Articles

Replacing sugar and fat

Those are top priorities for dieters and the new food pyramid, but more than just fat and calories are lost when they are removed.
Post Date: 01/21/2005
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Market View: Obesity: Take the offensive

Who is more at fault for obesity, the advertising for McDonald’s or the unbearable pressure kids feel from school, peers and parents?
Post Date: 01/10/2005
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Regulatory Issues: The FDA agenda for 2005

It’s not good when FDA’s scientists are demoralized and the agency stands accused of being too friendly with a regulated industry.
Post Date: 12/28/2004
Author: By David Joy, Contributing Editor

Rollout: Bitsy bites, hip dips, protein power

January's product debuts show that while low-carb is on the down-trend, protein sources remain popular. Snacks are being packaged with portion control in mind.
Post Date: 12/27/2004
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2004 Innovation Awards: A pageant of products

The past 12 months may have been a tough timeframe for new product introductions, but there were some real beauties among those that dared to come to market.
Post Date: 12/08/2004
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Resistance is not futile (where starch is concerned)

Resistant starches are helping meet the low-carb craze, but their functionality should keep them around longer than the current diets.
Post Date: 12/07/2004
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Carbs Restake Their Claim

The healthfulness of whole grains has redeemed the image of some carbohydrates. However, processors may need to police themselves when it comes to truth in labeling.
Post Date: 12/06/2004
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On the Shelf


Post Date: 12/06/2004
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Regulatory Issues: Meal Replacements -- Convenience or Compromise?

Proponents tout the nutritional advantages of meal replacements over “empty” calorie alternatives and believe the calorie-controlled portions can be beneficial for weight loss and maintenance. Critics discourage reliance on meal replacements, because such usage may decrease the servings of so-called “real food” like...
Post Date: 12/03/2004
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Do Low-Carb Diets Turn Us Into Fat-Making Machines?

Mark Anthony, Ph.D., examines the flaws in the thinking behind low-carb diet plans and explains why people who follow such plans may struggle with keeping off lost weight.
Post Date: 11/23/2004
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Editor's Plate: Things everybody wants

It seems the entire country is obese, so there's probably no more critical or far-reaching issue right now than healthier foods.
Post Date: 11/12/2004
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If you must replace sugar...

Despite lingering debate over sugar’s role in obesity, the food industry is on a tear to reduce or replace sugar in many applications.
Post Date: 11/12/2004
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33rd Annual R Survey: More home runs, fewer bunts on tap for next year

Our R&D readers predict 2005 will be a year of truly novel new products backed by slightly higher budgets.
Post Date: 11/07/2004
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Cheese hits all the trends

Whether you want to build in low carbs, health benefits or ethnicity, cheese is a delicious formulation solution.
Post Date: 10/21/2004
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Category Report: Bakery vs. the "Atkins effect"

The low-carb light in the trend tunnel may have held all the menace of an oncoming train, but it has turned out to be the best thing for the baking industry since sliced bread.
Post Date: 10/08/2004
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Hydrocolloids: Gum control in a low-carb world

Formulators turn to hydrocolloids for their useful functional properties without contributing to "net carbs."
Post Date: 10/06/2004
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Rollout: Late summer new product debuts

From printed potatoes to sultry salt, we profile products crafted creatively
Post Date: 09/21/2004
Author: Diane Toops, News & Trends Editor

IFT Wrap-up: High temps, low carbs


Post Date: 09/17/2004
Author:

Savory Savior

Savory flavors, exotic salts can add the variety lacking in foods for dieters
Post Date: 09/08/2004
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Editor's Plate: It's time to define carbs

The FDA should consider a warning that lower carbs does not equal lower calories
Post Date: 08/12/2004
Author: