Articles

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  • McCormick Introduces Spice Grinders

    McCormick and Co. supports cooking use of spices while also moving them to the table.

    Hollis Ashman and Jacqueline Beckley, Consumer Understanding Editors
    06/01/2006
  • June 2006 New Food Rollout

    This month's debutantes include Birds Eye Steamfresh veggies; Wishbone Salad Spritzers; Kellogg's Granola Munch-ems and Special K Snack Bites; 100 calorie packs from Frito-Lay; Dr Pepper Berries and Cream; McCormick Finishing Sauces.

    Diane Toops, News and Trends Editor
    05/31/2006
  • Are You Communicating with Teens?

    They're numerous, cool and impressionable. They already spend millions. In a decade or so, they’ll be your primary market. Are you talking teens' language?

    Diane Toops, News and Trends Editor
    05/30/2006
  • Nutrigenomics Looks at Connections Between Diet and Genetics

    Nutrigenomics - the systematic study of the biology of nutrition - looks at the interactions among diet, health and genetics. This field is revolutionizing the study of nutrition and challenging "one-size-fits-all" approaches that attempt to improve health with simplistic low-calorie, low-fat or low-cholesterol diets for large populations.

    Kantha Shelke, Ingredients Editor
    05/30/2006
  • Bird's Eye Steam and Serve

    Birds Eye Steam and Serve offers quality vegetables expertly prepared with a gourmet sauce … at nearly 3 bucks.

    Hollis Ashman and Jacqueline Beckley, Consumer Understanding Editors
    05/23/2006
  • Edible Coatings the Packaging of the Future?

    The growing demand by consumers for healthier and more ecological foods has driven researchers to develop new systems of packaging that prolong the useful life of the products and that are, at the same time, recyclable. Protection is currently carried out with a mixture of synthetic chemical compounds that are not completely biodegradable. One of the most popular alternatives in the last few years is the edible coating – a transparent film that covers the food item and acts as a barrier to humidity and oxygen.

    05/09/2006
  • Training and Sustaining Your Workforce

    Automation, software and PLCs dictate the workforce requirements in the contemporary food plant, and processors everywhere are struggling to find workers with the skills to keep plants running smoothly.

    Mike Pehanich, Plant Operations Editor
    05/05/2006
  • May 2006 New Food Rollout

    This month's lineup includes Sensations from Lays and Tostitos; a Fusion of flavors from Campbell's V-8 brand; double-cool products from Wrigley; smooth moves from Sara Lee; café chic from Coca-Cola; and an ap-Peel-ing new beverage aimed at young women.

    Diane Toops, News & Trends Editor
    05/02/2006
  • Science Degrees Can Be Used to Mislead

    "Vitamin E is harmful", "salt is poison", "organic cookies decimate the endangered orangutan habitat" and "the childhood obesity crisis is a red herring made up by the liberal media." These assertions are just a sampling of the flagrant misuses of science degrees by people who should know better. When it’s expert versus expert, everyone gets short-changed.

    David Feder, R.D., Editor
    05/01/2006
  • Tart Cherries Contain Potent Antioxidants

    Tart cherries as the latest in health foods may sound like little more than sour grapes. But there's nothing sour about their positive effect on health. Centuries of folklore about the health powers in these little jewels are finding support in research. Tart cherries, those we use in cherry pie, may be among the most potent of nature’s anti-inflammatory foods.

    Mark Anthony, Ph.D., Contributing Editor
    05/01/2006
  • Umami Gets a Lot of Publicity

    The fifth basic taste sensation has been getting a lot of publicity lately.

    Diane Toops, News and Trends Editor
    05/01/2006
  • Designing Foods for Weight Loss

    The key to success in today's complicated world of health and diet appears to be satiety.

    Frances Katz, Senior Technical Editor
    04/25/2006
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