Kimberly Decker

Contributing Editor at SupplySide Food & Beverage Journal

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Articles

Significant Amendments To The Delaware General Corporation Law

3 weeks ago | mondaq.com | Kimberly Decker |Caitlin Long

Delaware has long been the principal forum for incorporation inthe United States due, in large part, to the extensive body of caselaw that has been developed over the course of decades. In the pastyear, however, some Delaware legislators believed that the Delawarecourts were "getting it wrong". A series of casesinvolving high profile companies that lost court battles withstockholders resulted in some of those companies (and others)leaving Delaware.
Baked goods, confections rise to the eco-challenge

1 month ago | supplysidefbj.com | Kimberly Decker

Bakery and confectionery brands are embracing sustainability by innovating with plant-based, upcycled and ethically sourced ingredients — such as yeast-based egg replacements, fair trade cocoa and fermentation-derived sweeteners — to meet growing consumer demand for indulgent yet eco-conscious treats. At a GlanceConsumers, especially younger generations, are prioritizing planet-friendly purchases and demanding transparency from brands.
Seed oils enhance texture, flavor of F&B products

2 months ago | supplysidefbj.com | Kimberly Decker

Despite unsubstantiated claims that seed oils are harmful, scientific evidence supports their role as a heart-healthy alternative to trans and saturated fats. At a GlanceSeed oils are a healthy alternative to saturated and trans fats. Scientific research supports their benefits, including lowering LDL cholesterol and reducing the risk of heart disease. Nutritional misinformation spreads easily online, making it difficult for science-based facts to compete with viral claims.
California wildfires force food industry to rethink resilience

2 months ago | supplysidefbj.com | Kimberly Decker

The recent wildfires in California exposed vulnerabilities in the region's food industry, highlighting the importance of disaster preparedness, supply chain resilience, and community collaboration to mitigate disruptions and ensure business continuity. At a GlanceThe wildfires caused significant disruptions, including damage to crops such as lemons and avocados. Clara Paye, founder of UNiTE Food, emphasized the need for food businesses to stress test their resiliency.
Natural colors and flavors deliver no-compromise performance

Nov 27, 2024 | supplysidefbj.com | Kimberly Decker

Natural colors and flavors are thriving thanks to innovative solutions that improve stability, functionality and sustainability while appealing to eco-conscious consumers. At a GlanceAdvances in stabilization techniques have made natural colors more vibrant and resilient in diverse applications. Flavors with modifying properties (FMPs) enhance taste without adding distinct new flavors. Sustainable practices are helping secure natural ingredients’ supply chain and reduce environmental impact.
Malt extract enhances flavor, texture, color of foods

Oct 1, 2024 | supplysidefbj.com | Kimberly Decker

Casual homebrewers and even plain-old beer geeks know that the beer-making process involves malting — that is, germinating — barley grains and then steeping those malted grains in water to extract the sugars, proteins and more that hungry yeasts devour during fermentation. But what if you don’t shunt that sugar water to the fermentation tanks? What if you concentrate it into a syrup or dry it down to a powder? Then you’ve created malt extract, which is no mean feat.
Built to Last: Formulating for Endurance

Sep 12, 2024 | nutritionaloutlook.com | Kimberly Decker

September 12, 2024Considerations for endurance nutrition, and the evolving consumer segment. Beware the bonk. If you’ve ever competed in an endurance event—or even just trained for one—you understand the wisdom behind those words. For bonking—or hitting the wall, gassing out or otherwise finding yourself energy-depleted mid-effort—is both the stuff of athletes’ nightmares and a very real physiological phenomenon.
Building low-sugar doughnuts makes breakfast even better

Sep 3, 2024 | foodbeverageinsider.com | Kimberly Decker

Could the doughnut get any better? An aficionado’s answer may be “no.” After all, what other food feels as at-home at a breakfast table as on a dessert tray? Even a run-of-the-mill doughnut tickles all the sensory bliss points our brains seek to satisfy: It’s sweet, crispy on the outside, cakey on the inside, just greasy enough and — thanks to all those sprinkles, glazes and drizzles — a feast for the eyes. The mere scent of a freshly fried batch can set a mouth to watering.
Plant proteins provide quality and versatility in taste and function.

Aug 29, 2024 | supplysidefbj.com | Rachel French |Audarshia Townsend |Cindy Hazen |Kimberly Decker

As consumers prioritize protein intake, plant-based options offer high-quality proteins that are tasty and functional. Though food fads are often a flash in the pan, dietary protein has enjoyed unflappable favorability because consumers understand how critical proteins are in the diet. They are present in nearly every organ, tissue and cell of the body. Comprised of chains of amino acids, proteins function as enzymes, antibodies, transporters, structural supporters and messengers.
Clean-label tapioca starches elevate taste and functionality.

Aug 29, 2024 | supplysidefbj.com | Rachel French |Audarshia Townsend |Cindy Hazen |Kimberly Decker

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