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  • Start Out by Cooking an Onion

    So many recipes and flavor formulas begin with that most basic overture, cooking an onion.

    Robert Danhi, CHE, CCP
  • Last-Minute Production Problems with Dry Mix for Chili

    When Brian Yager, corporate research chef for Archer Daniels Midland, set out to create an easy to use, versatile dry mix for chili, his team had to overcome a last-minute production problem.

    Brian Yager, Corporate Research Chef, Archer Daniels Midland
  • MRO Strategies Mean Money in the Bank

    Redundant purchasing and poor inventory management have cost companies millions of dollars for generations. Find mountains of savings in new and improved MRO management.

    Mike Pehanich, Plant Operations Editor
  • 2005 Pack Expo/FPME Held in Las Vegas

    Amidst the glitz and neon lights of Las Vegas, more than 1,000 companies will demonstrate the latest technologies September 26-28 at Pack Expo Las Vegas and the Food Processing Machinery Expo (FPME).

    Gregg Carlstrom
  • Cleansing Diets Explained

    Dr. Mark Anthony discusses so-called "cleansing" diets and the making of this common part of dietary balance into an exploitable mystery.

    Mark Anthony, Ph.D., Contributing Editor
  • Report from 2005 IFT Expo

    This year's IFT show served up a plethora of new and wondrous ingredients, the wisdom of Malcolm Gladwell, and the announcement of the World Food Prize.

    David Feder, RD, Editor
  • 2005 Regulations on Trans Fat Content Labeling

    Decades of evidence finally led to federal regulations calling for labeling trans fat content on the Nutrition Facts panel of packaged foods by January 1, 2006.

    Mike Pehanich
  • Food Biz Kids: Kellogg's Mini Swirlz

    New Kellogg’s cinnamon bun cereal is "like a cinnamon explosion in my mouth," our seventh graders say.

    Diane Toops, News and Trends Editor
  • Barilla Plus Rotini

    Barilla Plus Rotini with multi-grains, fiber and omega-3s moves pasta from just a starch to a food with excellent nutritional value.

    Hollis Ashman and Jacqueline Beckley, Consumer Understanding Editors
  • The Basics of Convenience Food

    Time-pressed meal preparers are reaching for meal kits, pre-cooked and pre-cut items and other shortcuts to make a ‘home-cooked meal’ in less time.

    Kantha Shelke, Ingredients Editor
  • August 2005 New Food Rollout

    Performance beans from Jelly Belly; Stouffer's creates a bistro; Dove flies to new categories; Coke's new Zero; keeping Chips Ahoy fresh; Herr's buttermilk ranch popcorn.

    Diane Toops, News and Trends Editor
  • New Recordkeeping Under the Bioterrorism Act

    Food and drug law expert Leslie Krasny tells processors what to expect with the implementation of the Public Health Security and Bioterrorism Preparedness Act.

    Leslie T. Krasny, Contributing Editor
  • Food Pyramid Too General to be Useful

    Since the USDA’s release of MyPyramid, its latest nutrition "food guidance system," the new pyramid has weathered enough criticism to look as beaten up as its Egyptian namesakes.

    David Feder, R.D., Editor
  • Salt an Age-Old Food Additive

    Salt has been used for many thousands of years, in virtually every culture and every country, not only as a condiment, but as a preservative for foods.

    Fritz Sonnenschmidt, CMC
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