Articles

7 Egg Trends You Can't Beat for 2013

The American Egg Board, Egg Nutrition Center, NPD Group and Research Chef Walter Zuromski compiled a list of the top egg trends for 2013.
Post Date: 01/17/2013
Author: Food Processing Staff

Flavor and Ingredient Trends for 2013

Get familiar with ingredients to combat obesity and aging, natural sweeteners and colors, and exotic fruits and grains.
Post Date: 01/08/2013
Author: Mark Anthony, Ph.D., Technical Editor

18 Reasons to Start Using More Nuts

Acceptance of nuts by many consumers still is hindered by the fact that they are calorically dense, in spite of their having earned a reputation as a healthy food among nutritionists and health professionals.
Post Date: 01/02/2013
Author: Mark Anthony, Ph.D., Technical Editor

The World of Botanical Ingredients Still Largely Untapped

The number of plant-derived chemicals that could yield health benefits is vast and largely undiscovered.
Post Date: 01/02/2013
Author: Mark Anthony, Ph.D., Technical Editor

Pomegranate Retains Superfruit Status

Pomegranate is capitalizing on its superfruit status, bringing unique flavor and ample health benefits to a wide range of food and beverage products.
Post Date: 12/27/2012
Author: Deborah Cassell, Contributing Editor

2012 Processor of the Year: Designing Greek Yogurt

Chobani's product development team balances simplicity with excitement.
Post Date: 12/05/2012
Author: David Phillips, Technical Editor

New Frontiers for Heart Healthy Ingredients

While the key ingredients, such as oat bran and antioxidants, are vital, new ingredients have been gaining ground in the battle to keep our tickers ticking longer and better.
Post Date: 12/05/2012
Author: Heidi Parsons, Contributing Editor

Understanding Monk Fruit: The Next Generation Natural Sweetener

With stevia laying the groundwork, luo han guo seems poised to be the next natural non-nutritive sweetener.
Post Date: 12/03/2012
Author: Mark Anthony, Ph.D., Technical Editor, and Dave Fusaro, Editor in Chief

Formulating Fundamentals: Whole Grains 101

While discussion continues over exactly what are whole grains, few question their health benefits. Some processors work to enhance their nutrition through enzymes.
Post Date: 11/27/2012
Author: Claudia O’Donnell, Contributing Editor

Farewell, My Friend, Adieu

The food industry says goodbye to one of its beloved friends.
Post Date: 11/01/2012
Author: Kantha Shelke, Technical Editor

A Nutty Good Diet: How Nuts Can Contribute to Weight Loss

Weight control methods are generally a matter of accounting — tracking the calories coming in and trying to increase the calories going out. But nuts have knack for cracking the shell of this paradigm.
Post Date: 10/29/2012
Author: Mark Anthony, Ph.D., Technical Editor

Food Manufacturers Seeking Stable, Healthy Oils

With public attention focused on health, food processors have been seeking healthy oil formulations with an eye toward stability.
Post Date: 10/29/2012
Author: Mark Anthony, Ph.D., Technical Editor

Beverage and Flavor Innovations Witness Return to Simpler Time

Innovations in beverage flavors give consumers the chance to savor updated fruit- and cocktail-based drinks.
Post Date: 10/24/2012
Author: Deborah Cassell, Contributing Editor

How Well Do You Know Your Starch?

Riding a roller-coaster of a health reputation, the vital macroingredient is enjoying positive acclaim via sources such as pulses and alternative grains.
Post Date: 10/09/2012
Author: Mark Anthony, Ph.D., Technical Editor

Designing Desirable Whey Proteins

From heart health to great tasting zero-fat ice cream, new whey protein ingredients find a role.
Post Date: 10/04/2012
Author: Claudia O'Donnell, Contributing Editor

Food Poisoning? Have Some Tea

Westerners don't put enough credence in time-tested botanical remedies.
Post Date: 10/04/2012
Author: Dave Fusaro, Editor in Chief

Understanding Polydextrose and How It Works

Lengthen shorter chain polymers of different sugars and you get this designer soluble fiber.
Post Date: 10/01/2012
Author: Mark Anthony, Ph.D., Technical Editor

Proposition 37: Food Transparency or Increased Organic Food Sales?

Contributor David TerMolen proposes California's upcoming food transparency measure is about increasing sales of organic food products at the expense of conventional foods.
Post Date: 09/30/2012
Author: David TerMolen, Freeborn & Peters LLP

Food Manufacturers Slipping Health into Children's Foods

Food formulators use stealth options for hiding nutrients and healthy ingredients in children's snacks, meals and beverages. New ingredients, methods and technologies are making this task even easier.
Post Date: 09/26/2012
Author: Jeanne Turner, Contributing Editor

Food Manufacturers Look to Reformulate With Lupin

Looking for plant-based sources of protein that can compete with animal proteins? Try the lupin.
Post Date: 09/26/2012
Author: Mark Anthony, Ph.D., Technical Editor