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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
June 2012
Mark Anthony
How Do you Create a Healthier Savory Snack? Building healthier snacks may be a way to rein in some of the extra calories we eat and provide a little more energy to move -- and that would be a good thing. 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
June 2009
David Feder
Building a Healthier Savory Snack Manufacturers and ingredient companies are working together to help build the next generation of savory snacks. mark for My Articles similar articles
Food Processing
June 2013
Rory Gillespie
Consumer Attitudes Show Positive Change About Healthy Snacking If chips can include a full serving of vegetables, snacking can be a healthy part of your diet. mark for My Articles similar articles
Food Processing
July 2008
Mark Anthony
Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status mark for My Articles similar articles
Food Processing
April 2012
Diane Toops
Snacking Could Be The Future Of Eating Facing stagnant growth in their base grocery business, packaged-food companies are increasingly turning to snacks as an avenue for growth. mark for My Articles similar articles
Prepared Foods
March 15, 2006
William A. Roberts, Jr.
The Joy of Snacks Low-sodium offerings begin to trickle onto store shelves... Companies launching smaller-sized, often reformulated versions of long-time favorites... Kraft adds more pistachios, less sodium to Planters NUT-trition Heart Healthy Nut Mix... etc. mark for My Articles similar articles
Food Processing
June 2007
Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie. 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
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
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
Food Processing
April 2011
Diane Toops
Healthier Snacks are a Chip Off the New Block U.S. manufacturers are working hard to provide better-for-you snacks with new oils, less sodium. mark for My Articles similar articles
Food Processing
March 2007
Mark Anthony
Going nuts Nuts are breaking out of there shell as a premium treat and gaining deserved recognition as a viable ingredient for many food and beverage formulations. mark for My Articles similar articles
Food Processing
October 2010
Mark Anthony
Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits. 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 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
Food Processing
July 2005
Frances Katz
You say savory, I say umami Flavor manufacturers and food processors believe that "savory" -- and its Asian synonym "umami" -- describes the fabled "fifth" flavor descriptor, along with salty, sour, sweet, and bitter. mark for My Articles similar articles
Food Processing
May 2005
Kantha Shelke
A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach. 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
October 1, 2006
Marcia A. Wade
The Snack Pack: Boomers Eating for Health Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases. mark for My Articles similar articles
Food Processing Rollout: Best New Products of March Frozen, nutritional meals with fruit... Buzz-worthy Snickers... Cholesterol-reducing potato chips... Yoplait adds fiber... etc. mark for My Articles similar articles
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. mark for My Articles similar articles
Prepared Foods
October 2007
Products Zero/low trans fat oils... Inulin and oligofructose prebiotic fiber ingredients... Alternative uses for vanilla ... Easily incorporated resistant starches.... etc. mark for My Articles similar articles
Food Processing
March 2008
Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... etc. mark for My Articles similar articles
Food Processing
October 2008
Hollis Ashman et al.
Consumer Trends: Frito-Lay's TrueNorth Merges Crisps, Crackers and Nuts Frito-Lay creates another new brand -- and another new category -- with True North Pistachio Crisps. 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
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
Food Processing
October 2006
David Feder
A Healthy Nut to Crack With the emphasis on nutraceutical value carrying more weight than simple caloric content, nuts are reclaiming their rightful place as a health food. mark for My Articles similar articles
Food Processing
June 2007
Ashman & Beckley
Product Spotlight: The `American Idol' of Potato Chips This product review is more about the product selection process and a truly unique connection being forged with consumers than about the product itself. Kettle Foods packs several powerful marketing tools into its sampler packs, and sells chips at $13 per lb. mark for My Articles similar articles
Food Processing
March 2007
Ingredient Round-Up: Savory flavors Savory flavors and ingredients, including salty, celery and custom formulations for sodium and organic products. mark for My Articles similar articles
Food Processing
November 2008
Diane Toops et al.
Favorite New Food Products of 2008 Our annual unscientific picks for the best new products of the past year. This year, we see two themes emerge. mark for My Articles similar articles
Food Processing
February 2008
Jennifer LeClaire
Women take Heart Heart disease kills several million women each year, but food processors are targeting it in a campaign to enhance women's heart health. 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
April 2005
Ashman & Beckley
Product Spotlight: The price of healthful snacking Kraft Foods may have the right message at the right time with its new Planters' Nut-rition almonds; but who's nuts enough to pay $5.99 for a 1-oz. tin? mark for My Articles similar articles
Food Processing
September 2007
Ashman & Beckley
Product Spotlight: A decadent rice cake Quaker takes the health halo of rice cakes, adds other grains, then drizzles it with chocolate to create Mini Delights. 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
February 2007
Feder & Shelke
Heart Health, Naturally Heart health isn't just about removing certain ingredients, such as trans fats and hydrogenated oils. It's also about adding ingredients, such as omega3's, fiber, antioxidants, CoQ-10 and phytosterols. mark for My Articles similar articles
Food Processing
April 2006
Kitty Broihier
Small Indulgences Manufacturers are always seeking - and finding - ways to satisfy consumer demand for indulgent snacks, while also catering to the increased interest in healthful items. mark for My Articles similar articles
Food Processing
February 2007
David Feder
Wellness Foods New Ingredient Profiles: February Aleurone... Protective antioxidant ingredients... Botanical extracts... All-natural preservatives... Water-soluble phytosterols... mark for My Articles similar articles
Food Processing
May 2007
Ingredient Round-Up: Fats & Oils May's Ingredient Round-Up features fats and oils, including trans fats and butter replacements, refined soybean oil, stable canola and tea oil. mark for My Articles similar articles
Prepared Foods
July 11, 2007
Abstracts Luxury low-cal snack... New low-sodium sea salt available to U.S. food manufacturers... Creative tortilla prototypes... Three new enzyme products... etc. mark for My Articles similar articles
Food Processing
December 2006
Kantha Shelke
Say nuts to your foodservice accounts Nuts of all types are emerging as a potent new selling point for nuts in food product development -- but they carry unique handling and formulating considerations. mark for My Articles similar articles
Food Processing
December 13, 2006
Wellness Foods Trends 2007 Top experts in consumer and producer research bring you the latest in ingredient and product trends. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
April 2005
Kantha Shelke
How to say it organically Consumers are buying into organic foods; are food processors buying organic ingredients? mark for My Articles similar articles
Food Processing
November 2005
2005 Innovation Awards: Works of art Our editors, readers and advisors pick the masterpieces of 2005 (and a couple of potboilers) with an eye toward healthier eating. 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
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. 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