Articles

2013 R&D Survey: New Products Are A Top Priority in 2013

Our 42nd annual R&D Survey reveals new products as a top priority for food manufacturers in 2013 -- one more indication companies are ready to resume aggressive growth.
Post Date: 05/06/2013
Author: Dave Fusaro, Editor in Chief

Natural Colors Outsell Synthetic Ones

Mintel-Leatherhead joint research shows the scales tipped in 2011.
Post Date: 04/25/2013
Author: Dave Fusaro, Editor in Chief

Despite Innovations, Food Manufacturers Still Rely on Past-Generation Sweeteners

Acesulfame potatssium, aspartame, sucralose still rule the sweetener roost.
Post Date: 04/25/2013
Author: David Phillips, Technical Editor

Honey Gaining in Sweetener Popularity for Many Food Manufacturers

Honey is a do for manufacturers looking to create flavorful, all-natural alternatives to sugar-sweetened foods and beverages.
Post Date: 04/18/2013
Author: Deborah Cassell, Contributing Editor

Food Manufacturers Now Have Two Non-GMO Certifiers to Chose From

Natural Food Certifiers and Non-GMO Project now available for food manufacturers wanting to achieve non-GMO certification status.
Post Date: 04/05/2013
Author: Dave Fusaro, Editor in Chief

Refuting Myths About Carrageenan

Recent resurrection of a link between carrageenan and poligeenan (and the latter's connection to cancer) are unfounded.
Post Date: 04/04/2013
Author: Harris Bixler, Ingredients Solutions Inc.

Awaiting the Next Generation of Fats and Oils

As suppliers and processors end their dash away from hydrogenated products, palm oil and fractions are the fats du jour.
Post Date: 03/27/2013
Author: David Phillips, Technical Editor

Fructose: Toxic Sugar or Tortured Logic?

The anti-sugar forces turn their attention from HFCS to fructose, even at the expense of fruit consumption.
Post Date: 03/27/2013
Author: Mark Anthony, Ph.D., Technical Editor

Satiety and Satiation Trump Calories in Weight Control

Satiety is the buzzword of weight management as caloric restriction continues to prove ineffective in overcoming obesity.
Post Date: 03/27/2013
Author: Mark Anthony, Ph.D., Technical Editor

Corporate Research Chefs Combine Health and Science With a Dash of Culinary Genius

With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food companies are employing chefs to keep their products innovative and interesting.
Post Date: 03/08/2013
Author: Rachel Zemser, CCS, Contributing Editor

Trends in Optimizing your Formulations and Recipes

Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
Post Date: 03/05/2013
Author: Frances Katz, Ph.D., Contributing Editor

Snack Trends 2013: Health and Indulgence Square Off

The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.
Post Date: 02/28/2013
Author: Stuart Cantor, Ph.D., Contributing Editor

Study Suggests High Dietary Fiber Related to Low Levels of Insulin Resistance in Women

Consumers can add insulin resistance as an increasingly important concern along with obesity and type 2 diabetes; however, food processors can add fiber and resistant starch in tasty, functional foods and beverages to help counter that concern.
Post Date: 02/27/2013
Author: Mark Anthony, Ph.D., Technical Editor

Bakery Product Trends Emphasize Healthier Eating

The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries.
Post Date: 02/17/2013
Author: Stuart L. Cantor, Ph.D., Contributing Editor

Innovative Tools Help Food and Beverage Processors with Product Development Ideation

Crowdsourcing, open innovation and consultants can bring fresh perspectives to your product development process.
Post Date: 02/15/2013
Author: Dave Fusaro, Editor in Chief

Macronutrients and Micronutrients Offer Key Ingredients to Brain Health

For optimum growth, development and maturation, the brain requires adequate protein, essential fatty acids and a variety of micronutrients, not to mention the glucose that serves as fuel.
Post Date: 02/05/2013
Author: Mark Anthony, Ph.D., Technical Editor

Food Colorant Trends Show Natural is Critical for Consumers

Color manufacturers are following the "natural" trend by working closely with food, beverage and drug manufacturers to create and stabilize colors derived from natural sources.
Post Date: 02/05/2013
Author: Winston Boyd, Ph.D., Contributing Editor

Eating Habits Should Change as We Age

Develop products for more, smaller meals and add longevity-promoting ingredients.
Post Date: 01/31/2013
Author: Rory Gillespie, Contributing Editor

Understanding Protein as A Functional Ingredient

Ingredient technology advances are providing a growing array of uniquely functional proteins.
Post Date: 01/25/2013
Author: Claudia O'Donnell, Contributing Editor

What's Next for GMO Labeling?

The defeat of California Proposition 37 does little to slow down anti-GMO activists.
Post Date: 01/18/2013
Author: David TerMolen, Freeborn & Peters LLP