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Displaying 329-492 of 2024 results

Meat Processors Look for Secret Ingredient to Provide Wholesome and ...

Meat, poultry and seafood products maneuver a herd of challenges, from flavor and trend fulfillment to food-safety practices.

Botanical Ingredients Lend Color and More to Food and Beverage Products

Consumer interest in natural and organic products is translating into some colorful innovations.

Turns Out, Chocolate IS Healthy

Researchers discover the key ingredient to Chocolate's healthiness lies in its digestibility.

Coca-Cola to inlcude caffeine content on nutrition labels

Coca-Cola North America confirmed that, as part of an industry initiative, it will continue the rollout of expanded nutrition labeling in the U.S. to include caffeine content on all of its beverages containing the ingredient.

IFT Show Preview: Roquette

Roquette is a leading global manufacturer of healthy ingredients and solutions for nutrition bars, extruded snacks, frozen desserts and confectionary.

The World of Botanical Ingredients Still Largely Untapped

The number of plant-derived chemicals that could yield health benefits is vast and largely undiscovered.

DSM Food Specialties opens technical “center of excellence”

DSM Food Specialties announces the creation of a North American technical “Center of Excellence” for the Savory Ingredients business unit in Belvidere, NJ.

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.

Manufacturers Rev Up With Energy and Sports Products

While Gatorade has its ups and downs, the rest of the sports/energy category continues to innovate with protein, hydration, electrolytes and whole food ingredients.

Free-From Foods Have Become a Movement

More ingredients are designed to accommodate free-from foods, which makes formulating products easier.

Product Development Trends: The Greek Effect Spreads

No longer an end to itself, Greek yogurt has become an ingredient in many dairy (and some non-dairy) products.

IFT Show Preview: Ganeden Labs

Ganeden Labs has began marketing and distributing its high-survivability, easy-to-add probiotic ingredient, GanedenBC30 (Bacillus coagulans GBI-30, 6086).

Functional Ingredients: A Sugar by Any Other Name

HFCS – or call it corn sugar – is as sweet as sugar because it is sugar.

Functional Ingredients: The Reincarnation of Vitamin D

New research shows benefits beyond rickets prevention and calcium absorption.

Ingredients for Bone Health

Bone health is closely connected to diet. Incorporating vitamin D, minerals such as magnesium and compounds like polyphenols into food and beverage formulations helps protect and build bones.

IFT 2015 Round-Up: Solutions for Cleaner Labels

Technical innovation and new formulations and ingredients mark IFT's annual meeting of the food industry.

IFT Selects Kyungsoo Woo as Industrial Scientist Award winner for 2009

MGP Ingredients Prinicipal Scientist Kyungsoo Woo Honored by Institute Of Food Technologists

Kerry Americas Chef Prefers Fresh Ingredients and Simplicity

After 25 years in the food industry, Danny Bruns, corporate chef for the seasonings division of Kerry Americas, has no patience for labor-intensive recipes or confusion cuisine.

New Developments in Foods for Babies and Toddlers

Baby and toddler foods grow more important each day, already raking in nearly $30 billion in sales. Capitalizing on this growing market means attracting ingredient-jaded millennial moms with simple healthy foods featuring better-for-you ingredients.

Ingredients for Energy and Immunity

One of the hottest trends is designing and marketing foods and beverages promising quick fixes to our energy- and health-deprived society.

November 2005 Ingredient Round-Up - Starches

This roundup of food starches offers solutions to a myriad formulation challenges.

Focus on Health: Ingredient Aids for Satiety

There is considerable science behind 'feeling full.'

Ingredients to Boost the Brains of Baby Boomers

Omega-3s, tart cherries, phospholipids can keep cognition sharp in old age.

February 2006 Ingredient Round-Up - Colors

These coloring agents may be visible, but the technology behind them is far from self-evident. This showcase highlights what's new under the sun.

Ingredient Round Up: Sweet Flavors

Our January round up of flavors will get your sweet tooth singing.

Ingredient Round Up: Savory Flavors

Food processing flavors that make consumer's mouths go mmmmm.

June 2006 Ingredient Round-Up - Fats and Oils

This showcase offers 14 lipid products to sample and savor; 14 ways to add function and flavor.

Functional Ingredients: Consumers Reach for Fiber

Research indicates consumers understand and want fiber-containing products.

Food Companies Putting a New Spin on Formulating Snack Foods

Snacks are big business as consumption escalates. New spins on familiar formulations plus category breakers feature clean, free-from and plant-based ingredients as well as snazzy flavors.

Odd Ingredients Stand Out at 2008 Thaifex World of Food

Aside from a few oddities, Thai foods — and consumers’ tastes — mirror our interests in organics, healthful food and the sanctity of processing.

Ingredient Round Up: Sweeteners

FoodProcessing.com focuses on sweeteners.

Ingredients for Bone Health 101: Understanding the Science of the Human Body

Building strong and healthy bones during childhood and adolescence is critical to bone health. But slowing bone loss and strengthening bones might be easier than you think.

February 2005 Ingredient Round-Up - Savory Flavors

Pepper extracts and flavorings, twists on soy sauce and other spicy selections make up this savory smorgasbord.

Manufacturers Seeking Natural Ways to Extend Foods' Shelf Life

Keeping food fresh, safe, and appealing is the ultimate goal of any food manufacturer, but there are new challenges now that clean, free-from ingredients and minimal processing are in such high demand.

The New Definition of Fiber

The FDA has adopted an official definition of dietary fiber. Under the new definition, how will ingredient suppliers and food companies get their fibers approved?

Key Ingredients For Implementing a Successful Continuous Improvement Effort

Greg Flickinger and Ugo Mgbike, of Snyder's-Lance, talk about how to make continuous improvement part of the fabric of your company's culture – not the program of the month.

2014 R&D Team of the Year: Angie’s Boomchickapop

Natural ingredients come popping out of a garage in Minnesota.

Editor's Plate: Science Doesn’t Matter

There’s proof this month that questionable ingredients can be replaced.

2013 Processor of the Year: ConAgra R&D Does It All

Retail, commercial, some ingredients, and now private label, the product development team is busy and varied.

FDA Issues Two FSMA Proposed Rules on Food and Ingredient Imports

Foreign Supplier Verification Programs; Accreditation of Third-Party Auditors.

Product Focus: Fair Trade Certified Expands Reach

Fair Trade Certified ingredients continue to expand into new categories around the grocery store.

Product Focus: Protein Snacks

Many food and beverage manufacturers are formulating with ingredients that give their products a protein boost in efforts to appeal to these consumers.

VegeFull Bean Ingredients Increase Protein and Fiber Without Altering Taste ...

Liven up your favorite dishes with the nutritional benefits of beans

Ingredient Manufacturers Do Flavors a Favor

Safe, clean flavor enhancement is the name of the game, so processors need to take extra care when modulating taste.

Emerging Healthful Ingredients for 2017

Pulses, sprouted grains and other plant proteins, superfoods and natural sweeteners should be in your toolbox for 2017.

Despite Innovations, Food Manufacturers Still Rely on Past-Generation Sweeteners

Acesulfame potatssium, aspartame, sucralose still rule the sweetener roost.

March 2005 Ingredient Round-Up - Sweeteners

A new crop of sweeteners offers a wealth of functionality and flexibility in formulation.

Ingredients and Formulation: Incorporating Thai into Your Cuisine

The learning curve may be longer for Thai than for Italian or Mexican, but if the popularity of pad thai is any indication, this cuisine is fit to be Thai-d.

Critical Ingredients for Men's Health

Prebiotic fibers, co-Q10, choline, K2 and other vitamins are needed to keep brutes healthy.

Glanbia Nutritionals Introduces Traceable, Heat-Treated Sprouted Seed

The sprouts undergo heat treatment to ensure optimal purity, stability and shelf-life.

Category: Ingredients

Product Type: Grain products

Manufacturer:
Glanbia Nutritionals

Brazilian Flavors Take Gold

Comax Flavors introduces a 'Nod to Brazil' flavor collection in time for the 2016 Summer Olympics.

Category: Ingredients

Product Type: Flavors-savory

Manufacturer:
Comax Flavors

Children's Nutrition Has a Growing Role in Formulation

The old Victorian aphorism, “Children should be seen and not heard,” once was the guiding principle of food formulation. No longer.

Awaiting the Next Generation of Fats and Oils

As suppliers and processors end their dash away from hydrogenated products, palm oil and fractions are the fats du jour.

Good Fats Decrease Multiple Heart Disease Risk Factors

Walnuts, walnut oil and flaxseed oil in one's diet make for a powerful combination in warding off heart disease, research suggests.

Stevia Extracts Win FDA approval

The Food and Drug Administration declares stevia, a natural, zero-calorie sweetener derived from the stevia plant, as safe for use in foods in beverages.

New Fiber from Cellulose Suitable for Food Applications

The average American consumes just 14-15g of fiber a day, well below the recommended 20-35g.

Snack Trends 2013: Health and Indulgence Square Off

The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.

Market View: If GMOs Are Harmless, Why Remove Them?

In pursuing one niche of consumers, marketing expert John Stanton warns: be careful you don’t alienate others.

A Clean Label Challenge for Product Developers

Research chefs and R&D team leaders are tasked to balance product functionality with cleaner label statements.

Consumers Moving to Dairy for Protein Options

Protein power is an increasingly important component of a healthy diet.

Consumer Attitudes Show Positive Change About Healthy Snacking

If chips can include a full serving of vegetables, snacking can be a healthy part of your diet.

Processors Get to the Meat of the Matter with Protein

American custom still puts animal protein at the center of the dinner plate. But some processors worry how they'll keep it there in the future.

Ethnic Foods Equal Healthy Foods

With good reason, many ethnic foods are associated with health-imparting benefits.

Breakfast Food Trends: Easy-to-Eat in the Morning

Trends in breakfast foods are more of the same: hand-held, portable, healthful choices. Yet in the rush of in a morning routine, nutrition is as important as convenience.

Functional Fibers of the Future

Fiber is proving to be more than just another carbohydrate, showing promise as a medicinally functional nutraceutical.

Improving Flavors for Kids' Foodservice

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

Global Flavors Are Capturing Imaginations And Driving Sales

Authentic spices are the key as even the most mainstream food companies try out bold new ethnic offerings.

What You Should Know About Bran

The first proposed mechanism for the benefit of dietary fiber aligned with characteristics we associate with wheat bran.

Omega 3s Get a Step Up in Breakfast Foods

The omega-3 fatty acids, superstars of nutrition and health, find breakfast items a perfect medium from which to work their magic.

Processors Reformulate for Allergen-Free Food and Beverage Products

While it is never simple, reformulating for gluten- and allergen-free is getting easier with practice.

Manufacturers Respond to Consumer Demand With Reformulated Snacks

A snack used to be something enjoyed occasionally, often to stave off hunger and coast in comfortably to the next meal. Today, it serves multiple purposes.

Yes, We Have No GMOs

The battle to label foods containing genetically modified organisms rages on, pitting proponents against those who anticipate an expansion of GMO crops and strategies.

Fiber Finds New Health Benefits

Fiber's use as a prebiotic has been shown to increase calcium absorption.

America's Pursuit Of Exotic Flavors Shows No Signs Of Abating

Exotic flavors filtered down through the ethnic medley of food-centered culture has opened American palates to flavorful combinations.

Food Manufacturers are Diving Deeper Into Ethnic Foods

Ethnic flavors are expected to trend heavily this year, and they won't be the same old enchilada.

December 2009 Ingredient Round Up - Colorants

Food Processors Looking at the Whole (Grain) Truth About Breakfast Cereal

Despite what seems to be a perpetual war on carbohydrates, it's hard to escape this enduring tradition.

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.

Sports And Performance Food Products Continue To Climb

From weekend warriors to Shaun White-level phenoms, Americans are turning to fitness foods and beverages to enhance their performance.

Avian Influenza: What Food Processors Need To Know

John Howeth, senior VP, American Egg Board, addresses questions concerning the outbreak and its effect on the egg products supply for food manufacturers.

Consumers Seeking Oils With Health Benefits

After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits.

Probiotics Showing Growth in the Food and Beverage Market

Interest in probiotic use and potential health claims grows, while regulations follow more slowly.

A Good, Stable Year for Vanilla

With prices low and usage growing, the orchid may pop up in more applications.

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.

Hottest Foodservice and Hospitality Trends for 2012

Foodservice and hospitality consulting agency Andrew Freeman & Co. offers a slew of trends for 2012

Understanding Polydextrose and How It Works

Lengthen shorter chain polymers of different sugars and you get this designer soluble fiber.

How Well Do You Know Your Starch?

Riding a roller-coaster of a health reputation, the vital macroingredient is enjoying positive acclaim via sources such as pulses and alternative grains.

Understanding Your Omega Fatty Acids

New studies call for re-examining older research on the role dietary saturated fats play in heart disease.

Awesome Sauces: Classic Condiments Face Competition from New Sauce Introductions

Teen slang aptly describes a new wave of condiments — fancy, more flavorful versions of traditional ketchup, mustard and mayo that can be used on sandwiches, salads and so much more.

Egg Shortage, Meet Egg Replacers

Food Processing offers egg replacement products that may help processors through the avian flu crisis.

Food Processors Trying to Formulating Healthier Savory Snacks for Consumers

There's no oxymoron there. For many consumers, snacks have become the meal; for others, their diet plan promotes snacking as a means of weight control.

Beverage Manufacturers Face a Number Of Challenges When Using Botanicals

Manufacturers are finding increasing demand for botanical remedies is both a national and international trend.

Flavors and Seasonings Combine in Flavor Systems

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

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.

When It Comes to Synthetic Food Colors: Beware the 'Southampton Six'

With a link to hyperactivity established, Europe slaps warning labels on six synthetic colorants.

Formulating for Higher Protein Values

Maximizing a food's percent daily value of protein requires careful calculations.

Natural Expo West 2015: Exotic Yogurts and Coconut Chips

Natural Products Expo West again breaks attendance records.

Research Finds Nuts Can Help Prevent Diseases

New nutrition research is building on the supporting role of nuts in helping to prevent diseases, especially cardiovascular disease.

Is Algae DHA As Healthy as Fish Oil DHA?

A review of research earlier this year found mostly good news in this vegetarian source.

Hydrocolloids Make All the Difference in Ice Cream Formulations

Gums such as tara, carrageenan, locust bean and cellulose are good choices for creating a smooth creamy ice cream texture with reduced ice crystal size.

Foods Fortified With Prebiotics and Probiotics Expected To Grow As Research ...

In recent years, a research explosion within the scientific community arose regarding what is termed the "gut microbiome."

Potassium Chloride Improves its Aftertaste

While vendors tweak the sodium replacer, other mineral salts jockey for position.

Top Prototypes at 2005 IFT Show

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

Food Processors Welcome A Gush of Omega Oils

Market reports and news at the IFT expo show a flood of interest in omega-3 oils.

Product Focus: Ancient Grains

Product developers and chefs have embraced ancient grains for use in all types of foods, beyond traditional baked goods. Here, we highlight several products worth taking a look at.

Cereals Take Center Stage on Indian Tables

While upscale Indian restaurants draw adventuresome trendsetters, retailers have begun to offer simpler fare to suit the palates of more timid consumers. Many of these are built around the cereal grains that form the staple of the average Indian meal.

Regulatory Issues: Food ingredients and worker safety

How to Build a Healthy Breakfast

Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.

Are Frozen Meals Starting to Thaw?

Sales have not matched innovation in the frozen foods category.

New iPhone App helps consumers get the 411 on food ingredients

Regulatory Issues: E.U. issues new GMO regulations

The new rules may represent a step forward -- and the most that any proponent of genetically modified foods can realistically hope for

Gum Arabic substitute sidesteps rising ingredient costs

Food Processors: Considering Asking Mixers for Help

Mixers and blenders can help with shorter product development cycles, economy, safety.

Fooducate Offers Ingredient, Health information in handy iPhone App

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.

Prototype Products at the 2006 IFT Show

IFT’s prototype products sizzle with innovation.

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.

Fruits and Nuts for the Future

The combination of sweet and fat will always be a siren song to the human palate. Nuts and fruits can fulfill this while delivering the components that make them true health foods.

Giovanna “Gigi” Vita Appointed President of Fonterra North America

Former PepsiAmericas, Nabisco executive

Balance is the Key Ingredient to Mid-Calorie Beverages

Athenticity key ingredient in ethnic foods

Nutritionally balanced pizza includes a unique ingredient

Organic Foods Help Environmental Responsibility

Another reason to reformulate for organics: environmental responsibility.

Are Clones In The Food Supply Really A Good Idea?

The food industry should fund a forum to assess the advisability of clones in the food supply.

Vitamin B12 Pumps Up Energy Drinks

When formulating energy drinks for consumers, beverage manufacturers rely on Vitamin B12.

Building Healthier Desserts

Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health.

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.

2015 Food and Beverage Industry Outlook

Processors are up against four very big and very real consumer-related issues in 2015.

FDA GRAS Exception Explained

The GRAS exception exists so FDA does not spend valuable resources reviewing things that clearly are safe.

U.S. Regional Cuisine to Watch Out For

Introducing more U.S. regional cuisines worth getting acquainted with.

How Extreme Should Culinary Experimentation Get?

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

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.

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.

Demand for Low-Sodium Formulations Stimulates Creativity

The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal.

Wellness Food Trends for 2009

Condition-based marketing and parental concern for babies and toddlers will provide opportunities for product developers in the year ahead.

Respect Small Companies in Wellness Foods Readers Choice Awards 2009

Your annual voting for top suppliers finds general satisfaction, but a reminder to respect small companies.

Favorite Prototypes At IFT Delight The Palate More Than The Brain

Our news and trends editor professes her personal bliss (and bias) for all things delicious.

How the Food Industry Defines Botanicals

More than 1,600 botanicals and their derivatives are sold in the U.S. in a special food category called "dietary supplements."

IFT Show Preview: Graceland Fruit

If you're considering going or are already making your plans, we have an overview of the annual meeting and expo plus some of the most interesting exhibits that will be there.

Condiments Gain Increasing Attention from Food Processors

Formulating for Trans Fats

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

IFT Show Presents Delicious Prototypes

Even though they come from industry suppliers, not food processors, many of the prototype products offered as samples at the July 28-31 IFT Annual Meeting and Food Expo deserve to be on supermarket shelves and foodservice venues just as they are.

Pulses - A Versatile, Sustainable Superfood

Pulses – peas, beans, chick peas and lentils – are healthy, versatile, gluten-free and environmentally friendly, proof that great things come in small packages.

Comfort Food for Troubled Times

Wellness may be on consumers’ minds, but comfort foods are the reward, especially now.

New Directions in Healthy Baking

Any way you bake it, filling consumer demand for healthy baked goods takes the cake.

Whey's Numerous Health Benefits

Long recognized as a good and cost-effective source of protein, science is uncovering new benefits of this byproduct of cheese-making.

Six Low-Key Sugar Substitutes

Revisiting six sugar replacers that don't have the PR agents that stevia and monk fruit have.

2013 R&D Survey: New Products Are A Top Priority in 2013

Our 42nd annual R&D Survey reveals new products as a top priority for food manufacturers in 2013 -- one more indication companies are ready to resume aggressive growth.

Satiety and Satiation Trump Calories in Weight Control

Satiety is the buzzword of weight management as caloric restriction continues to prove ineffective in overcoming obesity.

Editor's Plate: Why Can’t This Get Done?

One processor, one restaurant after another are cleaning up products. Why not school lunches?

FDA Issues Guidance on Reducing Acrylamide

Former FDA commissioner suggests: Do your part before guidance becomes regulation.

2016 R&D Team of the Year: Nature's Path

Our medium-sized winner is a Canadian family-run cereal and cookie company that has quietly and surely become the largest organic cereal brand in North America.

The N.E.X.T. Big Thing - Food and Beverage Trends

One of the primary challenges food and beverage marketers face is the conceptualization of innovative products. Whether it's the next generation of energy drinks, a new twist on a classic flavor or reinventing the candy bar as a meal replacement, Wild Flavors is always on the lookout for big ...

Natural Products Expo West 2012: Lots of Veggies, No GMOs

Natural Products Expo West continues to grow, with chia, Greek yogurt and cereal bars prevalent this year.

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.

Designing Foods for Weight Loss

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

Americans Look for New Cheese Options

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

Natural Colors Contribute Micronutrients

The key role of color in product development and the micronutrients contributed by natural colors.

Cupuacu: The Next Great Superfood?

Another South American "superfruit" is caught between hype and possibility.

Corn Syrup’s Sticky Situation

High-fructose corn syrup is not bad for you – not that it matters.

The Wrong Texture Can Be a Disaster

The wrong texture can completely change the perception of flavor and turn a winning formulation into a chalky or gummy mess.

Consumers Choosing Healthier Foods

Processors are providing – and wise consumers are choosing – foods that just may turn around the obesity epidemic.

The Evolving Whole Grain

As grain processing and consumer tastes progress, processors answer with new products.

High-Income, Health-Conscious Shoppers Seek Omega Fatty Acids

Higher-income, health-conscious shoppers are seeking foods with omega fatty acids.

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Displaying 329-492 of 2024 results