Articles

on 'Ingredients & Formulation'

21-40 of 177 < first | | | last >
  • 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
  • Manufacturers Rev Up With Energy and Sports Products

    While Gatorade has its ups and downs, the rest of the sports/energy category continues to innovate with protein, hydration, electrolytes and whole food ingredients.

    Lauren R. Hartman, Product Development Editor
    07/30/2015
  • 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
  • Artisanal Foods Increase in Popularity

    As consumer concern for healthy eating escalates, so does the interest in natural and artisanal foods. Artisans can keep traditions alive by going beyond the mass-produced norm with the best ingredients and old-world methods to create foods with flair.

    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
  • Riding the Free-From Movement

    Allergen-friendly and free-from foods are in such high demand, the new food category is beginning to revolutionize the way people eat.

    Lauren R. Hartman, Product Development Editor
    06/03/2015
  • Superfruits Are Still Super

    The term 'superfruits' might not be used as much as it used to, but the power-packed produce remains popular.

    Mark Anthony, Ph.D., Technical Editor
    05/28/2015
  • 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
  • Understanding Your Omega Fatty Acids

    New studies call for re-examining older research on the role dietary saturated fats play in heart disease.

    Mark Anthony, Ph.D., Technical Editor
    04/06/2015
  • Research Finds Nuts Can Help Prevent Diseases

    New nutrition research is building on the supporting role of nuts in helping to prevent diseases, especially cardiovascular disease.

    Mark Anthony, Ph.D., Technical Editor
    03/31/2015
  • 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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