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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.  |
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.  |
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.  |
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.  |
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.  |
Food Processing July 2006 Frances Katz |
More than one sugar Removing calories, and even the sweetness, from sugar creates new product formulation possibilities.  |
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.  |
Food Processing April 2005 |
From the Bench: Sweeteners A new crop of sweeteners offers a wealth of functionality and flexibility in formulation.  |
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.  |
Food Processing April 2010 |
Ingredient Round Up: Sweeteners We focus on new varieties of sweeteners.  |
Food Processing April 2006 |
From the Bench: Sweeteners This selection of sweeteners provides processors a flavorful palette for consumers' palates.  |
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.  |
Food Processing April 2009 |
Ingredient Round Up: Sweeteners This month's ingredient round-up focuses on sweeteners.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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%.  |
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.  |
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.  |
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.  |
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.  |
Food Processing September 2012 Ann Juttelstad |
Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |