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2005 Processor of the Year: Tyson Foods

Despite the pitfalls of the animal protein market, North America’s biggest food processor for years has been adding value to meats, tightly running its plants and staying close to its Arkansas values.

Tyson Discovery Center Cooks Up the Future

Tyson's soon-to-be-completed research, development and training facility is a $52 million commitment to continuing product excellence.

Tamper-Evident Features Protect from Tainting and Sampling

From tapes and bands to light-emitting polymers, tamper-evident features protect products (and processors) from tainting and sampling.

Why a Processor of the Year?

We have companies large and small among the readers of Food Processing. While most realistically cannot aspire to be a $26 billion company, we hope there are lessons in the Tyson story that can take you to $26 million, if you’re below that.

Marketing 101 - The Final Chapter

After about 100 columns, John Stanton is retiring. Will you take up his crusade against brand erosion and bean counters?

Bioterrorism Recordkeeping Essentials

This month, FDA expects food companies to start "one-up, one-down" recordkeeping.

Expanding Americans' Love for Seafood

Americans' love for seafood can be stretched to new varieties with a little education and some care in processing.

2006 Flavor Trends Forecast

Here, too, health exerts its influence: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety?

January 2006 New Food Rollout

Birds Eye Steam and Serve side dishes; Kraft’s healthier mac and cheese; frozen premium fruit from Dole; Crystal Light for bottled water; Mega M&M's; Pepperidge Farm Chocolate Dipped cookies

Berries On Their Way to Becoming Top Healthful Ingredient

Berries have bounced their way into cereals, energy bars and beverages. Check out how far they've come when it comes to being a favorite healthful ingredient.

Top 10 Food Brands of 2005

Our picks for those trademarks that have withstood the test of time and forged an emotional connection with consumers.

Food Industry New Year's Resolutions for 2006

What resolutions have you made for processing in 2006? Editor David Feder has a few suggestions.

Institute of Medicine Report Based on Outdated Research

Editor Dave Fusaro critiques the Institute of Medicine report on food advertising and childhood obesity, noting that it is based on outdated research.

2006 Manufacturing Survey

Once again, food safety is manufacturers’ No. 1 concern - but Osama, Katrina and Reddy Kilowatt are out there, too.

McDonalds Asks Consumers to Make Wise Choices

McDonald’s is fighting a battle for the entire food industry, putting nutrition facts on wrappers and asking consumers to make wise choices.

New Food Rollout for February 2006

Hershey's Kissables; Birds Eye’s Herb Garden Collection; Quaker Life with yogurt; DiGiorno’s wheat pizza; Cheez-It Fiesta; Seattle’s Best Coffee at home.

How Food Processors Removed Trans Fats Ahead of Deadline

Here's how several processors removed trans fats before the Jan. 1 labeling deadline.

FDA Denies Petition on Whole Grain Descriptors

Currently, hundreds of products are marketed with “whole grain” statements, despite ambiguity concerning the regulatory status of descriptors such as “good” and “excellent” source.

Iron and Zinc Fortification

National health surveys claim almost three in four Americans don't meet requirements for zinc and iron.

Communicating Whole Grain Needs to Consumers

Wellness Foods Editor David Feder ponders how food and nutrition professionals can best communicate to consumers advice on how to boost their intake of whole grains.

Pasta Category Redefined with Healthier Options

Efforts to bring pasta back to consumers with high-antioxidant, organic, whole-grain and multi-grain products are redefining the category.

Young Cooks Look for Easy Ways to Wow

Cooking is an option, not an obligation for 20-Something cooks; but they want to improve their cooking skills.

Selling Wellness to Consumers

Food Processing columnist Diane Toops discusses how multi-dimensional marketing provides the healthiest fit.

Formulating for Increased Shelf Life

'Fresh,' organic and other consumer trends are elbowing out some traditional technologies. But there are new techniques to keep food safe and salable.

Is Glycemic Index Here to Stay?

Glycemic Index either will be the next big fad or will fizzle under its own conflicting character. More research is needed before processors should jump in (but that didn’t stop the Atkins frenzy).

Newman's Own, Kettle Foods, and Naked Juice In Sync with Customers

Newman's Own Organics, Kettle Foods and Naked Juice are in sync with their customers in ways envied by mega competitors.

Is Biotechnology the Future of Food?

Why not a conference on biotechnology, but with the food industry calling the meeting to order?

Chicken a Consistent Growth Vehicle for Most Processors

Chicken has been a consistent 5% annual growth vehicle for most processors.

Salt Unworthy of Being Demonized

The Salt Institute justifiably asks “Where’s the outrage?” over the lack of fair play in the science media when salt proves yet again unworthy of being demonized.

First Class Glass Packaging

Processors gravitate to glass packaging for branding, premium positioning and product protection.

FDA Needs to Further Define Whole Grain Labeling

Editor in Chief Dave Fusaro urges food processors to tell the FDA to finish the job and define what are 'good' and 'excellent' sources of whole grains.

Asset-Swapping Changes the Faces of Numerous Businesses

Unilever, ConAgra, Del Monte and Pinnacle will look significantly different once the dust settles.

Food is Big News

News and Trends Editor Diane Toops examines media’s influence on consumer concerns.

Work Phytochemicals into Your Food Products

The scientific and marketing imperatives mount for working phytochemicals into your food products.

ConAgra Superpremium Canned Vegetables

ConAgra's Hunt's brand tries to create a superpremium category for canned vegetables.

More Ammo Brought into Fight Against Diabetes

Diabetes afflicts an ever-growing percentage of the population. However, creators and manufacturers of foods designed either directly or indirectly to prevent the development of obesity and diabetes, are bringing more and more ammo to the battle every year.

Gluten-Free Market Rapidly Expanding

The market for gluten-free foods, currently at about $600 million annually, may be only a small piece of the overall food market, but the category is growing extremely fast.

Natural Products West 2006

The Natural Products Expo West / SupplyExpo / Nutracon / World Ethnic Market conference and trade show in Anaheim last month was one of the best shows in years, says Wellness Foods editor David Feder, R.D.

Vitamin D and Calcium Work Together

It’s well known that calcium is needed for bone health, but vitamin D is often taken for granted.

The New Diabetes Formulation Paradigm

The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories.

Liquid Meal Replacements

The line has blurred between functional beverages and meals in a can, but both have come a long way toward providing more whole - and wholesome - nutrition.

Marketing Products Using the Dietary Guidelines

Companies must ensure that any marketing use of the guidelines is truthful and not misleading within the total context.

Potatoes Villainized by Questionable Science

Questionable conclusions and reckless reporting have painted potatoes as dietary 'bad guys.' Dr. Anthony begs to differ.

Plant Procedures to Keep Allergens Out of Your Products

An allergen in your product or processing area could prove tragic to company and consumer. These plant procedures can help keep your products true to their ingredient statements.

WTO Sides with U.S. on GM Crops

What the World Trade Organization decided on biotech foods in the European Union, and what it means to American producers.

Trident Splash Peppermint and Vanilla

They came, they saw, they chewed, and then our 7th grade panelists concluded, "Peppermint and vanilla mix well."

Designing Foods for Weight Loss

The key to success in today's complicated world of health and diet appears to be satiety.

Science Degrees Can Be Used to Mislead

"Vitamin E is harmful", "salt is poison", "organic cookies decimate the endangered orangutan habitat" and "the childhood obesity crisis is a red herring made up by the liberal media." These assertions are just a sampling of the flagrant misuses of science degrees by people who should know better....

Packaging for Organic and All-Natural Products

Package structures and graphics are rising to the occasion as organic and all-natural products go mainstream.

Training and Sustaining Your Workforce

Automation, software and PLCs dictate the workforce requirements in the contemporary food plant, and processors everywhere are struggling to find workers with the skills to keep plants running smoothly.

Bird's Eye Steam and Serve

Birds Eye Steam and Serve offers quality vegetables expertly prepared with a gourmet sauce … at nearly 3 bucks.

Umami Gets a Lot of Publicity

The fifth basic taste sensation -- umami -- has been getting a lot of publicity lately.

Microwave Popcorn Increasingly Popular

The popularity of microwave popcorn just keeps growing.

FDA Budget Cut May End Food Contact Notification Program

The agency’s proposed budget may mean an end to the efficient and speedy Food Contact Notification Program … and two- to five-year waits for reviews.

Reser's Fine Foods Rises from Humble Beginnings

A lot of food companies started out dreaming big dreams based on a really good family recipe. Editor in Chief Dave Fusaro takes a close look at one of them: Reser's Fine Foods.

Are You Communicating with Teens?

They're numerous, cool and impressionable. They already spend millions. In a decade or so, they’ll be your primary market. Are you talking teens' language?

Healthier Products Abound at 2006 FMI Show

The FMI show proved food processors are trying their best to formulate with the Dietary Guidelines in mind.

Consumers Not Always Honest on Healthy Eating Surveys

Consumers may fudge answers on healthy-eating surveys, but they also appear to know what they’re supposed to eat and what to avoid.

Americans Look for New Cheese Options

The American palate is seeking out new cheeses, even as research improves the old standbys.

Americans Looking for Wiser Restaurant Menu Offerings

The many Americans who eat out increasingly are seeking wiser menu offerings.

Codex Standards Help Resolve Trade Disputes

No longer the province of food scientists, Codex meetings and standards play a role in the resolution of trade disputes.

McCormick Introduces Spice Grinders

McCormick and Co. supports cooking use of spices while also moving them to the table.

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.

Food Safety Warnings

Two developments regarding the preemption of state food safety warnings the food industry should know.

The 400-pound Guarana in the Room

Natural caffeine is abundant in our modern, high-energy society. The sun never sets on the Starbuck’s empire. And talk about teas, once we discovered antioxidants and EGCG, variety in the tea market went through the roof.

Optimum ReBound Cereal

Nature’s Path helps morning exercisers refuel muscles with Optimum ReBound cereal in this month's Food Processing Product Spotlight feature.

Guard Against Intentional Contamination

The food industry is fortunate Congress and FDA have not developed more specific requirements for food security.

Natural Colors Have a Bright and Colorful Future

As the organic and natural market continues to boom, innovative new approaches to natural colors ensure a bright and colorful future.

Demographic Segmentation Becomes Common Packaging Strategy

Demographic segmentation, the time-tested tool of mass media advertisers, is becoming a more common packaging strategy as food companies develop line extensions to appeal to every conceivable sliver of the population.

UK Consumers in Control of their Health

The opportunity lies in maintaining taste and offering real product improvement while also remaining true to your product category.

Use Leading KPIs to Spot Trouble

Does your plant have reliability issues and a hard time meeting production targets? Metrics such as key performance indicators (KPIs), when identified and aligned properly, can save your plant, your job and your career. So grab a pen, open your mind and get ready to learn.

Industrial Maintenance Job Fairs Can Help You Find Talented People

Deferred maintenance is reaching chronic levels as current equipment ages and sophisticated, new equipment needs more care and custom configuration. One way to find talented people is through industrial maintenance job fairs. Here’s how they work and what you should do to maximize your return on ...

2006 R&D Survey

Consumer interest in organic and healthy products is forcing R&D teams to learn agronomy, a little pharmacology and new methods of ensuring food safety, according to Food Processing's 35th annual R&D survey.

Reformulating for Aseptic Processing

Shelf-stable products are a boon to foodservice but a bear for processors’ product development labs, according to Food Processing's Ingredients Editor Kantha Shelke.

Nestle Crunch Stixx

Nestle has created a new form for its popular (but old — 1938) Crunch bar: Crunch Stixx. The remake moves the product to a more premium space and also makes it more convenient. Nestle rolls novelty, demographics, premiumness and convenience into Nestle’s Crunch Stixx.

FDA Reports on Allergen Contamination

If the food industry continues to show awareness of the dangers of food allergens, FDA and Congress likely will continue with a measured and deliberative approach.

Applying Lean to Sanitation

A recent FSIS notice allows for extended time between cleanups; lean sanitation can get you there and safely save you 33 percent in costs.

Low-Calorie, Naturally Sweetened Drinks Gain Popularity

Conventional soft drink sales may be down, but things are bubbling for low-calorie, naturally sweetened drinks.

2006 Regulatory Roundup

As the legislative year grinds to a halt, here’s what’s left - and what will be on the table when things pick up again.

Nuts Reclaiming Status as Health Food

With the emphasis on nutraceutical value carrying more weight than simple caloric content, nuts are reclaiming their rightful place as a health food.

Options Grow for Gluten Intolerant

As the number of people diagnosed with celiac disease has risen dramatically in the United States to an estimated one in 120 people, so have the variety and availability of products that make cooking or eating gluten free anything but medicinal.

Glycemic Index is Just Wrong

The American Assn. of Cereal Chemists International's needs to take a stand regarding its set of definitions for glycemic index, according to David Feder, editor of Wellness Foods.

New Breed of Weight-Loss Foods

America's obsession with its waistline has made the food industry pay closer attention to a new breed of diet- and weight-friendly foods.

Trace Minerals

Minerals are categorized by how much the human body requires – 100 mg per day or more of an element and it’s considered a major mineral. Less than that, the element is referred to as a trace mineral.

Children Have Different Dietary Requirements than Adults

The overwhelming attention paid to the childhood obesity crisis these days is laudable. Unfortunately, some approaches are forgetting a key factor: Children are not miniature adults. For some processors, this means it's back-to-school time.

Regulating Food Nanotechnology

In addition to questions about how FDA will address food nanotechnology is the question of consumer acceptance. Hopefully, we will not see a repeat of the war against genetically modified foods.

Focus on: Childhood Obesity

In spite of all the press and the studies and the looming health issues, it appears parents are just not that concerned about childhood obesity.

Favorite Products of 2006

The editors, contributing writers, Editorial Advisory Board and readers of Food Processing collectively picked eight top product of the past year: Dannon Activia, PepsiCo's Diet Pepsi Jazz, Kool Freeze's Kulfi bars, Birds Eye Foods Steamfresh, Campbell V8 V-Fusion, Wish-Bone Salad Spritzers, ...

The Future Impact of Nanoingredients

Nanoingredients will have a profound impact on raw material sourcing for food processing and will radically change how foods affect our physiology.

Nanotechnology in Processing and Packaging

Nanotechnology's promises may be fulfilled earlier in the processing and packaging areas than in the ingredient realm, with improved filtration, new structural materials and sensors that detect pathogens.

Fast and Easy is the Packaging Imperative

At home and on the go, fast and easy is the packaging imperative. New innovations provide single-serve solutions for products ranging from vegetables to wine.

Hemp Seed High in Protein and Omega Oils

Hemp seed, once an annoying ingredient those most likely to encounter it, crept into the food chain a few years ago. But the move to make the tiny little green seeds into something profitable didn't seem to get off the ground until recently. It turns out that, while the seeds of the cannabis ...

Trends from the Natural Products Expo East

The Natural Products Expo East, held last month in Baltimore, showcased thousands of new products for health and wellness as usual. But there were also some interesting trends worth taking note of. Sustainable and Free-Trade are making aggressive inroads, cherries are back, and editor David Feder...

Establishing Effective Equipment Maintenance

Reliability programs usually fail because of poor implementation. Be diligent and implement reliability initiatives and you can realize your goal of establishing a useful reliability program.

Training Programs Develop America as an Effective Future Economy

Training is an important aspect of developing America as an effective future economy. Learn some of the reasons why training goes awry and how to successfully implement a training program.

Considerations for Nut Processing

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

2006 Processor of the Year: Kellogg Co.

The $4.5 billion Keebler acquisition taught Kellogg lessons in manufacturing efficiency and to look to employees for ways to cut plant costs.

2006 Processor of the Year: Kellogg Co.

Its 2001 acquisition of Keebler not only grew the company and brought it into the world of snacks, it forced a financial and manufacturing discipline that serves Kellogg well today.

Vitamin C's Comeback

Nobel Prize-winning chemist Linus Pauling started a vitamin C revolution, promoting it as a panacea for cancer, heart disease and just about anything that ailed you. Then he died. OK, he was 93, but vitamin C's star quickly faded. Suddenly it's on the brink of a comeback.

Educating Consumers about Peanut Butter

Balance introduces consumers to the concepts of 'good' fats and omega-3 fatty acids.

2007- The Year of Protein Awareness

While Americans are not protein-deficient, the nutrient’s roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.

Editor's Plate: Keep Thinking Optimistically

Our own survey finds 75 percent of processors plan on increasing production by at least 5 percent this year.

Regulatory Issues: FDA considers functional foods

Existing requirements for functional foods meet a very high standard; any additional requirements would exceed FDA’s statutory authority.

New Places to Look for Energy Savings

Lowering pressures, plugging air leaks and updating your motors can have a huge impact on your plant’s energy efficiency.

Flavor trends for 2007

Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza? Here are our predictions for the flavors and ingredients that will be hot this year.

2007 Annual Manufacturing Survey - Labor Pains

Food safety remains the top concern in our sixth annual Manufacturing Trends Survey, with labor issues and energy also topping the worry list.

Well Noted: A Wellness New Year

Editor David Feder’s shamelessly subjective ramblings on some of the good, the bad and the weird of last year’s wellness products and stories. Plus: Changes to the magazine for 2007.

Nurturing Enthusiasm in the Workplace

Forget about greed, vanity and the other five. One of the deadliest sins facing the corporate world is boredom. Career consultant John McKee suggests ways to inspire your workforce … and to maintain a sense of adventure about what you do every day.

Democrats Eye Regulatory Changes

We may see the creation of a Food Safety Administration, taking all food safety activities from FDA, USDA and EPA.

Callisons' Seasoned Skewers Flavor From the Inside Out

Callisons' Seasoned Skewers make it easy to impart exotic flavors to meats and other foods … on the grill or in the kitchen.

Food Allergen Update

At the end of 2006, FDA issued Edition 4 of its Food Allergen Guidance for Industry.

Botanicals Increasingly Interesting to Food Industry

Botanicals -- nutraceutical ingredients from herbs, seeds, and fruits -- are increasingly interesting to the food industry serving health-conscious consumers demanding “nutritive-value added” food items.

2007 Readers' Choice Awards: Winner’s Circle

Wellness Foods announces the winners of its fourth annual Readers’ Choice Awards for the best suppliers of nutritional ingredients.

Well Noted: Judging Health Food by Its Cover

Making a case for more aggressive pursuit of sustainable packaging now that bioplastics have caught up to demand.

How to Replace Trans Fats

A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.

Power of Repetition Boosts Customer Awareness

Food processors with branded or private label items in multiple categories can use the psychological power of repetition to boost consumer awareness and possibly even sales.

Dreamers Build Great Companies

Mel Coleman Jr. of Coleman Natural Meats, Fred Ruiz of Ruiz Foods and Gerald Shreiber of J&J Snack Foods all made their dreams into $500 million companies.

Ruiz Foods a Privately-Held Family Business

As a privately held business, Ruiz Foods is in the process of developing younger family members to take over.

Fusion Comes to Packaged Foods

From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.

Going Nuts for Nut Ingredients

Nuts are breaking out of their shells as a premium treat and gaining deserved recognition as a viable ingredient for many food and beverage formulations.

No Ongoing Scientific Debate About Dangers of Trans Fats

For better or for worse, there seems to be no real, ongoing scientific debate about whether trans fats are truly dangerous.

Century Cactus Source of Great Natural Sweetener

A cactus for the centuries makes more than tequila - it makes a great natural sweetener with inulin.

2007 Annual Capital Spending Outlook - Spend Now to Save Later

Some of the biggest food companies are budgeting capital expenditures for multi-year programs meant to reduce costs in the long run.

ADM'S Big Bet on Fuel

It’s always been part food company and part ingredient company, but now add fuel company to the description of Archer Daniels Midland Co.

Sara Lee’s New Kitchen

Sara Lee Corp., for years based in Chicago, still is getting situated in suburban Downers Grove, Ill.

Organic Supply and Demand

Organic ingredients are ramping up to meet processors' needs. Advance planning is the best sourcing ingredient.

How Organic do You Want to Be?

This simple question can determine how easy or challenging it is to source ingredients.

Feeding the Nutrition-Expert Frenzy

Judging by the endless booths sampling healthy foods at this year's Natural Products Expo West in Anaheim, Calif., March 8-11, one wonders why we aren't the leanest and fittest nation on earth.

New Product and Ingredient Trends from 2007 National Products Expo West

A report on new product and ingredient trends from the 2007 Natural Products Expo West / Supply Expo show in Anaheim, Calif.

Natural Claim Still Subject to Uncertainty Over Standards

A "natural" claim for foods is still subject to uncertainty over standards.

Note to Beverage Ops on Nutraceuticals

While ease of consumption and portability makes it easier to provide nutraceutical ingredients and botanicals through beverages rather than supplements, these ingredients also pose major formulation challenges.

Cheers! Beverages for Health

Ingredient suppliers are using technological advances to help beverage makers transform mass market beverages into healthful juice drinks and condition-specific formulations with double and even triple-digit growth.

What Drives the Most Innovative Companies?

A strategic approach and external focus are keys to successful innovation.

Learn the Basics of Failure Analysis and Risk Mitigation

As CMMS vendors search for ways to differentiate their products and services in light of increased competition, many have enhanced their offerings to include a variety of powerful failure analysis techniques and risk mitigation strategies. Asset Management Expert David Berger illustrates some of ...

Heat Exchangers Become Increasingly Compact and Efficient

Heat exchangers are getting increasingly compact and efficient. Enhanced, compact, ultra-compact, microscale and mesoscale variations are on the market or in development. Continuing innovations in nanotechnology and fuel cells promise further advances in heat exchanger miniaturization.

Trends Point Toward Smaller Meals, Healthy Ingredients

With trends toward more but smaller meals and health-imparting ingredients, don't let dinner spoil your snacks!

Formulating for Trans Fats

Food Processing interviews Archer Daniels Midland Co. about its NovaLipid line of zero trans-fat oils.

Paying Homage to the Small Builders

Acknowledging the excitement and anxiety of building your first plant.

Focus On: Age

Even when general health attitudes are similar, age demographics signal a greater willingness to act on diet choices.

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