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July 2005 Ingredient Round-Up - Gums and Hydrocolloids

Descriptions of six recently-introduced gums and hydrocolloids for use in food product formulation.

Artisanal Foods Increase in Popularity

As consumer concern for healthy eating escalates, so does the interest in natural and artisanal foods. Artisans can keep traditions alive by going beyond the mass-produced norm with the best ingredients and old-world methods to create foods with flair.

Food Processors Chip Away at Salt

Salty snacks present unique challenges for sodium reduction.

Designing Desirable Whey Proteins

From heart health to great tasting zero-fat ice cream, new whey protein ingredients find a role.

Beverages No Longer Equal Empty Calories

Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste.

American Medical Association's Uneducated Attitude on Salt

It seems the American Medical Assn. (AMA) has decided MDs know more about nutrition than nutrition scientists. They don’t. Few medical schools in this country require anything more than a single course in basic nutrition. Despite this collective dearth of knowledge, last month the AMA – a ...

How to Build a Healthier Dessert

With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.

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.

Fiber Fortification with Gums and Starches

The revised USDA dietary guidelines could open the floodgates to high-fiber foods, giving some old ingredients new purpose and life.

February 2008 Flavoring Ingredient Roundup

Consumers Liven Up Dishes with New Sauces and Marinades

Barbecue sauces, cooking sauces and marinades offer culinary arts in a bottle, and they can do so without wrecking the ingredient list.

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.

Probiotics - From Weight Management to Survival Skills

New studies look at gut microbiota and obesity, while probiotic viability remains a goal.

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.

Replacing Salt With Umami

The Japanese word has become a fixed part of the food product development vernacular.

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.

Progressive Companies Uplift Snacking

The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status

Demand For Custom Flavors Is On The Rise

Taste profiles from bacon to mango (plus complex combinations) can be created by custom flavor companies.

Food Biz Kids: Chocolate Chex Mix

Our 7th-grade panelists sampled a new General Mills snack product and though the ingredients were mixed, the reviews were not (mostly). All but one taster gave Chocolate Chex Mix a thumbs-up.

October 2009 Ingredients Round Up - Fat Replacers

Supplier Collaboration Creates Successful Products

Six successful products that resulted from intimate collaboration with ingredient suppliers.

The Four Bs of Nutraceuticals

Those of us seeking to add wellness ingredients to our diets have a wealth of choices. Until we get to the actual products, where it seems, with few exceptions, we're restricted to beverages, bars, baked goods and breakfast foods. We need to look at other opportunities processors have to ...

Building a Healthier Savory Snack

Crispy, salty, crunchy … savory snacks are healthier than ever. But what’s next? Manufacturers and ingredient companies are working together to help build the next generation of savory snacks.

2008 Readers' Choice Awards: The Food Industry's Best Suppliers

Here are the top suppliers in 41 categories of ingredients, equipment and services.

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.

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Displaying 51-75 of 300 results