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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.  |
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.  |
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.  |
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.  |
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 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.  |
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.  |
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.  |
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....  |
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 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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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  |
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 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 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.  |
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 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 June 2007 |
Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.  |
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.  |
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 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 December 2006 |
Ingredient Round-Up: Miscellaneous Ingredients Dairy fat replacements... Protein enhancers... Fine rice flour... Chicken broth powders... Flaxseed... Egg substitute... etc.  |
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.  |
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 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 February 2009 |
New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.  |
Food Processing April 2005 Kantha Shelke |
How to say it organically Consumers are buying into organic foods; are food processors buying organic ingredients?  |
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.  |
Prepared Foods February 5, 2006 |
Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages.  |
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.  |
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."  |
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 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.  |
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 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.  |
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 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.  |
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.  |
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 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.  |
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.  |
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 March 2008 |
Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... etc.  |
Food Processing December 2009 |
The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.  |