Displaying 51–75 of 1453 results for

Sort By Relevance Sort By Date
1 2 3 4 5 ...59

Reformulating for Seniors

(Article)

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

Hellmann's Light Switches To Cage-Free Eggs

(Product)

Unilever North America now uses cage-free eggs in its Hellmann's Light Mayonnaise in the U.S.

3 Musketeers Truffle Crisp Offers a Lighter Way To Enjoy Chocolate

(Product)

Mars Chocolate North America introduces the 3 Musketeers Truffle Crisp bar, which delivers a unique taste experience through twin bars that are "rich enough to share, but you really won't want to."

P.F. Chang's Now in the Frozen Aisle

(Product)

P.F. Chang's Home Menu line was created cooperatively by the chefs at the restaurant chain and those at Unilever North America.

Fuchs Seasonings and Flavor Bases Celebrate Regional Barbecue

(Product)

Fuchs North America has introduced a new line of seasonings and flavor bases inspired by the rich and varied traditions of regional barbecue in the United States.

New Breed of Weight-Loss Foods

(Article)

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

Marketing to Baby Boomers

(Article)

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

2005 Processor of the Year: Tyson Foods

(Article)

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.

Traditional Manufacturing Values Keep Hormel Ahead of the Pack

(Article)

One of America’s oldest food processing firms continues to keep its eye on tomorrow. Its 26-year-old Austin, Minn., plant may be the largest in the world.

Tyson Foods Not Just a Chicken Company Anymore

(Article)

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

2005 Montreal Research Chefs Assn. Conference Report

(Article)

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.

Nurturing Enthusiasm in the Workplace

(Article)

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.

Chefs Innovate With Almonds

(Article)

The Almond Innovation Project — an Almond Board of California initiative — offered chefs free-reign of the Culinary Institute of America kitchens, inviting them to experiment with flavors and cook with almonds.

Whole Grain Varieties Gaining Acceptance Among American Consumers

(Article)

For an America struggling with obesity, whole grains are a lot more than just fiber. Whole grains are virtually complete foods. They're the foods upon which all civilizations were built.

D.D. Williamson Launches Caramel Color In North America

(Product)

D.D. Williamson has developed an acid-proof, Class One caramel color for North American customers.

Are You Doing Enough for Health?

(Article)

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.

Acai is Just a Fruit, Not a Panacea

(Article)

A little purple berry from South America is making a big splash in beverages. Also known as the Amazon palmberry, açai fruit is considered by some to be one of the world's top "superfoods." It contains an exceptionally high concentration of antioxidants (especially anthocyanins), as well as ...

Meeting Challenges

(Article)

Chuck Marble, executive vice president, North America, Weetabix Food Co./Barbara's Bakery talks about meeting future challenges of healthy food innovation.

Poll Reveals Numbers Behind Vegetarianism

(Article)

Vegetarianism in America study unveils that some 3.2 percent of U.S. adults, or 7.3 million people, follow a vegetarian-based diet. What does that mean for you?

Sight and Sound Important in Food

(Article)

Join the conversation: Is there more to food than just taste? Diane Toops takes on the senses in today's blog post

Case Study: Better Malt Makes Better Beer

(Article)

And better malt results from a breakdown-free process at Malteurop North America, thanks to triple-sealed bearings.

A Big Bowlful of Exec Changes at Campbell Soup

(News)

New lineup under Sean Connolly at Campbell North America

High-Fructose Corn Syrup Demonized as Cause of Obesity

(Article)

High-fructose corn syrup is being demonized as the root of all obesity. Some processors are fleeing to other sweeteners in response, but the lines between sense and science are being blurred in the panic.

Sara Lee F&B names Feil as CMO/SVP

(News)

Sara Lee Food & Beverage on August 24 announced the appointment of Kim Feil as senior vice president and chief marketing officer to lead all marketing efforts for the company's retail brands in North America, including Sara Lee, Jimmy Dean, Hillshire Farm, Ball Park and Senseo.

America's Most Wanted: Skilled Workers

(Article)

A highly skilled workforce is necessary to meet 21st century manufacturing needs.

Sort By Relevance Sort By Date
1 2 3 4 5 ...59