Articles

on 'Ingredients & Formulation'

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  • 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
  • What's Next in Ingredients?

    From chia and coconut, new sweeteners, protein sources and probiotics, the contents of our foods are changing. Emerging ingredients are moving into more applications, with cleaner labels, giving formulators more choices.

    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
  • New Strategies for Sodium

    Sodium presents a conflict for processors from several sides.

    Mark Anthony, Ph.D., Technical Editor
    09/22/2015
  • 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
  • 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
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