MagPortal.com   Clustify - document clustering
 Home  |  Newsletter  |  My Articles  |  My Account  |  Help 
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
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
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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... 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
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
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. mark for My Articles similar articles
Prepared Foods
June 2, 2006
Nutty Proposition Myths about nuts as being unhealthy are being debunked, and nuts like almonds and walnuts are ideally positioned in today's food formulation climate that prizes the ability to differentiate products using subtle enhancements that convey value and cache. 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
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
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
Prepared Foods
May 2009
R&D: Ingredient Technologies to Tackle Textures When properly used, proteins, starches to hydrocolloid gums solve a myriad of texture challenges, when formulating foods and beverages. mark for My Articles similar articles
Prepared Foods
May 1, 2006
Lauren Swann
Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content. mark for My Articles similar articles
Food Processing
March 2013
Stuart Cantor
Snack Trends 2013: Health and Indulgence Square Off The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate. mark for My Articles similar articles
Food Processing
November 2011
Diane Toops
Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet. mark for My Articles similar articles
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. 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
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. mark for My Articles similar articles
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. 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
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
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
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
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
April 2013
David Phillips
Consumers Going Nuts for Almonds and Pistachios The healthy ingredients offer flavor, texture, and solutions to some dietary restriction issues. 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 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. 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
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
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. mark for My Articles similar articles
Food Processing
May 2010
Diane Toops
Confectionery Makers Sweet Talking with Candy Innovation A little less sugar, a few more healthy ingredients can make confections respectable snacks. 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
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
Prepared Foods
November 1, 2006
Showcase: Foodservice Ingredients Ingredients to assist food manufacturers' R&D personnel develop restaurant-quality foods. mark for My Articles similar articles
Prepared Foods
February 3, 2006
Marcia A. Wade
Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products. mark for My Articles similar articles
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. 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 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
Food Processing
August 2011
Diane Toops
Toops' Scoops: Cool Delights at a Hot 2011 IFT New food and beverage product prototypes at IFT 2011: Almond Cereal Stix... Orange Mango Protein Cooler... Cargill's Sausage Pizza... 2Bite-Bar with blueberries... more... mark for My Articles similar articles
Food Processing
November 2008
Mark Anthony
The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products. mark for My Articles similar articles
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. mark for My Articles similar articles
Prepared Foods
June 2, 2006
Marcia A. Wade
Fiber du Jour Fiber, in its many forms, is influential at abating and controlling a number of chronic diseases. Dietary guidelines do not differentiate between soluble fiber and insoluble fiber, but manufacturers will need to understand their benefits and disadvantages. mark for My Articles similar articles
Food Processing
June 2011
Mark Anthony
Food Processors Trying to Formulating Healthier Savory Snacks for Consumers There's no oxymoron there. For many consumers, snacks have become the meal; for others, their diet plan promotes snacking as a means of weight control. mark for My Articles similar articles
Food Processing
March 2005
Diane Toops
Category Report: Hitting all the bars Breakfast/cereal/snack bars are ideal for on-the-go consumers; they provide variety and mesh well with the new Dietary Guidelines. 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
Prepared Foods
December 1, 2005
G.I. on the Go Interest in low-carbohydrate/high-protein diets will drive the creation of low-carb foods. mark for My Articles similar articles
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. mark for My Articles similar articles
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. 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