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Prepared Foods
April 9, 2007
Elizabeth Mannie
Sweetening Functional Foods - April 2007 The best type of sweetener for functional foods on labeling and nutrient requirements, product characteristics and functionality requirements. mark for My Articles similar articles
Prepared Foods
April 1, 2005
Lauren Swann
Ingredient Challenges: Formulation Challenge: Shaping Sweet Success for Reduced-sugar Foods Sugared-down products have risen in just about every category where sugar can possibly be altered, and food formulators have many new options for "sugaring down" their products. But when using these ingredients, careful attention to nutrition labeling is critical. mark for My Articles similar articles
Prepared Foods
April 1, 2006
Marcia A. Wade
Fixing the Fiber Gap As the country becomes more aware of its fiber deficiency, manufacturers are looking at ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins to efficiently fill the fiber gap. mark for My Articles similar articles
Prepared Foods
August 1, 2005
Marcia A. Wade
The Secret Garden Consumers need to be more aware of prebiotics -- non-digestible food ingredients that selectively stimulate the growth and/or activity of helpful bacteria in the colon, and thus improve health. Most prebiotics can be added by the manufacturer to bread, ice cream, yogurt or meat. mark for My Articles similar articles
Food Processing
April 2007
Ingredient Round-Up: Sweeteners Maltitol scores 90%... Polydextrose, lactitol... Just for yogurt... Sweeten with raisins... Powdered natural sweeteners... Specialty sweetener blends... Better energy... etc. mark for My Articles similar articles
Food Processing
July 2006
Frances Katz
More than one sugar Removing calories, and even the sweetness, from sugar creates new product formulation possibilities. mark for My Articles similar articles
Food Processing
October 2012
Mark Anthony
Understanding Polydextrose and How It Works Lengthen shorter chain polymers of different sugars and you get this designer soluble fiber. mark for My Articles similar articles
Food Processing
April 2005
From the Bench: Sweeteners A new crop of sweeteners offers a wealth of functionality and flexibility in formulation. mark for My Articles similar articles
AskMen.com
September 25, 2003
Mike Davison
The Truth About Sugar & Artificial Sweeteners If you respect the accepted daily intakes set out by the FDA, and consume them only in moderation, there are healthy ways to reduce calories and add sweetness without altering blood sugar levels. mark for My Articles similar articles
Food Processing
April 2010
Ingredient Round Up: Sweeteners We focus on new varieties of sweeteners. mark for My Articles similar articles
Food Processing
April 2006
From the Bench: Sweeteners This selection of sweeteners provides processors a flavorful palette for consumers' palates. mark for My Articles similar articles
Food Processing
September 2011
Mark Anthony
The New Look of Fiber Fiber, as a natural dietary component, continues to garner attention, and as a versatile food additive it can enhance the attraction of almost any product. mark for My Articles similar articles
Food Processing
April 2009
Ingredient Round Up: Sweeteners This month's ingredient round-up focuses on sweeteners. mark for My Articles similar articles
Prepared Foods
October 1, 2006
Sweet Combinations When mixed, two or more ingredients often create, for better or worse, an effect that is greater than the sum of their individual components. mark for My Articles similar articles
Food Processing
Mark Anthony
Inulin: The 'In' Fiber Inulin, a naturally derived, healthful food fiber, occurs naturally in many common foods. Now, food manufacturers are learning how to process inulin as a functional food. mark for My Articles similar articles
Food Processing
July 2013
Mark Anthony
Six Low-Key Sugar Substitutes Revisiting six sugar replacements that don't have the PR agents that stevia and monk fruit have. mark for My Articles similar articles
Food Processing
April 2006
Kantha Shelke
The New Diabetes Formulation Paradigm The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories. mark for My Articles similar articles
Prepared Foods
June 2, 2006
Marcia A. Wade
Fiber du Jour Fiber, in its many forms, is influential at abating and controlling a number of chronic diseases. Dietary guidelines do not differentiate between soluble fiber and insoluble fiber, but manufacturers will need to understand their benefits and disadvantages. mark for My Articles similar articles
Food Processing
February 2013
Stuart L. Cantor
Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries. mark for My Articles similar articles
Prepared Foods
February 2, 2007
Prebiotics to Projects -- February 2007 Developing flavored cheeses for children, integrating prebiotics in products and making the product development process more efficient were just a few of the topics at a recent R&D applications seminar. mark for My Articles similar articles
Food Processing
August 2006
Lauren Swann
Low and Sweet Conventional soft drink sales may be down, but things are bubbling for low-calorie, naturally sweetened drinks. mark for My Articles similar articles
Food Processing
March 2010
John S. White
Clarifying Added Sugar Myths Calories from high fructose corn syrup and added sugars are just one-tenth of the total calorie increase since 1975, so clearly are not the primary cause of obesity. mark for My Articles similar articles
Prepared Foods
January 1, 2006
Tips on Color and Candy Topics Today's natural colors can be used effectively in a wide variety of applications.... Balancing sweet and sour in non-chocolate confectionery products... Alternatives to sucrose provide sweetness, functionality... etc. mark for My Articles similar articles
AskMen.com
Shannon Clark
Health Benefits Of Sugar Sugar's days as a "bad guy" may be coming to an end, at least for now. mark for My Articles similar articles
Food Processing
April 2007
Mark Anthony
Nutrition Beyond the Trends: Sweet Like Cactus A cactus for the centuries makes more than tequila -- it makes a great natural sweetener with inulin. mark for My Articles similar articles
Nutra Solutions
March 15, 2006
Marcia A. Wade
Moving Fiber off the Shelves Numerous studies have provided indisputable evidence that additional fiber in the diet helps to reduce coronary heart disease. Since fruits and vegetables are mostly water, eating those types of foods is only one method by which to increase fiber. mark for My Articles similar articles
Food Processing
December 2012
Anthony & Fusaro
Understanding Monk Fruit: The Next Generation Natural Sweetener With stevia laying the groundwork, luo han guo seems poised to be the next natural non-nutritive sweetener. mark for My Articles similar articles
Prepared Foods
October 1, 2006
Changing Standards Changes to the Frozen Desserts Standard of Identity will impact the formulation of a number of products. This article addresses what this may mean for ice cream formulations. mark for My Articles similar articles
Prepared Foods
April 11, 2007
Abstracts - April 2007 A chocoholic's dream... It' easy to increase iron... Naturally sweet... Clean-label starches... Website seeks innovative food scientists... Widely functional fibers... Nurturing bacteria... Easy fiber... All about gelatin... etc. mark for My Articles similar articles
AskMen.com
October 9, 2003
Mike Davison
Q&A On Sugar & Sweeteners Does sugar cause weight gain?... Does sugar cause diabetes?... Does sugar make you overeat?... Does sugar have any nutritional value?... Is sugar addictive?... Do we crave sweets?... Do artificial sweeteners cause cancer?... etc. mark for My Articles similar articles
Prepared Foods
May 6, 2007
Elizabeth Mannie
Formulating Tasteful Nutritional Products From probiotics to soy isoflavones, the challenge is to maintain a product's health benefits while providing products that please consumer taste buds. mark for My Articles similar articles
Prepared Foods
January 1, 2006
Sugar Substitute Raftilose oligofructose, a prebiotic ingredient from ORAFTI, can substitute for sucrose or glucose in sweet treats, reducing the glycemic response an average of 70%. mark for My Articles similar articles
Prepared Foods
February 1, 2005
Marcia A. Wade
Retro Reductions As low-carb diets take a dip in popularity, reduced-fat and reduced-calorie products are making a comeback. And many of the ingredients that made low-carb possible also can assist in the formulation of low-fat and low-calorie products. mark for My Articles similar articles
Chemistry World
December 2, 2010
Akshat Rathi
Using fruit flies' sweet tooth Australian researchers have used fruit flies' sweet tooth to help in attempts to develop new sugar alternatives. mark for My Articles similar articles
Food Processing
August 2010
Mark Anthony
Building Healthier Desserts Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health. mark for My Articles similar articles
Prepared Foods
May 2009
R&D: Healthy Endeavors, from Pre- to Probiotics Speakers at an R&D Applications Seminar series offer formulation solutions in an area of growing popularity: probiotics, prebiotics and dietary fiber. mark for My Articles similar articles
Food Processing
September 2012
Ann Juttelstad
Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption. mark for My Articles similar articles
Prepared Foods
October 2007
Paula Frank
Article: Advancing Sweeteners: The Mystery of Sweet Taste Food scientists continue their search for the "Holy Grail" of ingredients that both function and taste exactly like sugar. mark for My Articles similar articles
Prepared Foods
February 3, 2006
Marcia A. Wade
Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products. mark for My Articles similar articles
Food Processing
March 2012
Anthony & Fusaro
Stevia Seeps Into Beverages So do honey and monk fruit/luo han guo extracts, as drink makers try to reduce calories while also keeping labels clean and simple. mark for My Articles similar articles
Prepared Foods
October 2007
Daniel Best
Article: Glossary: Dietary Fiber's State of Confusion A focus on the meaning of prebiotics, digestible and indigestible carbohydrates and crude, total, insoluble and soluble dietary fiber. mark for My Articles similar articles
Food Processing
March 2013
Frances Katz
Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients. mark for My Articles similar articles
Food Processing
April 2009
Kantha Shelke
Consumers Adding More Fiber to Food and Beverage Diets Packaged foods and beverages touting fiber showed double-digit growth in each of the past five years and netted $3.5 billion in 2008, a 15.5 percent increase over 2007. mark for My Articles similar articles
Prepared Foods
May 1, 2005
Julia M. Gallo-Torres
"Neotame-ing" the Beast A line of neotame-based blends, produced by Sweetener Solutions LLC, a strategic partner of The NutraSweet Co., provides formulators with ingredients that can be used as both a general sweetener and flavor enhancer. mark for My Articles similar articles
Food Processing
March 2011
Mark Anthony
Fiber: Out of the Rough Most Americans were not about to embrace foods from whole grains. This image is changing. mark for My Articles similar articles
Food Processing
May 2013
David Phillips
Despite Innovations, Food Manufacturers Still Rely on Past-Generation Sweeteners Acesulfame potassium, aspartame, sucralose still rule the sweetener roost. mark for My Articles similar articles
Food Processing
August 2007
Jennifer LeClaire
The Politics of Obesity This year's report on the obesity crisis focuses on what's driving processors in their efforts to make the next generation of food and drink products designed to help weight-management. mark for My Articles similar articles
Prepared Foods
October 1, 2006
Sugar-free and Fiber-rich The removal or reduction of sugar from confections is one way to reduce calories. Adding functional ingredients, such as fiber, is another -- with a bonus. mark for My Articles similar articles
Prepared Foods
July 1, 2006
Sweetening the Pot Experiments indicate that sweetness and flavor information available about intense sweeteners is very useful, but food scientists and formulators need to keep in mind that this data can serve only as a guide. mark for My Articles similar articles
Food Processing
May 2012
Mark Anthony
The Changing Face of Confections As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts. mark for My Articles similar articles