Food & Beverage

Magazine articles on food and beverage producers.

Old Articles: <Older 1171-1180 Newer>

Prepared Foods January 1, 2006	Fats, Oils and Omega-3s Overview of fats and oils used in foods... Low-linolenic soybean oil: a new and healthy option... Formulating dairy products with Omega-3 fatty acids... Benefits of a structured lipid... Omega-3 stability...
Prepared Foods January 1, 2006	FDA and Tomato Benefit Claims Federal regulators have cleared the way for food companies to cite certain cancer benefits by tomatoes in ads and on food labels, but excluded tomato-based dietary supplements.
Prepared Foods January 1, 2006	Flavor Up and Salt Down Food processors can formulate with up to 40% less salt yet keep the enhancement value of a full-salt food product with new salt-reducing flavor enhancers from Bell Flavors.
Prepared Foods January 1, 2006	Go for the Dough Add the taste and texture of fillo dough to appetizers, desserts and entrees without the customary labor-intensive handling.
Prepared Foods January 1, 2006	Guilt-free Goodies Blueberry Pomegranate Chunk ice cream, from Kerry America, includes omega-3-fortified walnut bark chips and pomegranate and blueberry flavors, offering consumers a balance of nutrition, flavor and guilt-free indulgence.
Prepared Foods January 1, 2006	News Briefs Cirelli Foods names Jay Cirelli president, CEO... Birds Eye Foods announces Neil Harrison as chairman, president and CEO... FEMA grants GRAS status to TIC Gums' modified gum acacia... Algatechnologies announces expanded production capacity of astaxanthin...
Prepared Foods January 1, 2006	No Shortage of Sweet New dry molasses and honey crystal blends from ADM offer a sweet, clean alternative to crystal-honey and molasses that emphasizes flowability and taste in an easy-to-use form.
Prepared Foods January 1, 2006	Now That's Italian New flavor line provides real Italian flavor to sauces, meats, baked goods and condiments.
Prepared Foods January 1, 2006	Pectin Prize Prize-winning research shows that pectin engineering can create fruit and vegetable products with new and improved structural properties.
Prepared Foods January 1, 2006	Private Lessons Private-label products play growing role in the strategies of supermarkets' newest competitors.
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