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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.  |
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.  |
Prepared Foods December 12, 2006 Mannie & Stier |
Building Baked Goods and Snacks Sodium Down, Calcium Up... Calcium Phosphate Builds Healthier Bones...  |
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.  |
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.  |
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.  |
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.  |
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 July 2012 Diane Toops |
Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.  |
Prepared Foods December 1, 2005 |
Rising to the Top Enzymes and dough conditioner systems for baked goods and snacks.  |
Food Processing July 2008 |
Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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...  |
Food Processing February 2009 |
Ingredient Round Up: Enzymes February's ingredient round-up focuses on enzymes  |
Food Processing March 2010 Diane Toops |
Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.  |
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."  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
| National Gardening |
Tomato Bread A recipe for making two loaves of tomato bread.  |
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.  |
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!  |
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.  |