Articles

on 'R&D'

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  • There's No Bad Time for Snack Foods

    Americans are having a real snack attack. Sales are soaring and snacks are moving beyond regular eating occasions with new portions, benefits, flavors and convenience. They're also made of healthier foods that provide more energy and nutrition.

    Lauren R. Hartman, Product Development Editor
    05/09/2016
  • Making Foods Transparent

    Consumers want transparency; retailers are demanding it. Food processors who deliver it gain trust. But what is transparency?

    Lauren R. Hartman, Product Development Editor
    04/11/2016
  • Changing Times in Weight Management

    Dieting is on the wane, obsession with weight loss could be over. Weight management is linked to healthy eating.

    Lauren R. Hartman, Product Development Editor
    03/28/2016
  • Five Controversial Ingredients: Should You Avoid Them?

    While still considered safe, brominated vegetable oil, BHA/BHT, nitrites/nitrates, aspartame and high-fructose corn syrup have come under fire by consumers and some processors are removing them.

    Lauren R. Hartman, Product Development Editor
    03/22/2016
  • Meat Snacks Are on Fire

    Meat snack mania? Maybe. The U.S. market for meat snacks continues to evolve, although it’s a mature category.

    Lauren R. Hartman, Product Development Editor
    03/15/2016
  • The New Wave of Ethnic Foods

    Foods of the world aren't just sauces and condiments, nor are they just Asian, Italian and Mexican. Manufacturers are striving to satisfy demand for the new and different with more regional favorites, added variety, spice and bold flavors.

    Lauren R. Hartman, Product Development Editor
    01/29/2016
  • Energy Foods Witness a Renewal

    Whether they're a fad or a mainstay, energy foods are hot right now. Their solid nutrition will make many products perennial favorites.

    Lauren R. Hartman, Product Development Editor
    11/23/2015
  • 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
  • Is the Upswing in Organics Leveling Off?

    The healthier food revolution is extending to organic foods and beverages. Some believe the upswing in organics is leveling off, but more processors and retailers are entering the fray.

    Lauren R. Hartman, Product Development Editor
    09/25/2015
  • 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
  • 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
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