Articles

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  • Building Healthier Desserts

    Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health.

    Mark Anthony, Ph.D., Technical Editor
    07/27/2010
  • How to Build A Healthier Savory Snack

    When an irresistible force like the craving for a snack meets an immovable object -- say, the need to eat more healthfully -- something's got to give. That something could be the look and feel of traditional savory snacks.

    Mark Anthony, Ph.D., Technical Editor
    05/20/2010
  • Algae Gaining Popularity As Omega Oils Source

    Whole Foods sounds a warning about how omega-3s are sourced while ingredient manufacturers find a way to add algae into the mix.

    Mark Anthony, Ph.D., Technical Editor
    05/31/2011
  • Beverages No Longer Equal Empty Calories

    Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste.

    Mark Anthony, Ph.D., Technical Editor
    03/07/2011
  • Consumers Seeking Oils With Health Benefits

    After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits.

    Mark Anthony, Ph.D., Technical Editor
    11/01/2011
  • Flavor Trends 2011: New Year, New Flavors

    As we enter the second decade of the 21st century, consumers are looking for natural tastes and flavors, in both the familiar and the exotic.

    Mark Anthony, Ph.D., Technical Editor
    12/27/2010
  • Fiber: Out of the Rough

    With some parlor tricks, fiber now can go anywhere undetected.

    Mark Anthony, Ph.D., Technical Editor
    03/01/2011
  • Wellness Food Trends: Focus on Soy

    Is soy a genuine health miracle or a health hazard as the soy police would have us believe?

    Mark Anthony, Ph.D., Technical Editor
    01/27/2011
  • Soluble Fibers: Prebiotic Boon to Health

    Fiber is breaking out of its "wood-chip" image with its attraction as a prebiotic component and the functional gateway to digestive health.

    Mark Anthony, Ph.D., Technical Editor
    04/04/2011
  • The New Look of Fiber

    Fiber, as a natural dietary component, continues to garner attention, and as a versatile food additive it can enhance the attraction of almost any product.

    Mark Anthony, Ph.D., Technical Editor
    09/06/2011
  • Vitamin D Makes the Grade

    As research on vitamin D took off in the 2000s, processors have been left with a partly cloudy picture of the 'sunshine' vitamin.

    Mark Anthony, Ph.D., Technical Editor
    10/04/2011
  • Whey's Numerous Health Benefits

    Long recognized as a good and cost-effective source of protein, science is uncovering new benefits of this byproduct of cheese-making.

    Mark Anthony, Ph.D., Technical Editor
    10/04/2011
  • The Changing Face of Confections

    As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts.

    Mark Anthony, Ph.D., Technical Editor
    04/30/2012
  • Flavor Trends for 2012

    What flavors will entice consumers in 2012? Think ethnic fusions, ‘authentic' spice blends and exotic fruits.

    Mark Anthony, Ph.D., Technical Editor
    01/04/2012
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