Articles

2761-2780 of 2998 < first | | | last >
  • The Importance of Aroma

    Aroma is the first cousin of taste. In fact, much of what we call taste is an intricately entwined matrix of flavor, aroma chemicals and texture or mouthfeel.

    Mark Anthony, Ph.D., Technical Editor
    11/19/2007
  • New Ingredients And Flavors For 2008

    2008 will see innovative ingredients and applications to match the increasingly sophisticated tastes and concerns of health-conscious consumers.

    Mark Anthony, Ph.D., Technical Editor
    01/28/2008
  • Aloe Catching On In Popularity

    Aloe's popularity as a food or beverage ingredient never caught on in the past, but now that's beginning to change.

    Mark Anthony, Ph.D., Technical Editor
    02/11/2008
  • Trendy Fruits, Nuts, And Vegetables

    From heirloom potatoes and tomatoes to near-superfruits cranberries and blueberries, consumers are nuts about nature’s health benefits.

    Mark Anthony, Ph.D., Technical Editor
    03/31/2008
  • Ensuring Safe Ingredients

    The supply chain is in the capable hands of processors

    Mark Anthony, Ph.D., Technical Editor
    06/02/2008
  • Lignans A Valuable Component of Flax

    We’ve been putting flax on our cereal as a plant source of highly valuable omega-3 fatty acids, but look for the word lignan to begin popping up on labels of foods with added flax, much as isoflavones became the reason for our expanded appetite for soy products.

    Mark Anthony, Ph.D., Technical Editor
    06/05/2008
  • Progressive Companies Uplift Snacking

    The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status

    Mark Anthony, Ph.D., Technical Editor
    06/30/2008
  • Consumers Choosing Healthier Foods

    Processors are providing – and wise consumers are choosing – foods that just may turn around the obesity epidemic.

    Mark Anthony, Ph.D., Technical Editor
    10/08/2008
  • Ingredients for Healthy Indulgence

    Just a few tricks can deliver products consumers will buy that also are good for them.

    Mark Anthony, Ph.D., Technical Editor
    10/08/2008
  • The Evolving Whole Grain

    As grain processing and consumer tastes progress, processors answer with new products.

    Mark Anthony, Ph.D., Technical Editor
    10/31/2008
  • Ingredient Trends to Watch in 2009

    Functional ingredients for health are moving in two directions: a widening application of individual nutraceuticals and an increase in “condition marketing.”

    Mark Anthony, Ph.D., Technical Editor
    12/03/2008
  • New Beverage Products are Dashing to Dairy

    Beverages of all types are working in dairy products and less obvious dairy ingredients for health, satiety and just plain enjoyment.

    Mark Anthony, Ph.D., Technical Editor
    02/26/2010
  • Ethnic Foods Equal Healthy Foods

    With good reason, many ethnic foods are associated with health-imparting benefits.

    Mark Anthony, Ph.D., Technical Editor
    10/04/2010
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