MagPortal.com   Clustify - document clustering
 Home  |  Newsletter  |  My Articles  |  My Account  |  Help 
Similar Articles
Food Processing
May 2011
Mark Anthony
The Future of Confectionery Ingredients Ace-K, honey make inroads as sweeteners; gums and nuts play supporting roles. 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
Prepared Foods
April 9, 2007
Elizabeth Mannie
Sweetening Functional Foods - April 2007 The best type of sweetener for functional foods on labeling and nutrient requirements, product characteristics and functionality requirements. mark for My Articles similar articles
Food Processing
April 2011
Anthony & Feder
Food Processors Work on Building a Healthier Desserts You can build healthier desserts and confections with the right ingredients. mark for My Articles similar articles
Food Processing
May 2012
Mark Anthony
The Changing Face of Confections As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts. 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
Food Processing
October 2009
David Feder
How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends. mark for My Articles similar articles
Food Processing
July 2013
David Phillips
Candy Trends 2013: New Tricks for Old Favorites Confections can play off new trends or old sentiments. Either way, ingredient innovations make them better. 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
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. mark for My Articles similar articles
Food Processing
December 2009
The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods. mark for My Articles similar articles
Prepared Foods
April 1, 2005
Lauren Swann
Ingredient Challenges: Formulation Challenge: Shaping Sweet Success for Reduced-sugar Foods Sugared-down products have risen in just about every category where sugar can possibly be altered, and food formulators have many new options for "sugaring down" their products. But when using these ingredients, careful attention to nutrition labeling is critical. mark for My Articles similar articles
Food Processing
July 2009
Toops & Fusaro
Exhibitor Highlights from the IFT 2009 Show A list of exhibitors thought to have had some of the most innovative products. mark for My Articles similar articles
Food Processing
April 2006
Kantha Shelke
The New Diabetes Formulation Paradigm The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories. mark for My Articles similar articles
Food Processing
April 2012
Mark Anthony
Processors Working to Remove the Guilt From Desserts and Confections Confection manufacturers are facing a new challenge, that of avoiding chemicals and preservatives consumers have been shunning. mark for My Articles similar articles
Food Processing
July 2010
Diane Toops
Top Confectionery Trends for 2010 Our news and trends editor reports on the sweet taste of confectionery trends from this year's Candy Show. mark for My Articles similar articles
Prepared Foods
January 1, 2007
Marcia Mogelonsky
Confronting Confectionery The candy market continues to grow, capitalizing on the latest trends and benefiting from a number of ingredient innovations. 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
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
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
Food Processing
July 2008
Diane Toops
Putting the Savoy in Truffle A report on the new candy products at the 2008 All Candy Expo. Additional online-only content includes new products featured at this year's show. mark for My Articles similar articles
Prepared Foods
April 11, 2007
Abstracts - April 2007 A chocoholic's dream... It' easy to increase iron... Naturally sweet... Clean-label starches... Website seeks innovative food scientists... Widely functional fibers... Nurturing bacteria... Easy fiber... All about gelatin... etc. 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
Food Processing
February 2013
Stuart L. Cantor
Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries. 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
April 2007
Ingredient Round-Up: Sweeteners Maltitol scores 90%... Polydextrose, lactitol... Just for yogurt... Sweeten with raisins... Powdered natural sweeteners... Specialty sweetener blends... Better energy... etc. mark for My Articles similar articles
Food Processing
September 2006
Ingredient Round-Up: Fruits, Nuts & Vegetables Caramelized onion... Fruit and berry replacements... Vegetable and herb blends... Fruit acids... Real, cultivated blueberries... etc. mark for My Articles similar articles
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. mark for My Articles similar articles
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. 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
August 2011
Diane Toops
Breakfast Trends: New Ingredients Help Wake America Up Substitute new ingredients to make 'the most important meal' even healthier. 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
Food Processing
June 2012
Deborah Cassell
U.S. Consumers Need Not Go Far for Superfruit Ingredients Indigenous North American cherries and blueberries wield the same powerful antioxidants and nutritional strengths as exotic superfruits. mark for My Articles similar articles
Prepared Foods
April 1, 2006
Marcia A. Wade
Fat Magic Cutting the fat from a food formula is not necessarily a problem when fat replacers, such as gums and starches, help recoup the functionality lost in those reduced- and low-fat products. mark for My Articles similar articles
Food Processing
April 2005
From the Bench: Sweeteners A new crop of sweeteners offers a wealth of functionality and flexibility in formulation. mark for My Articles similar articles
Food Processing
August 2009
Diane Toops
Food Prototypes That Deserve Shelf Space Many samples created just for the IFT Show could be supermarket or foodservice stars. mark for My Articles similar articles
Prepared Foods
July 22, 2007
Elizabeth Mannie
Texture-enhancement Tactics Texture management helps maximize shelflife, improve quality characteristics, and more in reduced-fat and reduced-calorie foods. 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
Prepared Foods
September 1, 2005
Tharp & Young
Add-ins Add Up Technical tips provide ideas and advice when working to boost the appeal of frozen dairy desserts through inclusions. mark for My Articles similar articles
Food Processing
September 2005
From the Bench: Fruits, vegetables and nuts This round-up features several natural ingredients which, while not new in and of themselves, keep finding new applications in food processing. mark for My Articles similar articles
Prepared Foods
January 1, 2006
Tips on Color and Candy Topics Today's natural colors can be used effectively in a wide variety of applications.... Balancing sweet and sour in non-chocolate confectionery products... Alternatives to sucrose provide sweetness, functionality... etc. mark for My Articles similar articles
Food Processing
January 2012
Mark Anthony
Fruits and Nuts for the Future The combination of sweet and fat will always be a siren song to the human palate. Nuts and fruits can fulfill this while delivering the components that make them true health foods. 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
March 2012
Anthony & Fusaro
Stevia Seeps Into Beverages So do honey and monk fruit/luo han guo extracts, as drink makers try to reduce calories while also keeping labels clean and simple. mark for My Articles similar articles
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. mark for My Articles similar articles
Prepared Foods
July 1, 2005
William A. Roberts, Jr.
Confounding Confections With gum, mints, chocolate and sugar confectionery accounting for billions in yearly sales, there is no doubting the vast size of the overall confectionery category. However, Mintel predicts none will see inflation-adjusted growth over the next few years. 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
Food Processing
February 2010
David Feder
Wellness Foods: Healthy Beverages offer Health in a Can Consumers are guzzling antioxidants, fruits, vegetables and other good-for-you ingredients -- but formulation hurdles remain. mark for My Articles similar articles
Food Processing
September 2010
IFT and Process Expo: One Time, Two Shows For the first and only time, IFT Food Expo and FPSA Process Expo shared Chicago's McCormick Place. mark for My Articles similar articles
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. mark for My Articles similar articles