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Nutrition's Effect on Menopause

Today, more than a third of the contemporary woman's life is in menopausal and post-menopausal phases. Not surprisingly, more functional foods are addressing major needs of women.

Organic Foods are Where Innovation and Sales Growth Meet

A visit to the "Power of Five" conglomeration of food shows in Chicago last month left the distinct impression that organic foods "are where it's at" in terms of innovation and sales growth.

Plant Moisture Control

Once-ignored USDA requirements for condensation control are compelling processors to take a closer look at humidity problems. Also: tips on choosing between desiccant and mechanical dehumidifiers.

Survey Says Nearly Half of Consumers Don't Count Calories

If a calorie is consumed in the forest and no one is there to count it, will it still show up on your waistline? We analyze the IFIC Foundation Food and Health Survey’s disturbing finding that 43 percent of consumers refuse to even think about keeping track of their caloric intake.

A Commentary on CSPI's Latest Crusade

The task of responding to the latest crusade from the Center for Science in the Public Interest (CSPI) has become almost tedious, says writer Radley Balko in this article from TCSDaily.com. He discusses CSPI's lawsuit against Kentucky Fried Chicken and its attacks on Starbucks for its ...

New Developments in Sugar Formulation

An important product development tool, sugar provides function as well as flavor. New developments are removing calories and even the sweetness for new formulation possibilities.

Ginseng Comeback

Whatever happened to ginseng? This popular pioneer of functional ingredients was the belle of the good-for-you ball 25 years ago. Ginseng may have faded from the popularity contest point of view, but sales are still strong and it still has a myriad of uses.

Self-Regulation of Advertising to Children

Emotions run high when it comes to advertising to kids, but processors have an alphabet soup of tools for enacting voluntary regulations.

Food and Beverage Market for Kids Growing Like a Weed

By 2007, sales of kids’ foods and beverages could reach as high as $38 billion or more.

EU Rules on Health Claims Take a Step Forward

Ten years in the works, the European Parliament’s review of health and nutrition claims on food labels may end a longstanding prohibition against claims relating to human diseases.

Extreme Makeovers for Processing Plants

Need to give your plant a facelift? Start with materials and designs that spell safety, cleanliness and a spankin’ new look.

Gourmet Foods Need Visual Sizzle

The packaging recipe for high-end foods and beverages pairs visual sizzle with product protection.

2006 FMI Show Full of Innovative Products

The annual FMI show provides a look at the many innovative products hoping to find space on the shelf.

Consumers Seek Diet Solutions from Food Industry

Consumers seek diet solutions from the food industry, which they still trust.

Candy Show 2006 Brings Out the Inner Child

The usual, delightful sugar and spice plus plenty of chocolate … and fortified candy arrives on the scene.

2006 Institute of Food Technologists Show

Health and nourishment were the key ingredients at June’s IFT show.

Prototype Products at the 2006 IFT Show

IFT’s prototype products sizzle with innovation.

Diet and Cancer

Over the past 50 years, deaths from heart disease, stroke and infectious diseases have decreased significantly, but the same cannot be said of cancer.

Media Reaction to Soy Overstates Risks

Soy recently got its turn under the hot lamp of media accusation for crimes committed in the name of health. Research purportedly linking soy to cancer has been splattering the pages of popular media with its tofu gore. As always, the truth is more benign – pun intended – than the columnists ...

Opportunities and Challenges of Functional Ingredients

Common use in dietary supplements simply does not go far toward establishing GRAS status for a functional ingredient’s use in conventional foods.

Five Tips on Making the Most of your Portable Blenders

Five tips on how to make the best use of your portable mixers.

Improving Flavors for Kids' Foodservice

Removing bitterness, getting children to enjoy vegetables plus other mysteries of improving children’s nutrition.

Processing Innovation is Alive and Well

Processing innovation is alive and well. We look at five technologies of tomorrow that are available today (or soon): supersonic processing, high-pressure sterilization, bioseparation, radio frequency heating and carbon dioxide extrusion.

New Sources of Resistant Starch

Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics – and often more fiber – than the original corn source.

Digestive Health’s New Phase

The more we understand and encourage healthy g.i. tract balance, the better we’re able to protect ourselves from disease.

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Displaying 226-250 of 6216 results