Articles

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

Potassium Chloride Improves its Aftertaste

While vendors tweak the sodium replacer, other mineral salts jockey for position.
Post Date: 09/24/2012
Author: Food Processing Staff

Proposition 37: California's Newest Challenge For Food Product Companies

California's Proposition 37 takes aim at products containing genetically modified ingredients and would preclude manufacturers from marketing their products as natural. Learn what's at stake.
Post Date: 09/20/2012
Author: Rebecca Cross, BraunHagey & Borden LLP

Hydrocolloids Make All the Difference in Ice Cream Formulations

Gums such as tara, carrageenan, locust bean and cellulose are good choices for creating a smooth creamy ice cream texture with reduced ice crystal size.
Post Date: 09/05/2012
Author: Diane Toops, News and Trends Editor

Fiber Finds New Health Benefits

Fiber's use as a prebiotic has been shown to increase calcium absorption.
Post Date: 09/05/2012
Author: Ann Juttelstad, Contributing Editor

Who Needs Salt?

Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt.
Post Date: 08/10/2012
Author: Aníbal Concha-Meyer, Contributing Editor

A Nutty Evolution: 10 Things You Didn't Know About Nuts

Nuts, once shunned as a high-fat ingredient, are concentrated sources of phytochemicals.
Post Date: 08/02/2012
Author: Mark Anthony, Ph.D., Technical Editor

Vitamin Fortification Still Favored

Vitamins' healthy halo attracts consumers and food manufacturers alike as research points to new health benefits.
Post Date: 07/31/2012
Author:

Research And Development Of New Applications For Chocolate Persist

Staying current with this perennial flavor means touting and creating health benefits and paying heed to global social issues.
Post Date: 07/31/2012
Author: Deborah Cassell, Contributing Editor

New Research Suggests Doubling Vitamin C Intake For A Healthier Heart

Oregon State's Linus Pauling Institute finds evidence that higher levels of vitamin C can help reduce the chronic diseases that today kill most people in the developed world.
Post Date: 07/31/2012
Author: Diane Toops, News and Trends Editor

Often-Used Color Additives Difficult To Find Au Naturel

Growing demand for clean label colors means even "natural" won't cut it with informed consumers.
Post Date: 07/10/2012
Author: Food Processing Staff

Food Processors Looking at the Whole (Grain) Truth About Breakfast Cereal

Despite what seems to be a perpetual war on carbohydrates, it's hard to escape this enduring tradition.
Post Date: 07/09/2012
Author:

Food Processors Chip Away at Salt

Salty snacks present unique challenges for sodium reduction.
Post Date: 07/01/2012
Author: Diane Toops, News & Trends Editor

How the Food Industry Defines Botanicals

More than 1,600 botanicals and their derivatives are sold in the U.S. in a special food category called "dietary supplements."
Post Date: 06/05/2012
Author: Food Processing Staff

Formulating Gluten-Free Products

How did a grain protein a statistical handful of people are allergic to end up the ingredient non grata of the 21st Century?
Post Date: 06/05/2012
Author: Mark Anthony, Ph.D., Technical Editor

Beverage Manufacturers Face a Number Of Challenges When Using Botanicals

Manufacturers are finding increasing demand for botanical remedies is both a national and international trend.
Post Date: 06/05/2012
Author: Diane Toops, News and Trends Editor