Articles

on 'Ingredients & Formulation'

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  • The New Wave of Ethnic Foods

    Foods of the world aren't just sauces and condiments, nor are they just Asian, Italian and Mexican. Manufacturers are striving to satisfy demand for the new and different with more regional favorites, added variety, spice and bold flavors.

    Lauren R. Hartman, Product Development Editor
    01/29/2016
  • Energy Foods Witness a Renewal

    Whether they're a fad or a mainstay, energy foods are hot right now. Their solid nutrition will make many products perennial favorites.

    Lauren R. Hartman, Product Development Editor
    11/23/2015
  • Organic Food May be the New Look of Healthy

    Organic foods are breaking barriers, going more mainstream and leaving 'specialty' sections behind, as consumers are increasingly buying more of them. But are they really safer and more nutritious?

    Lauren R. Hartman, Product Development Editor
    10/30/2015
  • Functional Fibers of the Future

    Fiber is proving to be more than just another carbohydrate, showing promise as a medicinally functional nutraceutical.

    Mark Anthony, Ph.D., Technical Editor
    10/09/2015
  • Food Formulations Get Spirited Flavor Boost

    Everything from craft beers to ruby ports and smoky whiskeys are pouring it on to enhance existing flavors or add greater interest to the ordinary.

    Lauren R. Hartman, Product Development Editor
    09/24/2015
  • Clean Slate on Clean Labels

    Purer food formulation is becoming a standard, and therefore, extends to clean labels. But developing clean label products isn't as easy as it sounds.

    Lauren R. Hartman, Product Development Editor
    09/15/2015
  • Ingredient Manufacturers Do Flavors a Favor

    Safe, clean flavor enhancement is the name of the game, so processors need to take extra care when modulating taste.

    Lauren R. Hartman, Product Development Editor
    08/25/2015
  • Food Color Evolves As Consumers Push for Cleaner Labels

    Colors no doubt enhance the look and quality perception of food, but the health conscious movement is prompting more demand for natural colorants. So far, going natural isn't as easy as it sounds.

    Lauren R. Hartman, Product Development Editor
    08/25/2015
  • Breakfast Food Trends: Easy-to-Eat in the Morning

    Trends in breakfast foods are more of the same: hand-held, portable, healthful choices. Yet in the rush of in a morning routine, nutrition is as important as convenience.

    Lauren R. Hartman, Product Development Editor
    07/29/2015
  • Formulation Trends in 2015: Sweets in Moderation

    Portion control, a fusion of flavors, healthier profiles and millennial favorites dominate the candy and confection scene as the market catches onto 'watching its sweets.'

    Lauren R. Hartman, Product Development Editor
    06/29/2015
  • Avian Influenza: What Food Processors Need To Know

    John Howeth, senior VP, American Egg Board, addresses questions concerning the outbreak and its effect on the egg products supply for food manufacturers.

    John Howeth, senior VP, American Egg Board
    06/29/2015
  • Reader Poll: Replacing Artificial Ingredients

    Is your company adding or removing certain questionable ingredients in food formulations, and if you think it's wise to replace artificial ingredients?

    Lauren R. Hartman
    06/08/2015
  • Yes, We Have No GMOs

    The battle to label foods containing genetically modified organisms rages on, pitting proponents against those who anticipate an expansion of GMO crops and strategies.

    Mark Anthony, Ph.D., Technical Editor
    05/04/2015
  • What is 'Natural' Food?

    Choosing ingredients carefully and working with supplies can make natural food formulation a cleaner proposition.

    David Phillips, Technical Editor
    03/26/2015
  • Sauces and Dressings Retooled for Cleaner Labels

    Innovative flavors drive category growth for condiments, pasta sauce and cooking sauces, but reformulating for a cleaner ingredient deck is also the order of the day.

    David Phillips, Technical Editor
    03/24/2015
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