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Prepared Foods
June 5, 2007
Chef J. (a.k.a. Hugh McEvoy) |
Latin Cuisine: No Longer Ethnic? Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus.   |
Prepared Foods
June 5, 2007 |
Winning with Wheat Starches Advice on starch choice, how to avoid formulation issues and how to obtain optimal results. |
Prepared Foods
June 5, 2007
Julia Gallo-Torres |
Feeling Secure The safety of America's food supply has become ever a larger issue -- but is more regulation or stringer enforcement the answer? |
Prepared Foods
June 5, 2007 |
Hitting the Shelves -- June 2007 Pure cane sugar as an HFCS alternative... organic Oreo cookies... Fiber crackers with flair... Frozen organic baby meals... More frozen meals for discerning adult palates... |
Prepared Foods
June 5, 2007 |
Market Watch Slow-melting ice cream treats... Restaurant quality, microwavable sandwich melts... Fresh and fruity beers... Food industry giants pledge to oust trans fat... New product pacesetters... etc. |
Prepared Foods
June 5, 2007 |
On the National Menu Mini treats and desserts influencing restaurant menus... Macaroni and cheese is made anew... Beets' versatility lends itself to many menus... The milkshake re-invented... |
Prepared Foods
June 5, 2007
Mannie & Stier |
R&D Applications Seminar: Assisting R&D Topics such as R&D tax credits, processing parameters for slow churned ice cream, labeling software, and food safety proved popular at Prepared Foods' 2006 R&D Seminar. |
Prepared Foods
June 5, 2007
Richard F. Stier |
R&D Applications Seminar: Breakfast Bars and Cereals 101 Consumers are lured to breakfast foods by inclusions like almonds, soy and dairy products, whole grains and more. |
Prepared Foods
June 5, 2007
Mark Hostetler |
Regulations: Corn Oil Claims The FDA approves a health claim relating to corn oil and reduced risk of heart disease and changes to irradiation regulations. |
Prepared Foods
June 5, 2007
Barbara T. Nessinger |
Amazing Maize A new natural, functional whole-grain flour that delivers the highest dietary fiber content of any whole grain on the market provides high antioxidant, vitamin A and folic acid levels. |
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