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Food Processing October 2012 Mark Anthony |
How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains.  |
Food Processing January 2005 Kantha Shelke |
Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise.  |
Prepared Foods June 1, 2005 Gallagher et al. |
Advances in Formulating Gluten-free Products As awareness of gluten intolerance and Celiac Disease grows, companies are using novel ingredients and processes as tools to replace gluten, a structure-building protein in products.  |
Food Processing August 2006 Frances Katz |
New Sources of Resistant Starch Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics - and often more fiber - than the original corn source.  |
Prepared Foods May 1, 2006 Claudia O'Donnell |
More-fiber Corn Meals These new flours and meals are said to provide superior batter or breading surface adhesion when compared to those with higher amylose content.  |
Food Processing May 2007 Frances Katz |
Starches from different sources While the U.S. relies on corn for most of its starch, much of the world relies on wheat, potato or tapioca starches, each having unique characteristics.  |
Food Processing June 2012 Mark Anthony |
Formulating Gluten-Free Products How did a grain protein that a statistical handful of people are allergic to end up the ingredient non grata of the 21st Century?  |
Food Processing February 2008 |
Visualize Whirled Peas or the Pulse of the Green Movement Pulses -- peas, beans, chick peas and lentils -- are healthy, versatile, gluten-free and environmentally friendly, proof that great things come in small packages.  |
Food Processing June 2005 Frances Katz |
You don't know beans about legume flours A decade ago, beans as an ingredient meant soybeans. But given the boost given legumes by the new Dietary Guidelines for Americans and consumers' growing appetite to try new things, beans of all varieties may be poised for a renaissance.  |
Food Processing April 2010 Mark Anthony |
Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.  |
Food Processing September 2012 Ann Juttelstad |
Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption.  |
Food Processing November 2007 |
Ingredient Round-Up: Starches The latest formulations from National Starch Food Innovation, A&B Ingredients and many more.  |
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.  |
Food Processing February 2008 Mark Anthony |
Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.  |
Food Processing November 2005 |
From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges.  |
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 March 2013 Mark Anthony |
Study Suggests High Dietary Fiber Related to Low Levels of Insulin Resistance in Women Consumers can add insulin resistance as an increasingly important concern along with obesity and type 2 diabetes; however, food processors can add fiber and resistant starch to help counter that concern.  |
Prepared Foods August 2007 J. Hugh McEvoy (Chef J) |
Gluten-free: Opportunities and Challenges The greatest challenge in creating successful new gluten-free products may be in understanding them.  |
Food Processing February 2011 Mark Anthony |
Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.  |
Food Processing August 2009 David Feder |
How to Build a Healthy Breakfast Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.  |
Prepared Foods June 2, 2006 |
Organic Okara and Oat Fiber Organic okara, a novel high-fiber and protein ingredient derived from soymilk, can be used in a wide variety of product categories as a source of dietary fiber or as a binder.  |
Nutra Solutions March 5, 2005 Archibald & Wade |
The Definitive Dietary Fiber Dietary fiber interest increases across the board... Whole grains struggle for popularity... Low-glycemic claims assisted by fiber use... etc.  |
Food Processing August 2013 Rory Gillespie |
Food Manufacturers Reformulating Childrens' Foods For More Gluten-Free Options Chuck E. Cheese experiences the challenges and rewards of reformulating without gluten.  |
Food Processing March 2013 Frances Katz |
Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.  |
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.  |
Food Processing October 2011 |
Resistant Starch 101: A Guide to Understanding This Fiber-Like Starch Resistant starches from several vegetable sources are available to up the fiber and lower your body weight.  |
Prepared Foods June 5, 2007 Barbara T. Nessinger |
Amazing Maize A new natural, functional whole-grain flour that delivers the highest dietary fiber content of any whole grain on the market provides high antioxidant, vitamin A and folic acid levels.  |
Prepared Foods June 1, 2005 Leslie Skarra |
Fixing Formulas with Fiber There are two main reasons why fiber is included in food formulations today: for a functional effect in a food system or for a human physiological effect. Product development approaches for these two goals are very different.  |
Nutra Solutions March 15, 2006 Marcia A. Wade |
Moving Fiber off the Shelves Numerous studies have provided indisputable evidence that additional fiber in the diet helps to reduce coronary heart disease. Since fruits and vegetables are mostly water, eating those types of foods is only one method by which to increase fiber.  |
Prepared Foods September 1, 2005 Paula Frank |
Starch to the Rescue This multifunctional ingredient helps fulfill a variety of needs in everything from soup to nuts.  |
Food Processing September 2011 Mark Anthony |
The New Look of Fiber Fiber, as a natural dietary component, continues to garner attention, and as a versatile food additive it can enhance the attraction of almost any product.  |
Food Processing March 2011 Mark Anthony |
Fiber: Out of the Rough Most Americans were not about to embrace foods from whole grains. This image is changing.  |
Prepared Foods April 1, 2006 Marcia A. Wade |
Fixing the Fiber Gap As the country becomes more aware of its fiber deficiency, manufacturers are looking at ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins to efficiently fill the fiber gap.  |
Prepared Foods February 1, 2005 Marcia A. Wade |
Whole Grains Go Unnoticed Products formulated with whole grains often have strong flavor connotations and appear darker than their more refined counterparts. However, including resistant starches and wheat proteins in these food formulas can increase the consumer appeal of these foods.  |
Prepared Foods February 1, 2005 Marcia A. Wade |
Ingredient Challenges: Ingredients In Global Use Starch Search It is not just the starch source, but the source plus the various modifications and physical processes used on the raw material that determine which starches will be appropriate to the application.  |
Nutra Solutions March 11, 2007 Amanda Archibald |
NutraSolutions' New Products Annual -- Dietary Fiber/Prebiotics Fiber may have been upstaged or overshadowed by its carbohydrate cousin, whole grains.  |
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 January 2008 Miyazaki et al. |
Technological Advances and Benefits of Modified Starches The physical properties and benefits of modified starches are reviewed in this look at research in starch technology and modifications such as cross-linking, hydroxypropylation and acetylation.  |
Food Processing April 2006 Kantha Shelke |
Working Whole Grains Into Foodservice Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.  |
Food Processing December 2006 |
Ingredient Round-Up: Miscellaneous Ingredients Dairy fat replacements... Protein enhancers... Fine rice flour... Chicken broth powders... Flaxseed... Egg substitute... etc.  |
Seasoned Cooking January 2009 Rossana S. Tarantini |
Through the Kitchen Window Learning to accommodate a wheat allergy can be a trying experience, but it can be done.  |
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.  |
Food Processing November 2010 |
Oils, Gluten-Free in Baking Spotlight Healthier oils and shortenings and gluten-free products seemed to be the focus of the ingredient side of the International Baking Industry Exposition.  |
Food Processing June 2007 |
Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.  |
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.  |
Food Processing June 2012 Dave Fusaro |
Can Frozen Foods and 'Natural' Coexist? Food processors' ability to keep foods natural while improving their taste has risen in tandem with consumers' expectations thanks to the right stabilizers.  |
Food Processing April 2012 Dave Fusaro |
Focus on Health: Ingredient Aids for Satiety There are ingredients finding their way into more and more product development toolboxes that allow food-makers to join the battle against the bulge and still sell processed food products.  |
Food Processing October 2012 Jeanne Turner |
Food Manufacturers Slipping Health into Children's Foods Food formulators use stealth options for hiding nutrients and healthy ingredients in children's snacks, meals and beverages. New ingredients, methods and technologies are making this task even easier.  |
Prepared Foods September 2007 Tom Zind |
A New Generation of Batters and Breadings Food companies and coatings suppliers are revisiting this once-sleepy ingredients category and concocting new and different formulations to be more in step with the times.  |
Food Processing June 2010 |
Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.  |