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How Can Food Processors Help Consumers' Aching and Aging Bones?

Beyond vitamin D and phosphate, new ingredients help support calcium.

Sunny Fruits Melt Winter Blues

Among the ingredient trends to watch in 2010 is a resurgence of citrus and a redder cranberry.

Ingredient Trends 2016: Fierce Flavors, Imaginative Ingredients

The new year will see more alternative proteins and sweeteners, Southeast Asian flavors and 'sweet heat,' and cleaner, more natural everything.

What is 'Natural' Food?

Choosing ingredients carefully and working with supplies can make natural food formulation a cleaner proposition.

The Big 12: FDA's Official Health Claims

We reference the FDA’s officially sanctioned food and ingredient health claims a lot and have had several requests for the complete list.

Macronutrients and Micronutrients Offer Key Ingredients to Brain Health

For optimum growth, development and maturation, the brain requires adequate protein, essential fatty acids and a variety of micronutrients, not to mention the glucose that serves as fuel.

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.

Food Processors Work on Building Healthier Desserts

You can build healthier desserts and confections with the right ingredients.

Blues Breakers Shelf-Stable Natural Blue Colorant Profile

Ingredient Profile: Blues Breakers

Yet Another Walmart Initiative: Affordable, Healthy Food

Walmart Stores Inc., on Jan. 20, unveiled a five-point initiative to improve Americans' nutrition, including stocking foods with fewer negative ingredients and lowering the prices of healthier foods.

Bye-bye, partially hydrogenated fat

Partially hydrogenated vegetable oil is on the way out, with last week's FDA announcement that it was withdrawing GRAS status for this food ingredient.

January 2005 Ingredient Round-Up - Colorants

From caramels to blues - and all other hues - here's a palette of colors from which you can choose.

Formulating Gluten-Free Products

How did a grain protein a statistical handful of people are allergic to end up the ingredient non grata of the 21st Century?

Plant Protein Popularity Picks Up

Plant sources of proteins possess some benefits over animal-sourced ingredients. However, how do they stack up nutritionally?

October 2005 Ingredients Round-Up - Fat Replacers

These five fine fat replacers can help processors achieve their formulation fantasies.

New Ingredient Tools Put Safety in Foodservice

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

Corn-Based Ethanol Raises Ingredient Prices

It’s amazing to see how $3-a-gallon gasoline finally has set off a frenzy to find alternatives to oil, not just here in the U.S. but around the world. Will we someday be competing with our own SUVs for food?

Squeezing the Colors out of Fruits and Vegetables

Health concerns about ingredients in processed foods have changed the color palette to hues with simpler, cleaner ingredients. The heightened awareness about additives means manufacturers must continue reformulating products, which promises both challenges and opportunities.

Wellness Foods: Healthy Beverages offer Health in a Can

Consumers are guzzling antioxidants, fruits and vegetables and other good-for-you ingredients – but formulation hurdles remain.

Savory Ingredients Meet Demand for New Flavors

Savory ingredients are helping meet newfound interest in flavors based on vegetables, spices and ethnic foods.

Understanding Monk Fruit: The Next Generation Natural Sweetener

With stevia laying the groundwork, luo han guo seems poised to be the next natural non-nutritive sweetener.

Study Suggests High Dietary Fiber Related to Low Levels of Insulin Resistance...

Consumers can add insulin resistance as an increasingly important concern along with obesity and type 2 diabetes; however, food processors can add fiber and resistant starch in tasty, functional foods and beverages to help counter that concern.

February 2008 Flavoring Ingredient Roundup

The New Look of Fiber

Fiber, as a natural dietary component, continues to garner attention, and as a versatile food additive it can enhance the attraction of almost any product.

Spice Research Reveals Benefits

If you can stand the heat, you just may hang around the kitchen a little longer. That's the message coming out of the research into the benefits of our favorite spices.

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Displaying 51-75 of 554 results