on 'Ingredients & Formulation'

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  • McDonalds Asks Consumers to Make Wise Choices

    McDonald’s is fighting a battle for the entire food industry, putting nutrition facts on wrappers and asking consumers to make wise choices.

    Diane Toops, News and Trends Editor
  • 2006 Flavor Trends Forecast

    Here, too, health exerts its influence: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety?

    Frances Katz, Senior Technical Editor
  • Expanding Americans' Love for Seafood

    Americans’ love for seafood can be stretched to new varieties with a little education and some care in processing.

    Marc Halperin, Contributing Editor
  • Tyson Discovery Center Cooks Up the Future

    Tyson's soon-to-be-completed research, development and training facility is a $52 million commitment to continuing product excellence.

    David Feder, R.D., Managing Editor
  • Alternatives for MSG

    Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives.

    David Feder, R.D., Managing Editor
  • Better Living Through Food Chemistry

    Are you familiar with guarana, yerba maté and choline? They and other performance-enhancing ingredients are providing quite a boost - for consumers and for sales of certain foods and beverages.

    Kantha Shelke, Ingredients Editor
  • 2005 Annual R&D Survey

    Our R&D readers see themselves making small product improvements in 2006 with an emphasis on health and nutrition.

    Frances Katz, Senior Technical Editor
  • Why Do We Eat Oreos the Way We Do?

    It is something cosmic or Uncle Tony that determines why you eat your Oreo the way you do?

    Diane Toops, News and Trends Editor
  • Creating the Perfect Cookie

    What happens when you challenge three radically different product development teams and methodologies - including a food industry "dream team" - to design a cookie?

    Mike Pehanich, Plant Operations Editor
  • The Promise of Conjugated Linoleic Acid

    The fats we find on the dinner table today aren’t quite the same as the ones our great-grandparents ate. Conjugated linoleic acid is one fatty acid we would do well to become reacquainted with.

    Mark Anthony, Ph.D., Contributing Editor
  • Are You Doing Enough for Health?

    As the recent IFT Show proved, there are plenty of healthful ingredient solutions out there.

    Dave Fusaro, Editor in Chief
  • Mainstream Consumers Seek Healthful Ingredients

    Consumers experiencing those aches and pains of natural aging understand the food-health connection while media and government initiatives increase focus on the food-health relationship.

    Kantha Shelke, Ph.D., Ingredients Editor
  • Establishing the Allergen Threshold

    Unfortunately, science does not allow us to know with certainty that a particular allergenic protein will not cause a single reaction in the entire population of sensitive individuals at a given level of exposure.

    David Joy, Contributing Editor
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