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  • A Primer on Enzymes

    For those who can't digest lactose, lactase can make short work of the problem. Lactase is an enzyme that splits lactose into its constituent sugars, glucose and galactose.

    Mark Anthony, Ph.D.
  • A pickle with crunch

    Our 7th and 8th graders review Lay's Dill Pickle-flavored potato chips

  • A Passage to India

    Poised to become the next big ethnic trend in North America, the flavors of India are about to make the big leap from restaurants to your supermarket shelves.

  • A Nutty Good Diet: How Nuts Can Contribute to Weight Loss

    Weight control methods are generally a matter of accounting — tracking the calories coming in and trying to increase the calories going out. But nuts have knack for cracking the shell of this paradigm.

    Mark Anthony, Ph.D., Technical Editor
  • A noble endeavor

    Chef Gail Cunningham embraces ever-changing culinary terrain.

  • A New-Age of Protein Processing

    Cooking may be an art, but meat and poultry processing is necessarily a science. Fortunately for food companies, there’s a support network that’s advancing the science.

    Kevin T. Higgins, Managing Editor
  • A New Path for David Neuman

    Motivation and marketing expertise lead to winning track record for Miami-based Lucini Italia, a maker of award-winning extra virgin olive oil, single estate vinegars and hand made tomato sauces. Food Processing caught up with David Neuman, president, and asked for a taste of his plans to increase brand awareness.

    Diane Toops, News and Trends Editor
  • A new generation of sweeteners

    Whether the driver is obesity, diabetes or general health-consciousness, low-impact sweeteners are having a bigger impact on the market.

  • A new era of responsibility

    Without regulation and labeling, any Tom, Dick or Harry with a test tube can slip a mutated product into the food system.

  • A Look at M&Ms Peanut Processing

    A visit to the New Jersey village of Hackettstown reveals how M&M’S Chocolate Candies are made.

    Mike Pehanich, Plant Operations Editor
  • A List of Our Lists

    Five things you may not know about

    Erin Erickson, Senior Digital Editor
  • 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
  • A Holistic Approach to Compressed Air

    Rather than just changing a pressure/flow controller, a Sara Lee bakery undertakes a system-level evaluation and saves $50,000 a year.

  • A Flair for Innovation

    Rich Products Corp. has a history of breakthrough technologies. A look beneath the surface shows the chef's touch on its many successful product lines.

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