Articles

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  • Organic By Any Other Name

    The boom in demand for organic foods and ingredients threatens to outpace supply. Yet some companies are coming under fire for allegedly “fudging” what is truly organic. The question is, do the cows have to be happy for the milk to be organic?

    09/06/2006
  • Optimum ReBound Cereal

    Nature’s Path helps morning exercisers refuel their muscles with Optimum ReBound cereal.

    Hollis Ashman and Jacqueline Beckley, Consumer Understanding Editors
    09/06/2006
  • Guard Against Intentional Contamination

    The food industry is fortunate Congress and FDA have not developed more specific requirements for food security.

    David Joy, Contributing Editor
    09/06/2006
  • Frozen Foods Hold Greater Potential

    Americans love frozen dinners and entrees for their convenience, are impressed by the recent innovations in ease of preparation and are motivated to purchase new frozen products that look appealing in the store. With variety and healthier alternatives, this category holds greater potential.

    09/01/2006
  • Digestive Health’s New Phase

    The more we understand and encourage healthy g.i. tract balance, the better we’re able to protect ourselves from disease.

    Mark Anthony, Ph.D.
    09/01/2006
  • Corn-Based Ethanol Raises Ingredient Prices

    It’s amazing to see how $3-a-gallon gasoline finally has set off a frenzy to find alternatives to oil, not just here in the U.S. but around the world. Will we someday be competing with our own SUVs for food?

    09/01/2006
  • 2006 Top 100: Corporate Profiles 1-25

    The top 100 food and beverage processing companies in the U.S. and Canada are profiled in this annual feature. Find company contact information, major brands, key executives and main product areas.

    08/31/2006
  • 2006 Top 100: Corporate Profiles 26-50

    The top 100 food and beverage processing companies in the U.S. and Canada are profiled in this annual feature. Find company contact information, major brands, key executives and main product areas.

    08/31/2006
  • Nanotechnology Edging into Food Processing

    Edging its way into the industry, however, is one technology that will certainly revolutionize our approach to nutrient delivery.

    Mike Pehanich, Plant Operations Editor
    08/29/2006
  • 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
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