Articles

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  • A Legacy of Listening: A final scoop on our late Diane Toops

    A year ago, the food industry lost one of its fiercest advocates and fondest pundits — Diane Toops. Although her voice is now silent, her legacy perseveres through her writing and the memories of the many people she touched during her tenure in the industry.

    Kitty Kevin, Contributor
    10/30/2013
  • Reader Poll: Replacing Artificial Ingredients

    Is your company adding or removing certain questionable ingredients in food formulations, and if you think it's wise to replace artificial ingredients?

    Lauren R. Hartman
    06/08/2015
  • Riding the Free-From Movement

    Allergen-friendly and free-from foods are in such high demand, the new food category is beginning to revolutionize the way people eat.

    Lauren R. Hartman, Product Development Editor
    06/03/2015
  • 2015 R&D Team of the Year: Ruiz Foods

    Inspired by traditional Mexican family recipes, the third-generation company relies on staff and customers for fresh ideas in hand-held and roller-grill specialties.

    Lauren R. Hartman, Product Development Editor
    06/08/2015
  • Artisanal Foods Increase in Popularity

    As consumer concern for healthy eating escalates, so does the interest in natural and artisanal foods. Artisans can keep traditions alive by going beyond the mass-produced norm with the best ingredients and old-world methods to create foods with flair.

    Lauren R. Hartman, Product Development Editor
    06/29/2015
  • Formulation Trends in 2015: Sweets in Moderation

    Portion control, a fusion of flavors, healthier profiles and millennial favorites dominate the candy and confection scene as the market catches onto 'watching its sweets.'

    Lauren R. Hartman, Product Development Editor
    06/29/2015
  • Gluten-Free Products Are Going Gangbusters

    The gluten-free market is thriving, and products are improving in terms of taste, texture, nutrition and their ability to replicate traditional products. Is this why so many people eat gluten-free whether they need to or not?

    Lauren R. Hartman, Product Development Editor
    07/29/2015
  • Breakfast Food Trends: Easy-to-Eat in the Morning

    Trends in breakfast foods are more of the same: hand-held, portable, healthful choices. Yet in the rush of in a morning routine, nutrition is as important as convenience.

    Lauren R. Hartman, Product Development Editor
    07/29/2015
  • Manufacturers Rev Up With Energy and Sports Products

    While Gatorade has its ups and downs, the rest of the sports/energy category continues to innovate with protein, hydration, electrolytes and whole food ingredients.

    Lauren R. Hartman, Product Development Editor
    07/30/2015
  • Food Color Evolves As Consumers Push for Cleaner Labels

    Colors no doubt enhance the look and quality perception of food, but the health conscious movement is prompting more demand for natural colorants. So far, going natural isn't as easy as it sounds.

    Lauren R. Hartman, Product Development Editor
    08/25/2015
  • Rebuilding the Golden Arches

    McDonald's should take some cues from the processing side of the business.

    Lauren R. Hartman, Product Development Editor
    08/25/2015
  • Ingredient Manufacturers Do Flavors a Favor

    Safe, clean flavor enhancement is the name of the game, so processors need to take extra care when modulating taste.

    Lauren R. Hartman, Product Development Editor
    08/25/2015
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