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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 September 1, 2006 Leslie Skarra |
Retro Starches...Back to the Future? The food industry long has considered starches crucial product formulation tools. Changing manufacturing techniques and consumer demands have prompted innovation in these functional ingredients.  |
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 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.  |
Food Processing November 2005 |
From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges.  |
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.  |
Food Processing November 2007 |
Ingredient Round-Up: Starches The latest formulations from National Starch Food Innovation, A&B Ingredients and many more.  |
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 2007 |
Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.  |
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 August 2008 |
Replace flour with a high-fiber alternative Add dietary fiber to your baked goods without sacrificing taste, texture or appearance  |
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 5, 2007 |
Winning with Wheat Starches Advice on starch choice, how to avoid formulation issues and how to obtain optimal results.  |
Food Processing November 2009 |
Ingredients Round Up: Starch Cold water swelling starches... Natural rice alternative... etc.  |
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 November 2006 |
Ingredient Round-Up: Starches The latest in starch products, including resistant wheat starch, resistant starch resources and rice starches.  |
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.  |
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.  |
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.  |
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.  |
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 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.  |
Prepared Foods October 1, 2006 |
Using Gums in "Clean Label" Formulations Gums can contribute multiple functional properties while helping to maintain a clean label. This is especially important as consumers are beginning to understand food ingredient labels.  |
Food Processing November 2008 |
Ingredient Round Up: Starches November's ingredient round-up focuses on healthy and cold-water swelling starches.  |
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.  |
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.  |
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.  |
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 October 2007 Elizabeth Mannie |
Article: Smoother Smoothies and Frozen Desserts Available in many types and form, texture-saving ingredients are available to address even the most complex food system, processing, shelflife or storage conditions.  |
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 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.  |
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 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 October 2007 Daniel Best |
Article: Glossary: Dietary Fiber's State of Confusion A focus on the meaning of prebiotics, digestible and indigestible carbohydrates and crude, total, insoluble and soluble dietary fiber.  |
Prepared Foods January 1, 2006 |
Dressings & Sauces: Formulation Tips Manufacturers must not only understand consumer preferences and demands for salad dressings, but also how to manufacture emulsified dressings and sauces that retain a fresh homemade character through the products' shelflife.  |
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 June 2011 Dave Fusaro |
Are Frozen Meals Starting to Thaw? Sales have not matched innovation in the frozen foods category.  |
Prepared Foods April 1, 2005 Marcia A. Wade |
Double-duty Dietary Fibers A new manufacturing process creates a wide range of food-grade fibers -- from low-absorbing to high water-binding types of fiber particles. The structure of the oat fiber is altered during the extraction process, allowing for better functionality.  |
Prepared Foods April 8, 2007 Paula Frank |
Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.  |
Chemistry World March 23, 2015 Emma Stoye |
Simple cooking changes make healthier rice Researchers in Sri Lanka have found that making simple changes to the way rice is cooked can lower its calorie content, by converting some of the starch to a non-digestible form.  |
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.  |
Food Processing February 2007 Mike Pehanich |
Adding fiber and whole grains to the plant Lots of formulations are adding fiber and whole grains to recipes. But don't let the R&D department damage your machinery!  |
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 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 February 2009 |
New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.  |
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.  |
Prepared Foods February 5, 2006 |
Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.  |
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.  |
Food Processing June 2009 |
Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc.  |
Food Processing December 2008 |
Ingredient Trends to Watch in 2009 Functional ingredients for health are moving in two directions: a widening application of individual nutraceuticals and an increase in "condition marketing."  |