product developers need a tool-chest of ingredients that can be used to formulate products with the desired taste, texture, shelf life and other required characteristics.  This presentation looks at properties of, and applications for, fruit and vegetable based ingredients.  These foods can deliver functional additives such as:  acidifiers, organic acids, polyols, antioxidants, flavors, colors, fibers, sweeteners and other useful and /or unexpected components. Learn about ingredients that can provide functionality while improving your label and delivering a good-for-you image.

2014 Protein Trends & Technologies Seminar Presentation Description:
Approaches and Tactics to Overcome Protein & Fiber Challenges

Proteins and fiber are two of the most popular ingredients with which to enhance a food’s or beverage’s nutritional profile. Additionally, both categories of ingredients also possess physical and chemical properties that can positively and/or negatively impact various sensory characteristics of products. This presentation builds upon previous discussions of protein properties to look at some of the difficulties as well as benefits they offer in product formulations with a special focus on fiber-fortified foods. Real world examples of both high levels water systems, such as beverages, and low water systems, as found in baked goods and health bars, will be considered.