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Processor of the Year: Fueling growth with innovation
FoodProcessing.com
Kellogg’s sophisticated product development center facilitates innovation and experimentation and keeps the new product pipeline full.

Say nuts to your foodservice accounts
FoodProcessing.com
Armed with health claims and consumer affinity, nuts of all types bring cachet to foodservice products … but not without handling and formulating considerations.

Kosher at your service
FoodProcessing.com
Kosher also is growing rapidly in the foodservice sector, but the formulation and handling restrictions are just as considerable as they are for packaged foods.

Reformulating for aseptic processing
FoodProcessing.com
Shelf-stable products are a boon to foodservice but a bear for processors’ product development labs.

White Papers: In Depth Research

Umami: If you’ve got it, flaunt it
Author: The Mushroom Council
Posted: 02/19/2007
Sweet, salty, bitter, sour … four of the basic tastes sensed by specialized receptor cells on the human tongue. And then there’s the lesser known fifth basic taste — umami. This white paper provides background and the science behind the taste and how to integrate it in your food creations.

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