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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 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
June 2010
Mark Anthony
How to Build A Healthier Savory Snack When an irresistible force like the craving for a snack meets an immovable object -- say, the need to eat more healthfully -- something's got to give. That something could be the look and feel of traditional savory snacks. 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
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
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
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
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
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. 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
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 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
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
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 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 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. mark for My Articles similar articles
Food Processing
November 2011
Diane Toops
Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet. 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
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
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
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
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
Prepared Foods
January 1, 2006
Laura Gottschalk
"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness. 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
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. mark for My Articles similar articles
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. 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
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
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
September 2010
Bob Sperber
Note to Snack Foods: Get Well Soon Twin-screw extruders are key as processors crank out better-for-you 'salty' snacks. 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
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
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
October 2008
New Food Bars Designed To Put Health In The Palm Of Your Hand No longer styled just for candy, food bars are making it easier to have a healthy snack on the go. mark for My Articles similar articles
Food Processing
February 2013
Rory Gillespie
Eating Habits Should Change as We Age The food industry needs to develop products for more, smaller meals and add longevity-promoting ingredients. mark for My Articles similar articles
Food Processing
August 2008
Dave Fusaro & Diane Toops
IFT's tasty return to New Orleans The heat and humidity of the Big Easy could not wilt the innovation of the annual food technology show. 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
January 2010
Diane Toops
Look Into the Future: The State of Food & Beverage Industry The state of the nine categories of the food & beverage industry and what 2010 holds for them. 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
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 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
February 2012
Diane Toops
Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry. 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
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
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
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. 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
October 2008
Mark Anthony
Consumers Choosing Fit Over Fat Processors are providing -- and wise consumers are choosing -- foods that just may turn around the obesity epidemic. mark for My Articles similar articles
Food Processing
August 2008
Mark Anthony
Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal. mark for My Articles similar articles