Articles

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  • New Sources of Resistant Starch

    Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics – and often more fiber – than the original corn source.

    Frances Katz, Senior Technical Editor
    08/29/2006
  • September 2006 New Food Rollout

    Three Special K protein-fortified waters from Kellogg; Godiva Belgian Blends from Coca-Cola and Godiva Chocolatier; four varieties of Fresh Makes Veggie Pasta Salad Kits from Dole Fresh; General Mills’ Dora the Explorer Cereal; and Red Baron The Big Baron Pizza from Schwan’s Consumer Brands.

    08/29/2006
  • Processing Innovation is Alive and Well

    Processing innovation is alive and well. We look at five technologies of tomorrow that are available today (or soon): supersonic processing, high-pressure sterilization, bioseparation, radio frequency heating and carbon dioxide extrusion.

    Mike Pehanich, Plant Operations Editor
    08/28/2006
  • Starbucks Rwanda Blue Bourbon

    Starbucks' Rwanda Blue Bourbon provides lessons to all food processors on fair trade and a social mission … and the marketing opportunities inherent in those causes.

    Hollis Ashman and Jacqueline Beckley, Consumer Understanding Editors
    08/23/2006
  • Food Biz Kids: Raisin Bran Cereal Bars

    Our 7th-grade panelists sampled a new Kraft Foods snack product where Raisin Bran Cereal Bar’s key ingredient raised more than one pair of eyebrows.

    08/23/2006
  • Improving Flavors for Kids' Foodservice

    Removing bitterness, getting children to enjoy vegetables plus other mysteries of improving children’s nutrition.

    Kantha Shelke, Ingredients Editor
    08/14/2006
  • August 2006 Equipment Roundup - Motors and Drives

    Motors and drives may be smaller in size and cost than the machines that do the actual "processing" work in a food processing plant, but their smooth functioning is just as critical to plant operations.

    08/07/2006
  • Diet and Cancer

    Over the past 50 years, deaths from heart disease, stroke and infectious diseases have decreased significantly, but the same cannot be said of cancer.

    Mark Anthony, Ph.D.
    08/01/2006
  • The Basics of Phytochemicals

    Imagine thousands of compounds in foods and every one of them good for you. Of course, instead of imagining you could also read this brief overview on these helpful chemical compounds from plants.

    Kathryn Trim
    08/01/2006
  • High-Fructose Corn Syrup Demonized as Cause of Obesity

    High-fructose corn syrup is being demonized as the root of all obesity. Some processors are fleeing to other sweeteners in response, but the lines between sense and science are being blurred in the panic.

    Mark Anthony, Ph.D.
    08/01/2006
  • Media Reaction to Soy Overstates Risks

    Soy recently got its turn under the hot lamp of media accusation for crimes committed in the name of health. Research purportedly linking soy to cancer has been splattering the pages of popular media with its tofu gore. As always, the truth is more benign – pun intended – than the columnists would have us believe.

    David Feder, R.D., Editor
    08/01/2006
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