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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 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 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 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 December 1, 2005 |
Beverage Blueprints Soy drinks, weighting agents in beverages and the challenges of fortifying with healthful ingredients.  |
Nutra Solutions June 2, 2006 |
Nudging in the Nutrients Nutraceutical ingredients can interact significantly with vitamins and minerals during storage and processing and have different stability characteristics. Knowing what interactions will occur is key.  |
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 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.  |
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.  |
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.  |
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 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.  |
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.  |
Food Processing March 2010 Mark Anthony |
New Beverage Products are Dashing to Dairy Beverages of all types are working in dairy products and less obvious dairy ingredients for health, satiety and just plain enjoyment.  |
Food Processing July 2005 Kantha Shelke |
Hidden ingredients take cover in a capsule Precision microencapsulation technologies can mask the taste or color of nutrients, mitigate nutrient loss during processing and generally help processors create foods with added value.  |
Prepared Foods May 1, 2006 |
Ingredient Formulation Tools Understanding the functions of gums commonly used in food and beverage systems.  |
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.  |
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.  |
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.  |
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.  |
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 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?  |
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 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 February 2010 David Feder |
Wellness Foods: Healthy Beverages offer Health in a Can Consumers are guzzling antioxidants, fruits, vegetables and other good-for-you ingredients -- but formulation hurdles remain.  |
Food Processing March 2011 Mark Anthony |
Beverages No Longer Equal Empty Calories Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste.  |
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 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 June 2009 |
R&D: Colors Claim More Than One Role Colors, in the form of beta-carotene powders or emulsions, allow food processors to both color their products and make antioxidant claims.  |
Food Processing August 2006 Feder & Fusaro |
Special Report: `Nutrition technology' expo Health and nourishment were the key ingredients at June's IFT show.  |
Prepared Foods May 1, 2006 |
Whey in RTD Beverages Whey proteins are frequently being included an ingredient of choice in protein-fortified drinks.  |
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...  |
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.  |
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 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 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.  |
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.  |
Food Processing June 2006 Shelke & Messina |
Menopause's Nutrition Equation Today, more than a third of the contemporary woman's life is in menopausal and post-menopausal phases. Not surprisingly, more functional foods are addressing major needs of women.  |
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 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.  |
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.  |
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.  |
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 October 2008 Mark Anthony |
Consumers Choosing Fit Over Fat Processors are providing -- and wise consumers are choosing -- foods that just may turn around the obesity epidemic.  |
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.  |
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 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.  |
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.  |
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 April 2009 |
Building a Healthier Beverage Pop the top and hoist a cold one to the new approaches in making drinkables that function as more than mere thirst-slackers.  |