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Flavors and Seasonings Combine in Flavor Systems

Trend: Flavors and seasonings are being combined in flavor systems.

Reformulating for Seniors

Discusses what processors can do to formulate food products that offset time's toll on seniors' senses of smell and taste.

May 2005 New Food Rollout

Monthly feature describing new retail food products.

Only You Can Make the Food Pyramid Work

Editor Dave Fusaro urges processors to make the most of USDA's new Food Pyramid.

New Health Benefits of Lycopene Discovered

Lycopene, the disease-protective antioxidant from tomatoes, is showing a wealth of new health benefits.

Processors Target Diabetes Control

Diabetes control is more than just watching sugar intake. Today’s processors put new advances in diabetes science to practical and innovative use.

2005 Montreal Research Chefs Assn. Conference Report

Editor David Feder returned from the Research Chefs Assn. conference in Montreal with an unbridled sense of optimism for and appreciation of the membership and its direction.

Meat Safety Under the Microscope

The initial bull market for beef created huge trade for low-priced, good quality meat. But it also opened the door to food safety and health issues.

Top 11 Most Influential People in the Food Industry

Our picks for the 11 most influential people in the food industry don’t believe in the status quo.

Trans Fats Inspire Fear and Loathing

With the labeling deadline approaching and consumers becoming wary, processors search for substitutes for the functionality of trans fatty acids.

Information On Legume Flour

Between the interest in fiber and food allergies and other health issues such as celiac disease, it’s time to spill the beans about these specialty flours.

How Big a Category is Wellness?

Low-carb is slowing but not gone; organic and low-sugar are soaring in sales.

The First Food Pyramid Never Worked

Rather than admit failure, the government acts as if the guidelines have been working and gives us more of the same.

The Disappearing Middle Class

Contributing Editor John Stanton suggests that processors may need to learn how to market food to the "have-nots. "

FDA Weighs Labeling Changes

One issue is if food packages that can be reasonably consumed at one time need to declare the whole package as a single serving.

Make the Dietary Guidelines Mandatory

Maybe the time has come for a little health fascism. Historically, it made for well-disciplined railroad schedules.

Bad Science Slams Salt

Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest in reports that had all of the trappings of legitimate science, but little - if any - substance.

Behavior Modification Presentation at Research Chefs Assn Conference

Editor Dave Fusaro recounts Dr. Dean Ornish's presentation at the Research Chefs Assn. conference.

New Recordkeeping Under the Bioterrorism Act

Food and drug law expert Leslie Krasny tells processors what to expect with the implementation of the Public Health Security and Bioterrorism Preparedness Act.

Encapsulation Technologies Protect Key Ingredients

Encapsulation technologies protect key ingredients and deliver them at just the right moment.

Salt an Age-Old Food Additive

Salt has been used for many thousands of years, in virtually every culture and every country, not only as a condiment, but as a preservative for foods.

FDA and USDA Propose New Food Identity Standards

FDA and USDA propose new principles for food standards of identity.

Build Brands, Don't Kill Them

If your brand strength is based primarily on consumers waiting for a price promotion, you have reached the beginning of the end.

July 2005 New Food Rollout

Kraft's South Beach lineup, Hot Pockets subs, McCormick's Veggie Steamers, Domino's new sugar container, Yoplait fortified smoothies, Nestea Ice.

Marketing to Baby Boomers

America's 75 million Echo Boomers are coming of age; are you marketing to them?

Progress on Health Claims in Europe

Proposals look similar to what we have in the U.S; differences reflect a greater degree of skepticism toward health claims in Europe.

It's Time for Open RFID

The software industry had Linux. What will RFID users have to "open" up their systems? It's time to put enabling technology in the hands of the masses, argues Daniel Deavours.

Food Processing's Deep Pool of Experts

Food Processing has created a deep pool of experts for both [editors] and [readers] to draw upon, both in print and on the web.

Polyphenols and L-Carnitine Show Potential for Functional Foods

Two nutraceutical compounds are showing considerable promise for functional foods: polyphenols, found in tea, grapes, and olives and L-carnitine, associated with lean meats.

Organic Food Movement Reaches Critical Mass

Like some counter-culture version of the Manhattan Project, the organic movement progressed for decades pretty much unnoticed.

Has Nutrition Reporting Turned a Corner?

Editor David Feder, R.D., wonders if the tide is finally turning against slipshod reporting of nutrition science.

Nutrition Trends: Don't Fear Tropical Oils

Dr. Mark Anthony puts tropical oils in their proper nutritional perspective.

Top 10 Power Brands of 2005

Brands are the light, not the bulb. Here are our picks for those trademarks that have withstood the test of time and forged an emotional connection with consumers.

Confessions of a Food Engineer

How the engineering function at food plants has changed: 'I don’t manage projects anymore; I manage the process of managing projects.'

Flavor is the Name of the Product Development Game

Editor David Feder reminds those involved in food product development and manufacturing that flavor is the name of the game.

2005 All-Candy Expo Features Indulgent Treats

At this year’s All Candy Expo, the recent charge of the lite brigade was challenged by indulgence.

Barilla Plus Rotini

Barilla Plus Rotini with multi-grains, fiber and omega-3s moves pasta from just a starch to a food with excellent nutritional value.

The Basics of Convenience Food

Time-pressed meal preparers are reaching for meal kits, pre-cooked and pre-cut items and other shortcuts to make a 'home-cooked meal' in less time.

New Ingredient Tools Put Safety in Foodservice

Processors must step up sanitation efforts when providing minimally processed foods.

Report from 2005 IFT Expo

This year's IFT show served up ingredients galore, the wisdom of Malcolm Gladwell, and the announcement of the World Food Prize.

2005 Regulations on Trans Fat Content Labeling

Decades of evidence finally led to federal regulations calling for labeling trans fat content on the Nutrition Facts panel of packaged foods by January 1, 2006.

Caffeine Continues Increasing in Popularity

More work, and less time for fewer people commuting from farther away goes a long way to explaining the popularity of caffeine.

Cleansing Diets Explained

Dr. Mark Anthony discusses so-called "cleansing" diets and the making of this common part of dietary balance into an exploitable mystery.

MRO Strategies Mean Money in the Bank

Redundant purchasing and poor inventory management have cost companies millions of dollars for generations. Find mountains of savings in new and improved MRO management.

Processors Leverage Automation to Speed Up Packaging Changeovers

Processors are leveraging automation to speed up changeovers and remain competitive in the face of new customer demands.

How Extreme Should Culinary Experimentation Get?

Extreme experimentation can play a significant role in modern product development. But how extreme is extreme?

Lab-Grown Meat Has Interesting Implications

The prospect of scientists creating meat in the lab has interesting implications, says Editor David Feder.

Last-Minute Production Problems with Dry Mix for Chili

When Brian Yager, corporate research chef for Archer Daniels Midland, set out to create an easy to use, versatile dry mix for chili, his team had to overcome a last-minute production problem.

Top Prototypes at 2005 IFT Show

Top prototypes at the IFT show focused on fitness, flavor and fiber.

Establishing the Allergen Threshold

Unfortunately, science does not allow us to know with certainty that a particular allergenic protein will not cause a single reaction in the entire population of sensitive individuals at a given level of exposure.

Tyson Foods Not Just a Chicken Company Anymore

Tyson Foods, no longer just a chicken company, is now the largest food processor in North America.

Mainstream Consumers Seek Healthful Ingredients

Whole grains, antioxidants and soy rank at the top of the healthful ingredients consumers claim they seek in the marketplace.

Still No Clear Solutions for Childhood Obesity

It's been 20 years of steady upward girth inflation for our nation's children, but we've yet to successfully address the critical issue of childhood obesity.

Federal Court Decides On Synthetic Organic Restriction

As a result of a recent federal court decision, the use of synthetic substances in processed organic products will be restricted in the future.

The Promise of Conjugated Linoleic Acid

The fats we find on the dinner table today aren’t quite the same as the ones our great-grandparents ate. Conjugated linoleic acid is one fatty acid we would do well to become reacquainted with.

The 21st Century Food Manufacturing Organization

Five years into the new millennium, a handful of manufacturing visionaries assesses the current state of American food processing and whether it’s prepared for the future.

The Many Benefits of Paperboard Packaging

Paperboard packaging provides perks ranging from better microwave cooking to earth-friendliness.

Why Do We Eat Oreos the Way We Do?

Diane Toops asks the burning question: It is something cosmic or Uncle Tony that determines why you eat your Oreo the way you do?

Reese's Milk Chocolate Dipped Cookies with Peanut Butter

Our seventh- and eighth-graders say Reese's Milk Chocolate Dipped Cookies with Peanut Butter make 'a good come-home-and-eat snack for kids.'

A China-Sized Market Here in America

Contributing Editor John Stanton points out that Hispanics are brand-loyal, at-home cooks with big households -- in many ways, they are ideal customers.

Creating the Perfect Cookie

What happens when you challenge three radically different product development teams and methodologies - including a food industry "dream team" - to design a cookie?

October 2005 New Food Rollout

New products from Schwan's/Red Baron, Pepperidge Farm, Europe's Best fruits; spray flavors from celebrity Chef David Burke; an energy drink from Anheuser-Busch; a PepsiCo milk.

Are You Doing Enough for Health?

Editor-in-Chief Dave Fusaro challenges processors to do more to promote healthy eating. He notes that, as the recent IFT Show proved, there are plenty of healthful ingredient solutions out there.

FDA's Proposed Rule is Not Final

FDA recently confirmed its reversal on "and/or" wording in ingredient statements.

Raw Diet Nutritionally Overrated

Dr. Mark Anthony explains that those who suggest we should eat "all raw, all the time" are offering us a raw deal, nutritionally speaking.

Automation Makes its Way Across the Plant Floor

Slowly but surely, robotics, vision systems and information networks are working their way across the plant floor.

Lactose and Dairy-Free Beverage Category Expands

Lactose- and dairy-free beverages are experiencing a considerable increase in demand by health-driven consumers.

2005 Annual R&D Survey

Our R&D readers see themselves making small product improvements in 2006 with an emphasis on health and nutrition.

Donating Product to Second Harvest is a Win-Win

Donating product to Second Harvest is a win-win-win, says Editor in Chief Dave Fusaro. What better way to move unsalables, get a tax benefit and help hungry people?

Alternatives for MSG

Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives.

Better Living Through Food Chemistry

Are you familiar with guarana, yerba maté and choline? They and other performance-enhancing ingredients are providing quite a boost - for consumers and for sales of certain foods and beverages.

November 2005 New Food Products

Ketchup kids can draw with; baked pork rinds; whole-grain Goldfish; crispier home-made fries; another Special K; Monterey Gourmet in the frozen category

Formulating Better Meat Analogs

Whether it's fear of mad cow disease, personal or religious preference or a desire to eat more healthfully, Americans are eating more vegetarian meals. What surely helps this drift toward partial, and even total, vegetarianism is better meat analogs.

New Rules on Food Health Claims

New rules allowing the use of food claims before comprehensive FDA review and approval put greater obligation on manufacturers. While the relaxed regulation is a boon for the food and dietary supplement industry, creating a flood of foods with all kinds of health-benefit claims, understanding the...

Vitamin D Deficiency Makes a Comeback

Vitamin D deficiency, thought to be a thing of the past, is coming back.

ADA Conference Explores Nutrition Topics

The recent ADA Conference was an opportunity for Wellness Foods' editorial advisory board to meet and hash out such topics as the promise of nutrigenomics and the estrangement of food from nutrition research.

FDA Accepts Use of Existing Labels

The FDA has agreed to accept requests by processors to use existing labels after the trans fat labeling effective date.

Contract Manufacturing and Packaging Gain Mind-Share

Contract manufacturing and contract packaging are gaining mind-share among food processors as their companies strive to improve operational efficiency, shorten time to market and improve cost control.

Elite FX Celsius Cola

Elite FX combines spiced-up flavors with vitamins and a 'proprietary thermogenic blend' to produce Celsius, a carbonated soft drink it claims can burn calories.

Components of Effective Heart-Health Diets

The effective heart-health diet must be anti-inflammatory, anti-oxidant, anti-obesity and anti-hypertensive all at the same time. Anti-diabetic also comes in. And of course, it has to taste good and be convenient, otherwise nobody will stick with it long enough for it to be effective.

Natural Acrylamide in Food Faces FDA Scrutiny

Are warnings for acrylamide in foods informative, premature or preempted?

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.

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Displaying 83-164 of 6216 results