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Prepared Foods
February 2009
Sharon Book
R&D: Allowing Health Claims with Leavening Innophos Inc. has developed a leavening acid that has no sodium and contains calcium (18%), a desirable mineral. mark for My Articles similar articles
Prepared Foods
July 1, 2005
Paula Frank
Rising to the Occasion More nutritional emphasis on dietary sodium levels translates into opportunities for highly functional, non-sodium based ingredients, which is why Innophos Inc. stepped up to the plate with its patented, slow-acting leavening agent CAL-RISE. mark for My Articles similar articles
Prepared Foods
December 12, 2006
Mannie & Stier
Building Baked Goods and Snacks Sodium Down, Calcium Up... Calcium Phosphate Builds Healthier Bones... mark for My Articles similar articles
Prepared Foods
January 1, 2007
Reducing Sodium, a Matter of Taste Sodium reduction is not simple, but there are a number of ingredient options and tactics available to formulators. mark for My Articles similar articles
Prepared Foods
April 2009
Article: Phosphates Aid Sodium Reduction Sodium-free phosphates can be used to replace sodium-based phosphate ingredients, which help formulators develop the better-for-you products consumers demand. mark for My Articles similar articles
Prepared Foods
July 1, 2005
Marcia A. Wade
Why the Cookie Crumbles A cookie without inclusions -- nuts, candies, syrupy swirls, or even dietary fiber -- is no cookie at all. Formulation considerations that keep the matrix intact are key to keeping the cookie crunchy and the angel food cake airy. mark for My Articles similar articles
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. 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
July 2012
Diane Toops
Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction. mark for My Articles similar articles
Prepared Foods
December 1, 2005
Rising to the Top Enzymes and dough conditioner systems for baked goods and snacks. 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
Prepared Foods
October 1, 2005
Marcia A. Wade
"Meating" Flavor and Succulence Because it improves the eating quality of meat products at the consumer level, phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used to retain moisture. mark for My Articles similar articles
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. mark for My Articles similar articles
Chemistry World
October 2009
Reuben & Coultate
On the rise The ancient tradition of bread baking depends on a cascade of chemical reactions. Scientists have found myriad ways to modify the process. mark for My Articles similar articles
Food Processing
January 2008
From the Bench: Enzymes This group of enzymes enables longer shelf life for bread, more flavorful cheese and carcinogen-reducing yeasts. mark for My Articles similar articles
Food Processing
February 2010
Dave Fusaro
Trans Fats, Glutens Still Vex Bakers Second-generation trans fats replacements have improved functionality, and second-generation food products have improved taste. mark for My Articles similar articles
Prepared Foods
October 1, 2006
Expanding Opportunities Product developers have created formulations containing gluten-free modified tapioca starch for bread, pizza crust and cookies, and continue their work on other applications as each one reacts differently under various conditions. mark for My Articles similar articles
Prepared Foods
February 1, 2005
Andrew G. Ebert
Ingredient Challenges Phosphorus: The Forgotten, Essential Ingredient When using phosphates as functional food ingredients, food manufacturers also have the opportunity to enhance the nutritional value of their products through the addition of phosphorus. But the importance of appropriate usage levels should not be overlooked. mark for My Articles similar articles
Food Processing
September 2009
Diane Toops
Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors. mark for My Articles similar articles
Food Processing
August 2012
Anibal Concha-Meyer
Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt. mark for My Articles similar articles
Prepared Foods
December 12, 2006
Elizabeth Mannie
Formulations Assists for Sauces and Dressings Adding gums to a liquid... Savory sauces and marinades... Trend tracking tools... mark for My Articles similar articles
Food Processing
February 2009
Ingredient Round Up: Enzymes February's ingredient round-up focuses on enzymes mark for My Articles similar articles
Food Processing
March 2010
Diane Toops
Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste. mark for My Articles similar articles
Prepared Foods
January 1, 2006
Marcia A. Wade
A Pinch of Salt Reducing the sodium content in processed foods is a challenging, but no longer impossible task -- thanks to natural ingredients, salt substitutes, yeast extracts and salt's "taste siblings." mark for My Articles similar articles
Food Processing
August 2011
Anthony & Feder
Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter. mark for My Articles similar articles
AskMen.com
Dustin Driver
Healthy Man-Made Foods Check out these healthy man-made foods, including snacks, post- and pre-workout fuel bars, meals, and treats. They'll surprise you with their healthiness, despite their industrial origins. mark for My Articles similar articles
Seasoned Cooking
May 2009
Dennis R. Weaver
How to Bake We share the following recipe, which is our easiest, most foolproof recipe for sourdough bread. mark for My Articles similar articles
Prepared Foods
February 4, 2006
Marcia A. Wade
Nature of the Yeast Lactic yeast extracts can create a heightened flavor experience, especially in creamy applications. mark for My Articles similar articles
Seasoned Cooking
September 2009
Philip R. Gantt
Margherita Pizza The Margherita pizza is about the simplest of all pies. It consists of a wonderful thin artisan bread type crust, sliced fresh roma tomatoes (no sauce), fresh mozzarella cheese and some chopped fresh basil. mark for My Articles similar articles
Chemistry World
June 22, 2015
Debbie Houghton
Bread leavening proves useful for energy storage Just like bread, hierarchically porous carbons, are judged on their texture; so researchers in China have called on their baking know-how to cook up a sustainable method for producing these supercapacitor components. mark for My Articles similar articles
Food Processing
September 2006
Mike Pehanich
The future is (almost) here Processing innovation is alive and well, as these five "technologies of tomorrow" that are available today demonstrate. mark for My Articles similar articles
Prepared Foods
December 2008
Kerry Hughes
R&D: The Yeast of Our Concerns Biorigin has developed its Bionis(R) and Biotaste lines in response to the demand for enhancing the flavor of food formulations, especially those with reduced-salt content. mark for My Articles similar articles
National Gardening Tomato Bread A recipe for making two loaves of tomato bread. mark for My Articles similar articles
Chemistry World
March 13, 2015
Emma Stoye
Shipwrecked beer from 1840s lives again Researchers in Finland and Germany have analyzed samples of 170-year-old beer recovered from a shipwreck in a bid to discover more about how the beverage, and the process of making it, has changed through the ages. mark for My Articles similar articles
Seasoned Cooking
June 2007
Ronda L. Carnicelli
Homemade Pizza While this recipe is time consuming, it is very worth it. When you consider that the toppings you choose are under your own control, suddenly planning a bit ahead and being patient for that slice of homemade bliss seems so worth it! mark for My Articles similar articles
Chemistry World
May 12, 2008
Simon Hadlington
'Super-yeast' tackles unnatural proteins Researchers in the US have engineered yeast cells to produce large amounts of proteins containing unnatural amino acids (UAAs) - a feat that has previously only been possible with bacteria. mark for My Articles similar articles