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  • Raw Diet Nutritionally Overrated

    Dr. Mark Anthony explains that those who suggest we should eat "all raw, all the time" are offering us a raw deal, nutritionally speaking.

    Mark Anthony, Ph.D.
  • Why Do We Eat Oreos the Way We Do?

    It is something cosmic or Uncle Tony that determines why you eat your Oreo the way you do?

    Diane Toops, News and Trends Editor
  • Cadbury's Trident Fusion Gum

    Cadbury's Trident Fusion Gum creates a unique, customized experience that doubles or triples gum consumption.

    Hollis Ashman and Jacqueline Beckley, Consumer Understanding Editors
  • A China-Sized Market Here in America

    Hispanics are brand-loyal, at-home cooks with big households -- in many ways, they are ideal customers.

    John L. Stanton, Contributing Editor
  • Ice Cream Sales Recover in 2005

    Despite a problematic 2004, ice cream sales - and innovation - come roaring back in 2005.

    Diane Toops, News and Trends Editor
  • Creating the Perfect Cookie

    What happens when you challenge three radically different product development teams and methodologies - including a food industry "dream team" - to design a cookie?

    Mike Pehanich, Plant Operations Editor
  • October 2005 New Food Rollout

    New products from Schwan's/Red Baron, Pepperidge Farm, Europe's Best fruits; spray flavors from celebrity Chef David Burke; an energy drink from Anheuser-Busch; a PepsiCo milk.

    Diane Toops, News and Trends Editor
  • 2005 Worldwide Food Expo Preview

    The equipment-heavy Worldwide Food Expo, which combines dairy, food, beverage and meat shows every two years, blows into the Windy City Oct. 26-29.

  • The 21st Century Food Manufacturing Organization

    Five years into the new millennium, a handful of manufacturing visionaries assesses the current state of American food processing and whether it’s prepared for the future.

    Mike Pehanich, Plant Operations Editor, and Dave Fusaro, Editor in Chief
  • The Promise of Conjugated Linoleic Acid

    The fats we find on the dinner table today aren’t quite the same as the ones our great-grandparents ate. Conjugated linoleic acid is one fatty acid we would do well to become reacquainted with.

    Mark Anthony, Ph.D., Contributing Editor
  • Glycemic Index Often Misused

    The phrase "glycemic index" - GI - is being tossed about a lot in wellness foods circle lately. We heard a lot about the glycemic index within the patois of the low-carb diet craze. Most of what was said and written about GI was in the form of misguided, misunderstood or deliberately misdirected information.

    David Feder, R.D., Editor
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