Articles

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  • 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
  • Plant Procedures to Keep Allergens Out of Your Products

    An allergen in your product or processing area could prove tragic to company and consumer. These plant procedures can help keep your products true to their ingredient statements.

    Mike Pehanich, Plant Operations Editor
    04/11/2006
  • WTO Sides with U.S. on GM Crops

    What the World Trade Organization decided on biotech foods in the European Union, and what it means to American producers.

    David Joy, Contributing Editor
    04/11/2006
  • Whole Grains Hard to Find in Foodservice

    Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.

    Kantha Shelke, Ingredients Editor
    04/11/2006
  • Trident Splash Peppermint and Vanilla

    They came, they saw, they chewed, and then our 7th grade panelists concluded, "Peppermint and vanilla mix well."

    Diane Toops, News and Trends Editor
    04/11/2006
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