2006

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  • Training and Sustaining Your Workforce

    Automation, software and PLCs dictate the workforce requirements in the contemporary food plant, and processors everywhere are struggling to find workers with the skills to keep plants running smoothly.

    Mike Pehanich, Plant Operations Editor
    05/05/2006
  • Tracking Consumer Purchase Behavior on Health and Wellness Products

    ACNielsen US, Schaumburg, Ill., for the first time has tracked consumer purchase behavior on health and wellness products (as identified by label claims) across all categories. The results are an important tool for trend watchers, marketers and product developers.

    10/01/2006
  • Trace Minerals

    Minerals are categorized by how much the human body requires – 100 mg per day or more of an element and it’s considered a major mineral. Less than that, the element is referred to as a trace mineral.

    Mark Anthony, Ph.D.
    10/03/2006
  • Top 6 Food Processing Trends

    Anticipating and acting on trends can make or break a company. It pays to know which ones are still in the game and which are emerging.

    07/10/2006
  • Time to Publicly Research Nanotechnology

    The food industry needs to publicly research the technology, assess benefits and risks and take a unified stand, according to Food Processing's Editor Dave Fusaro, in his monthly column.

    Dave Fusaro, Editor in Chief
    11/01/2006
  • 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.

    Kantha Shelke, Ph.D.
    04/04/2006
  • The Future Impact of Nanoingredients

    Nanoingredients will have a profound impact on raw material sourcing for food processing and will radically change how foods affect our physiology.

    Kantha Shelke, Ingredients Editor
    10/30/2006
  • The Four Bs of Nutraceuticals

    Those of us seeking to add wellness ingredients to our diets have a wealth of choices. Until we get to the actual products, where it seems, with few exceptions, we're restricted to beverages, bars, baked goods and breakfast foods. We need to look at other opportunities processors have to incorporate functional ingredients into the food chain.

    David Feder, R.D., Editor
    12/01/2006
  • The Basics of Phytochemicals

    Imagine thousands of compounds in foods and every one of them good for you. Of course, instead of imagining you could also read this brief overview on these helpful chemical compounds from plants.

    Kathryn Trim
    08/01/2006
  • The 400-pound Guarana in the Room

    Natural caffeine is abundant in our modern, high-energy society. The sun never sets on the Starbuck’s empire. And talk about teas, once we discovered antioxidants and EGCG, variety in the tea market went through the roof.

    Mark Anthony, Ph.D.
    09/06/2006
  • Tart Cherries Contain Potent Antioxidants

    Tart cherries as the latest in health foods may sound like little more than sour grapes. But there's nothing sour about their positive effect on health. Centuries of folklore about the health powers in these little jewels are finding support in research. Tart cherries, those we use in cherry pie, may be among the most potent of nature’s anti-inflammatory foods.

    Mark Anthony, Ph.D., Contributing Editor
    05/01/2006
  • Survey Says Nearly Half of Consumers Don't Count Calories

    If a calorie is consumed in the forest and no one is there to count it, will it still show up on your waistline? We analyze the IFIC Food and Health Survey’s disturbing finding that 43 percent of consumers refuse to even think about keeping track of their caloric intake.

    David Feder, R.D., Editor
    07/01/2006
  • Starbucks Rwanda Blue Bourbon

    Starbucks' Rwanda Blue Bourbon provides lessons to all food processors on fair trade and a social mission … and the marketing opportunities inherent in those causes.

    Hollis Ashman and Jacqueline Beckley, Consumer Understanding Editors
    08/23/2006
  • September 2006 New Food Rollout

    Three Special K protein-fortified waters from Kellogg; Godiva Belgian Blends from Coca-Cola and Godiva Chocolatier; four varieties of Fresh Makes Veggie Pasta Salad Kits from Dole Fresh; General Mills’ Dora the Explorer Cereal; and Red Baron The Big Baron Pizza from Schwan’s Consumer Brands.

    08/29/2006
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