Articles

U.S. Consumers Need Not Go Far for Superfruit Ingredients

Indigenous North American cherries and blueberries wield the same powerful antioxidants and nutritional strengths as exotic superfruits.
Post Date: 06/04/2012
Author: Deborah Cassell, Contributing Editor

Can Frozen Foods and 'Natural' Coexist?

Food processors' ability to keep foods natural while improving their taste has risen in tandem with consumers' expectations thanks to the right stabilizers.
Post Date: 06/04/2012
Author: Dave Fusaro, Editor in Chief

Food (and Beverages) for Achy Joints

Glucosamine, chondroitin and other palliative ingredients don't have to be delivered via pills.
Post Date: 06/01/2012
Author: Dave Fusaro, Editor in Chief

2012 R&D Team Winner: Kettle Cuisine

Refrigerated and frozen soups for discerning (but busy) restaurant chefs.
Post Date: 05/30/2012
Author: Diane Toops, News and Trends Editor

2012 R&D Team Winner: ConAgra

A cross-functional team lends innovation from all segments to ensure new product success.
Post Date: 05/30/2012
Author: Diane Toops, News and Trends Editor

Food Processing 2012 R&D Teams of the Year: An Apple Doesn't Fall Far From The Tree

Innovative cultures enable R&D creativity and success. Congratulations to ConAgra, Truitt Bros. and Kettle Cuisine.
Post Date: 05/30/2012
Author: Diane Toops, News & Trends Editor

2012 R&D Survey: Exciting New Products – With a Side of Cost Control

'New product development' is still the top R&D priority, but processors are creating brand extensions, cleaning up current ingredient statements and keeping an eye on costs.
Post Date: 05/10/2012
Author: Dave Fusaro, Editor in Chief

The Changing Face of Confections

As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts.
Post Date: 04/30/2012
Author: Mark Anthony, Ph.D., Technical Editor

Much Ado About Caramel Coloring

While science refutes the 4-MEI/caramel coloring-cancer connection, soda makers reformulate for California.
Post Date: 04/29/2012
Author: Diane Toops, News and Trends Editor

Demand For Custom Flavors Is On The Rise

Taste profiles from bacon to mango (plus complex combinations) can be created by custom flavor companies.
Post Date: 04/23/2012
Author: Deborah Cassell, Contributing Editor

What You Should Know About Bran

The first proposed mechanism for the benefit of dietary fiber aligned with characteristics we associate with wheat bran.
Post Date: 03/27/2012
Author: Mark Anthony, Ph.D., Technical Editor

Functional Ingredients: Consumers Reach for Fiber

Research indicates consumers understand and want fiber-containing products.
Post Date: 03/26/2012
Author: Dave Fusaro, Editor in Chief

Focus on Health: Ingredient Aids for Satiety

There is considerable science behind 'feeling full.'
Post Date: 03/26/2012
Author: Dave Fusaro, Editor in Chief

What are your R&D priorities? Take Part in our 41st Annual R&D Trends Survey

Please spare a few minutes of your time to help identify product development trends of 2012.
Post Date: 03/23/2012
Author:

Stevia Seeps Into Beverages

So do honey and monk fruit/luo han guo extracts, as drink makers try to reduce calories while also keeping labels clean and simple.
Post Date: 03/12/2012
Author: Mark Anthony, Ph.D., Technical Editor and Dave Fusaro, Editor in Chief

MRO Q&A: Assigning Numbers to Maintenance

MRO Q&A is a Food Processing series addressing maintenance, repair and operational issues in food plants.
Post Date: 03/12/2012
Author:

Kraft Foodservice Shares Trend Predictions for 2012

Kraft Foodservice's seven pedigreed culinarians share 12 insightful trend predictions on what will shape foodservice over the next 12 months.
Post Date: 03/08/2012
Author: Diane Toops, News and Trends Editor

Hail to the Chef

Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity.
Post Date: 03/07/2012
Author: Diane Toops, News & Trends Editor

Understanding Soluble Fibers and Insoluble Fibers

Food processors would be wise to decipher the subtle differences between soluble and insoluble fibers.
Post Date: 03/05/2012
Author: Mark Anthony, Ph.D., Technical Editor

Food Processors Turning to Ingredient Suppliers for Customized Blend of Ingredients

Ingredient suppliers increasingly are called upon to supply premixes, and a little R&D, too.
Post Date: 03/05/2012
Author: Dave Fusaro, Editor in Chief