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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
Food Processing
December 2011
Diane Toops
Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods. mark for My Articles similar articles
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. mark for My Articles similar articles
Prepared Foods
May 4, 2007
Abstracts Fair trade certification... Banish bitterness in meat and poultry... New summer soy coolers... Blackberry flavor blasts... New findings on supplements and colon cancer;... etc. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
July 2007
Mark Anthony
Eating away at cholesterol Many people are turning to foods before they try drugs to lower their LDL cholesterol, and the food industry is well-armed to respond. mark for My Articles similar articles
Prepared Foods
January 1, 2006
Laura Gottschalk
"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
June 2005
From the Bench: Miscellaneous ingredients One-to-one replacement for vanillin... Slightly pre-gelatinized grains... New active peptide ingredient... Soluble rice protein... Nutritional supplement has "substantially higher" viscosities than other oat products.... mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Prepared Foods
September 1, 2006
Abstracts -- September 2006 Pleasing packaged foods flavors... Jonesing for Java... Clean and natural... Exciting extrusions... Certified organic color... Keep on the grass... From concept to consumer... A clean onion... Powerful seasonings... Dairy in the air... etc. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
July 2008
Mark Anthony
Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. 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
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. mark for My Articles similar articles
Food Processing
June 2007
Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie. mark for My Articles similar articles
Food Processing
September 2012
Anibal Concha-Meyer
Processors Get to the Meat of the Matter with Protein American custom still puts animal protein at the center of the dinner plate. But some processors worry how they'll keep it there in the future. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
December 2006
Ingredient Round-Up: Miscellaneous Ingredients Dairy fat replacements... Protein enhancers... Fine rice flour... Chicken broth powders... Flaxseed... Egg substitute... etc. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
August 2006
Feder & Fusaro
Special Report: `Nutrition technology' expo Health and nourishment were the key ingredients at June's IFT show. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
February 2009
New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake. mark for My Articles similar articles
Food Processing
April 2005
Kantha Shelke
How to say it organically Consumers are buying into organic foods; are food processors buying organic ingredients? mark for My Articles similar articles
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. mark for My Articles similar articles
Prepared Foods
February 5, 2006
Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages. mark for My Articles similar articles
Food Processing
June 2006
Frances Katz
A healthier foodservice menu The world's 25 largest food companies have done a poor job of providing healthy food and are doing little to follow the May 2004 recommendations of the World Health Organization, according to a recent report. mark for My Articles similar articles
Food Processing
February 2006
David Feder
Readers' Choice Awards: Win-Win Situation The third annual Readers' Choice Awards for the food processing industry's "best suppliers of nutritional ingredients." mark for My Articles similar articles
Food Processing
July 2008
Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Prepared Foods
July 11, 2007
Abstracts Luxury low-cal snack... New low-sodium sea salt available to U.S. food manufacturers... Creative tortilla prototypes... Three new enzyme products... etc. mark for My Articles similar articles
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. mark for My Articles similar articles
Prepared Foods
February 2008
Products Dehydrated garlic's equivalency; soy's beauty benefits; veggie flavors go wild; rice survey results; tea-based ingredients on the rise; and more. mark for My Articles similar articles
Food Processing
September 2005
IFT Show review: Hot and sweaty ... but healthy Healthful ingredients dominated IFT's steamy New Orleans show. Also, the winner of the 2005 World Food Prize was announced. mark for My Articles similar articles
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? mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
August 2012
Fusaro & Toops
Starbucks' Howard Schultz Describes 2012 as 'Golden Age of Nutrition' Starbucks' Schultz description aptly describes 2012 IFT Annual Meeting and Food Expo. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
March 2008
Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... etc. mark for My Articles similar articles
Food Processing
December 2009
The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods. mark for My Articles similar articles