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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.

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Displaying 101-150 of 6216 results