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Prepared Foods June 2, 2006 |
Encapsulation: Winning the Shell Game The list of attributes associated with encapsulation is long and covers applications that include beverages, baked goods, meats, functional ingredients, flavors and confections, among others.  |
Food Processing November 2006 Kantha Shelke |
Tiny, invisible ingredients Nanoingredients will have a profound impact on raw material sourcing for food processing -- and it will radically change how foods affect our physiology.  |
Food Processing May 2007 Mark Anthony |
Encapsulating New Ideas Encapsulation is a means to hide the fishiness of omega-3s and to protect other nutrients from processing and digestion.  |
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 February 5, 2006 |
Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.  |
Prepared Foods May 1, 2005 Marcia A. Wade |
"Better-for-you" Beverages The taste and content of healthy beverages has come a long way since bottled water. However, if a better-for-you product does not balance health perception, texture and taste, consumer acceptance will be a complete washout.  |
Prepared Foods February 5, 2006 |
Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages.  |
Prepared Foods September 2007 Elizabeth Mannie |
Formulating to Preserve Taste: Flavor Savers Ingredients such as antioxidants, acidifiers and buffers are available to help extend shelflife and improve taste.  |
Nutra Solutions December 1, 2007 |
Nutra Solutions' Ingredients for Health Guide A guide with statistics on health condition prevalence and market size -- as well as commercially available ingredients that assist in production formulations -- is provided.  |
Food Processing November 2005 Kantha Shelke |
Better living through (food) chemistry Are you familiar with guarana, yerba mate and choline? They and other ingredients are providing quite a performance boost -- for consumers and for sales of certain foods and beverages.  |
Prepared Foods February 1, 2005 Richard F. Stier |
Ingredient Challenges: Emulsifiers Offer Options Emulsifiers, an integral part of food manufacturing and product development, are used in a wide range of products and processes. But the type of emulsifier selected demands careful consideration because it can impact product clarity, stability and texture.  |
Food Processing October 2007 |
Nutrition Beyond the Trends: Get Smart with Omegas Omega 3 oils were already simmering as a trend a dozen years ago. Now, newer sources and applications technology are driving interest in these healthful fats even higher.  |
Prepared Foods August 11, 2006 |
Abstracts Baby Boomers bored with same-old menu recommendations... New carrageenan technology makes transparent, gelatin-free jelly-type desserts... Unique savory seasoning... Looking at the Hispanic market... Low-sodium solutions... etc.  |
Food Processing September 2007 Toops & Fusaro |
IFT Meeting & Food Expo: Beds, belly dancers and baobab Welcoming a near-record crowd, 986 exhibiting companies outdid themselves, providing delicious solutions for attendees.  |
Food Processing October 2011 Mark Anthony |
Energy Drinks Take Aim at Busy Consumers Consumers are flocking to energy drinks in an attempt to feel better about nutrition while maintaining our 21st Century fast-paced lifestyle.  |
Prepared Foods October 1, 2006 Marcia A. Wade |
The Snack Pack: Boomers Eating for Health Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases.  |
Food Processing May 2005 Kantha Shelke |
A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach.  |
Prepared Foods October 1, 2005 Marcia A. Wade |
I'll Drink to That More choices in healthful, great-tasting dairy and soy drinks are appearing in the refrigerated dairy case than ever before as manufacturers are hoping that new product concepts will enlighten consumers.  |
Food Processing August 2011 Toops & Fusaro |
2011 IFT Food Expo Proved Fulfilling Despite fewer visitors, the Institute of Food Technologists' June show in New Orleans satisfied attendees and exhibitors.  |
Nutra Solutions September 1, 2006 |
Condition-Specific Products While generally healthful foods likely will continue to make up the bulk of "good-for-you" items on grocery store shelves, foods and supplements that target specific health conditions are on the rise.  |
Food Processing October 2008 Mark Anthony |
Ingredients for Healthy Indulgence The smart strategy for processors intent on tapping the healthy indulgence market is to focus on the ingredients consumers equate with indulgence, yet deliver healthy profiles to the foods and beverages they enhance.  |
Food Processing September 2005 Kantha Shelke |
Mainstream consumers seek healthful ingredients Consumers experiencing those aches and pains of natural aging understand the food-health connection, while media and government initiatives increase focus on the food-health relationship.  |
Nutra Solutions July 23, 2007 Richard F. Stier |
Temptations with Good Properties -- July 2007 Attendees of Prepared Foods' 2006 R&D Seminar learned about good-for-you ingredients.  |
Food Processing October 2007 |
Wellness Foods New Ingredient Profiles: October/November Monosaccharide sugar... Microencapsulated caffeine...Antioxidant green tea extracts... Liquid antioxidant...  |
Prepared Foods September 1, 2006 Marcia A. Wade |
A Defense of Functional Foods Defining functional foods... Functional ingredients to fight antioxidants... Lack of consumer awareness or scientific validation are biggest challenges in product development... Anti-oxidant tag teams... The right recipe for health and taste... etc.  |
Food Processing July 2008 |
Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.  |
Food Processing August 2008 Dave Fusaro & Diane Toops |
IFT's tasty return to New Orleans The heat and humidity of the Big Easy could not wilt the innovation of the annual food technology show.  |
Food Processing February 2007 Feder & Shelke |
Heart Health, Naturally Heart health isn't just about removing certain ingredients, such as trans fats and hydrogenated oils. It's also about adding ingredients, such as omega3's, fiber, antioxidants, CoQ-10 and phytosterols.  |
Prepared Foods October 2007 Elizabeth Mannie |
Article: Formulating Foods and Beverages for Enhanced Immunity Many ingredients have been found to enhance immunity and are popping up in new products on store shelves everywhere. Some of the more common ingredients are discussed here.  |
Food Processing February 2007 David Feder |
Wellness Foods New Ingredient Profiles: February Aleurone... Protective antioxidant ingredients... Botanical extracts... All-natural preservatives... Water-soluble phytosterols...  |
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 February 4, 2006 Marcia A. Wade |
Loose Lipids While every oil has its "strengths and weaknesses," what matters most is how a particular type of oil affects the Nutrition Facts panel.  |
Food Processing June 2005 Kantha Shelke |
Fear and loathing over trans fats The end of the year brings the next big nutritional milestone: a required declaration of trans fatty acids for all food products that contain them. Processors are diligently searching a range of options for substitutes that will replace the functionality of trans fatty acids.  |
Chemistry World September 7, 2012 |
Food with a function Compounds normally thought of as medicines are being added to food. Elinor Hughes looks at the scientific and regulatory challenges facing these nutraceuticals.  |
Prepared Foods October 2007 |
Products Zero/low trans fat oils... Inulin and oligofructose prebiotic fiber ingredients... Alternative uses for vanilla ... Easily incorporated resistant starches.... etc.  |
Prepared Foods October 2007 Richard F. Stier |
Article: R&D Seminars: Challenged R&D Omega-3s in Functional Foods... Fiber in Beverages... Describing Water Activity... Natural Reds in Beverage Systems...  |
Prepared Foods May 1, 2006 |
Ingredient Formulation Tools Understanding the functions of gums commonly used in food and beverage systems.  |
Prepared Foods February 2, 2007 Barbara T. Nessinger |
The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered.  |
Food Processing July 2012 |
Food Processors Looking at the Whole (Grain) Truth About Breakfast Cereal Despite what seems to be a perpetual war on carbohydrates, it's hard to escape this enduring tradition.  |
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 2010 |
IFT and Process Expo: One Time, Two Shows For the first and only time, IFT Food Expo and FPSA Process Expo shared Chicago's McCormick Place.  |
Prepared Foods December 12, 2006 Mannie & Stier |
The Suspense! Manufacturers have found beverages an effective means to deliver healthful ingredients -- with new methods of particle suspension and the addition of fibers.  |
Food Processing September 2008 David Feder |
Text(ure) message The wrong texture can completely change the perception of flavor and turn a winning formulation into a chalky or gummy mess.  |
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.  |
Prepared Foods June 2, 2006 |
Abstracts New sweetener granted GRAS status... Natural raw materials meet technological demands, functional requirements... Mineral-rich functional phosphates... Recently expanded line of salt replacers... Comprehensive information for food starch selection... etc.  |
Food Processing February 2009 |
New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.  |
Prepared Foods January 2008 |
Products Two takes on the bit trends in 2008... The power of antioxidants... Shaking... Adding creaminess to yogurts... Feeling your oats... Thinking authentic... Nice ice... Fusing fragrances... Extreme flavors... etc.  |
Prepared Foods July 22, 2007 Elizabeth Mannie |
Texture-enhancement Tactics Texture management helps maximize shelflife, improve quality characteristics, and more in reduced-fat and reduced-calorie foods.  |
Food Processing November 2008 David Feder |
Food Formulation No Longer Kid Stuff The old Victorian aphorism, "Children should be seen and not heard," once was the guiding principle of food formulation. No longer.  |
Food Processing February 2008 Jennifer LeClaire |
Women take Heart Heart disease kills several million women each year, but food processors are targeting it in a campaign to enhance women's heart health.  |