Articles

on 'Ingredients & Formulation'

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  • 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
  • Information On Legume Flour

    Between the interest in fiber and allergies such as celiac disease, it’s time to spill the beans about these specialty flours.

    Frances Katz, Senior Technical Editor
    05/31/2005
  • How Big a Category is Wellness?

    Low-carb is slowing but not gone; organic and low-sugar are soaring in sales.

    Diane Toops, News and Trends Editor
    05/31/2005
  • The Disappearing Middle Class

    Contributing Editor John Stanton suggests that processors may need to learn how to market food to the "have-nots."

    John L. Stanton, Contributing Editor
    05/31/2005
  • Bad Science Slams Salt

    Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest in reports that had all of the trappings of legitimate science, but little - if any - substance.

    David Feder, R.D., Managing Editor
    05/31/2005
  • Trans Fats Inspire Fear and Loathing

    With the labeling deadline approaching and consumers becoming wary, processors search for substitutes for the functionality of trans fatty acids.

    Kantha Shelke, Ingredients Editor
    05/26/2005
  • New Health Benefits of Lycopene Discovered

    Lycopene, the disease-protective antioxidant from tomatoes, is showing a wealth of new health benefits. But the best news is, formulators are making it possible to include it in non-tomato-based and even non-savory foods.

    Mark Anthony, Ph.D.
    05/02/2005
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