Articles

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  • Cereals Take Center Stage on Indian Tables

    While upscale Indian restaurants draw adventuresome trendsetters, retailers have begun to offer simpler fare to suit the palates of more timid consumers. Many of these are built around the cereal grains that form the staple of the average Indian meal.

    Kantha Shelke, Ingredients Editor
    01/18/2005
  • FDA Releases 2005 Dietary Guidelines

    The new USDA/FDA Dietary Guidelines are out, and while many food industry organizations have lauded them, they have provoked some controversy as well. Food Processing's managing editor, David Feder, R.D., provides an analysis.

    David Feder, R.D., Managing Editor
    01/12/2005
  • Take the Offensive on Obesity

    Who is more at fault for obesity, the advertising for McDonald's or the unbearable pressure kids feel from school, peers and parents?

    John Stanton, Contributing Editor
    01/10/2005
  • Pros and Cons of RFID on Packaging

    Here are the critical considerations before implementing this technology ... and some available outside help.

    Judy Rice, Contributing Editor
    01/04/2005
  • Untapped Variety in Whole Grains

    Dr. Mark Anthony shows us what we're missing in those amber waves of grain when we limit our thinking to wheat, corn, and oats.

    Mark Anthony, Ph.D., Technical Editor
    01/04/2005
  • In Praise of Smoothies

    Wellness Foods Editor David Feder, R.D., tells tales out of school and the merging of smoothies with meal replacement beverages.

    David Feder, R.D., Editor
    01/04/2005
  • Three Billion Pizzas Sold Annually

    Pizza. Americans can't get enough of it. It's estimated that three billion pizzas are sold annually in the U.S. That's 23 pounds per man, woman and child.

    Diane Toops, News and Trends Editor
    01/04/2005
  • Regulatory Issues: The FDA agenda for 2005

    It’s not good when FDA’s scientists are demoralized and the agency stands accused of being too friendly with a regulated industry.

    By David Joy, Contributing Editor
    12/28/2004
  • Healthful flour alternatives

    Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb foods.

    Kantha Shelke, Ingredients Editor
    12/27/2004
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