Food & Beverage

Magazine articles on food and beverage producers.

Old Articles: <Older 691-700 Newer>

Prepared Foods June 1, 2005 Terry J. Schwartz	Extra Credit Many food processing companies lose significant amounts of cash each year by not claiming the Research and Development tax credit -- yet the food industry is rich in R&D, and qualifying R&D activities are pervasive.
Prepared Foods June 1, 2005	Hitting the Shelves Anheuser-Busch brews pilsner beer with natural fruit flavors... Sunshine Biscuits new package leaves product untouched... Kraft Foods introduces South Beach Diet "ready meals"... Domino Foods ditches sugar bags for tubs... Germany's MeierKurt creates first tobacco-flavored candy... etc.
Prepared Foods June 1, 2005	MarketWatch Pilgrim's Pride hatches"EatWellStayHealthy" poultry line... "Malternatives" category active with new products... Mott's research supporting apple juice and applesauce is paying off... Study sees correlation between processed foods and children with behavior, learning difficulties...
Prepared Foods June 1, 2005 Marcia A. Wade	Custom-fit Foods Advanced Food Systems has developed a special emulsion system that coats rice or pasta noodles to prevent sticking during freezing, and also contains only 10%-12% oil. Different favors, like butter, olive oil and sesame, can also be added the emulsion system.
Prepared Foods June 1, 2005 Marcia A. Wade	Extended Shelflife: Bar None A partially hydrolyzed premium whey protein isolate designed to control water migration can extend the shelflife of nutrition bars -- up to a year, in some cases.
Prepared Foods June 1, 2005	Whole Baked Omega-3 Four slices of bread per day made with NOVOMEGA(TM), an encapsulated long-chain omega-3 fatty acid in powder form, contain roughly the same amount of long-chain omega-3 fatty acids as many popular fish dishes -- but without mercury or other toxins.
Prepared Foods June 1, 2005	Fruity Fiber with FOS Frutalose L85, a 100% GRAS, natural chicory root extract with both prebiotic and low-calorie sweetening capabilities, is five times sweeter than conventional native inulin powder. And, as a liquid, it is easier to handle and incorporate into formulations.
Prepared Foods June 1, 2005	Stabilizers Un-yolked The challenge to create yolk-less sauces is made easier with enzymatically hydrolyzed lecithin, even for products that must tolerate long-term storage.
The Motley Fool June 9, 2005 Stephen D. Simpson	A Hiccup at Central European Distribution Concerns about the privatization of a major Polish distillery have rattled investors.
The Motley Fool June 9, 2005 Rich Smith	Tempest in a Fruit Cup Hunting the European Fruit Mafia. Eurocrats have themselves all in a lather over suggestions that a "cartel" is fixing the prices of bananas and pineapples. Despite this story having broken nearly a week ago, details remain scarce.
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