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Prepared Foods October 1, 2006 |
Customizing Crunch This versatile crispy whey product offers flavor, texture, quality nutritional enhancement and clean labeling.  |
AskMen.com August 6, 2008 |
AM Theme: Protein With so many protein shakes, bars and other supplements available, choosing the right product can be difficult. Here are a few tips.  |
Prepared Foods June 2009 Matt Hutchinson |
R&D: Meeting Snack Bar Challenges Ingredient companies are providing improved options that lead to more acceptable, enhanced-protein nutrition bars, delivering a desirable flavor and shelflife.  |
Nutra Solutions March 5, 2005 Amanda Archibald |
Progressive Protein Practices Product intros using whey up 26%... Adding soy protein attracts consumers... Has soy gone mainstream?... Wheat protein isolates benefit from low-card craze... etc.  |
AskMen.com Lars Dufke |
The Health Benefits Of Soy As it turns out, soy may be the single most beneficial food product, promising the healthy maintenance of the heart, bones, prostate, and immune system.  |
Prepared Foods December 1, 2005 |
The Thin Line Mainstream-media publicity is driving consumer's soy awareness... The good and bad of trans-fat hydrogenation...  |
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.  |
Nutra Solutions March 15, 2006 Marcia A. Wade |
Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application.  |
AskMen.com December 5, 2002 Sabrina Rogers |
9 High-Protein Snacks Busy men are always looking for nutritious snacks to eat on the go. Unfortunately, many of you end up grabbing high-carb, high-fat and low-protein convenience store snacks, which are terrible nutritional choices.  |
Nutra Solutions September 1, 2005 Gil Bakal |
Soluble Rice Protein A new soluble rice protein allows formulators greater flexibility in fortifying foods such as bars, extruded products, baked goods, meal replacement systems and nutritional supplements.  |
Food Processing February 2011 Mark Anthony |
Wellness Food Trends: Focus on Soy Is soy a genuine health miracle or a health hazard as the soy police would have us believe?  |
AskMen.com Sabrina Rogers |
Top 10 Energy & Protein Bars When you're on the go and looking for a quick, healthy snack, a nutrition bar can be a good option.  |
Prepared Foods October 1, 2005 |
Ask the Expert: Whey Proteins and Nutrition Bars A food technologist addresses how manufacturers can use whey proteins to extend the shelf life of nutrition bars.  |
Food Processing June 2010 Sharon Gerdes |
Dairy Offers Flavor, Nutritional Benefits to Healthy, Savory Snacks Savory snacks with dairy ingredients offer salty, melty, crunchy, creamy satisfaction with a nutrition bonus.  |
Food Processing October 2010 |
On-The-Go Consumers Craving Energy Bars and Beverages Time-starved consumers are replacing a meal or a less nutritious snack with hand-held protein, fruits and vegetables.  |
Nutra Solutions September 1, 2005 Graham Keen |
Soy Protein and Sterols ADM provides ingredient offerings based on soy protein and sterols, which can help reduce the risk of heart disease as part of a diet low in saturated fat and cholesterol.  |
Food Processing February 2007 Mark Anthony |
2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.  |
AskMen.com Dave Golokhov |
Best Workout Protein Foods We've compiled a list of 30 quality protein sources that you can add to your diet if you're working out frequently.  |
Food Processing August 2006 |
Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.  |
Prepared Foods August 14, 2006 |
Winning Wheys in Bars and Beverages Manufacturers across all product segments are using whey proteins to help create products that meet consumer demand for healthy foods and beverages.  |
Prepared Foods February 2008 Sharon Book |
Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.  |
Prepared Foods August 14, 2006 Marcia A. Wade |
Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that.  |
Food Processing October 2011 Mark Anthony |
Whey's Numerous Health Benefits Long recognized as a good and cost-effective source of protein, science is uncovering new benefits of this byproduct of cheese-making.  |
Nutra Solutions September 1, 2005 |
Soy Beneficial The Solae company has a 40+ year history supporting nutrition research centered on discovering the health benefits of soy-based ingredients.  |
Prepared Foods April 2009 Molly Heyl-Rushmer |
Article: Soy-Based Food and Drink High consumer awareness of soy's health benefits means more overt publicizing of soy as an ingredient may be key to boosting sales.  |
Food Processing April 2007 Lee Stiffler-Meyer |
Just How Good is Dairy? Both soy and dairy beverage types are selling briskly based on what they offer consumers. But does one have a leg up on the other?  |
Nutra Solutions March 11, 2007 Kerry Hughes |
NutraSolutions' New Products Annual -- Proteins & Peptides We may be seeing only the beginning of new product development involving proteins.  |
Food Processing February 2008 Nancy Chapman |
Expert Opinion: Soy Update After examining a surge of negative soy reports, experts are finding they don't add up.  |
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.  |
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.  |
Food Processing October 2008 |
New Food Bars Designed To Put Health In The Palm Of Your Hand No longer styled just for candy, food bars are making it easier to have a healthy snack on the go.  |
Prepared Foods April 8, 2007 Kerry Hughes |
Body-building Pizza? - April 2007 Functional foods are appearing in all avenues of convenient eating, and a school lunch pizza fortified with whey protein is just one example.  |
Food Processing February 2011 Diane Toops |
Wellness Food Trends: Whey Protein Gaining Popularity As a functional ingredient, whey does not compromise on taste, clarity or stability in beverages.  |
Prepared Foods May 1, 2005 Bill Haines |
Whey Protein's Star is Rising Quickly becoming the ingredient of choice for many formulators, whey protein contains an impressive list of functional and nutritional properties -- leading to its inclusion in formulations that span every aisle in the supermarket.  |
Nutra Solutions May 1, 2006 |
Nutritional Nuances A 2005 food industry conference featured seminars on issues such as vitamin interactions, probiotic benefits and soy protein use.  |
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.  |
Prepared Foods August 11, 2006 |
Protein in Context Extensive line of textured soy proteins and concentrates provides food manufacturers with distinct soy products.  |
Prepared Foods July 1, 2005 Marcia A. Wade |
The Importance of Being Protein Milk, egg, wheat and soy proteins can pass for other ingredients and create fluffy, flowing and fabulous textures.  |
Nutrition Action Healthletter December 2000 |
Bar Exam: Energy Bars Flunk The word "energy" on any label simply means that the food supplies calories, not that eating it will make you more energetic. Eating healthy, whole foods like fruits and vegetables beats eating energy bars because foods contain phytochemicals and other constituents that aren't added to bars...  |
Food Processing September 2013 |
New Food and Beverage Rollout: September 2013 Sweet, savory and scrumptious describe new products such as Mediterranean-Style Spreadable Yogurt, Soft Protein Snack Bars, and Lean Cuisine's Honestly Good Entrees.  |
AskMen.com Simon McNeil |
The Best Sources Of Protein If your goals are to add quality mass, you may wonder which source of protein is best. And that just may just be protein powders.  |
AskMen.com Shannon Clark |
Protein Bar Recipes There are times when it's next to impossible to get in a freshly prepared, well-balanced meal that's going to accommodate your muscle-building or fat-loss goals.  |
Prepared Foods August 2009 Kerry Hughes |
R&D: Performing Rice Protein Premium Ingredients International has a new whole-grain brown rice protein concentrate called Oryzatein(TM), which the company claims is the first hypoallergenic, complete protein source from whole-grain rice.  |
Prepared Foods August 1, 2005 Marcia A. Wade |
Something to Stew From stew to soup, the plan for formulating a product requires a balance between flavor, texture, health and convenience. Manufacturers should take into consideration the end-user's needs in order to ascertain nutritional, functional, sensory and economic targets.  |
Wired August 21, 2007 Patrick Di Justo |
What's Inside: Snausages Snawsomes Here's the ingredient breakdown of this canine treat and its nutritional implications: Wheat Flour... Corn Syrup, Sugar, Crystalline Fructose... etc.  |
Prepared Foods July 23, 2007 Greg Miller |
Sporting Attitude Sports nutrition food and beverage formulators can benefit from new research on the nutrition and functionality of whey ingredients.  |
AskMen.com Kevin Neeld |
Best Powder Proteins Every man should have at least one jug of powder protein.  |
Science News November 9, 2002 Janet Raloff |
Young Women Don't Bone Up on Soy If soy's good for older women, it should similarly benefit women in their 20s -- fortifying their bodies' structural scaffolding during peak bone-building years. But recent research finds zero benefit for younger women.  |
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 November 2011 Diane Toops |
Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.  |