Articles

on 'Ingredients & Formulation'

521-540 of 620 < first | | | last >
  • 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
    10/25/2005
  • 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
    10/25/2005
  • 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
    10/24/2005
  • 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
    10/01/2005
  • 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
    09/23/2005
  • 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
    09/06/2005
  • 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
    09/01/2005
  • 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
    08/30/2005
  • 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
    08/29/2005
  • The Basics of Convenience Food

    Time-pressed meal preparers are reaching for meal kits, pre-cooked and pre-cut items and other shortcuts to make a ‘home-cooked meal’ in less time.

    Kantha Shelke, Ingredients Editor
    07/26/2005
  • Salt an Age-Old Food Additive

    Salt has been used for many thousands of years, in virtually every culture and every country, not only as a condiment, but as a preservative for foods.

    Fritz Sonnenschmidt, CMC
    07/15/2005
  • Organic Food Movement Reaches Critical Mass

    Like some counter-culture version of the Manhattan Project, the organic movement progressed for decades pretty much unnoticed.

    John K. Ashby, Contributing Editor
    07/01/2005
521-540 of 620 < first | | | last >