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  • Bad Science Slams Salt

    Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest in reports that had all of the trappings of legitimate science, but little - if any - substance.

    David Feder, R.D., Managing Editor
  • June 2005 New Food Rollout

    Bertolli Dinner for Two, Campbell’s Select soups, Betty Crocker Warm Delights, Edy’s Dibs, McCormick Grill Mates Spice Rubs, a lite Island Breeze.

    Diane Toops, News and Trends Editor
  • Trans Fats Inspire Fear and Loathing

    With the labeling deadline approaching and consumers becoming wary, processors search for substitutes for the functionality of trans fatty acids.

    Kantha Shelke, Ingredients Editor
  • Meat Safety Under the Microscope

    The initial bull market for beef created huge trade for low-priced, good quality meat. But it also opened the door to food safety and health issues.

    Chuck Jolley
  • 2005 Montreal Research Chefs Assn. Conference Report

    Editor David Feder returned from the Research Chefs Assn. conference in Montreal with an unbridled sense of optimism for and appreciation of the membership and its direction.

    David Feder, Editor
  • Production Operations: How to Retrofit an Aging Plant

    Food processors are retrofitting aging facilities to get more out of their capital budgets. But heed these "rules of retro" before you bring your plant into the 21st century.

    Mike Pehanich, Plant Operations Editor
  • Co-Q10 Update from Leading Co-Q10 Research Lab

    Co-Q10 has been lauded for its antioxidant properties and its role in energy production. Contributing Editor Dr. Mark Anthony previously managed one of the nation's leading Co-Q 10 research labs; here he brings his expertise to bear on an update of this vital nutrient.

    Mark Anthony, PhD, Contributing Editor
  • New Health Benefits of Lycopene Discovered

    Lycopene, the disease-protective antioxidant from tomatoes, is showing a wealth of new health benefits. But the best news is, formulators are making it possible to include it in non-tomato-based and even non-savory foods.

    Mark Anthony, Ph.D.
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