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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.

Donating Product to Second Harvest is a Win-Win

Donating product to Second Harvest is a win-win-win, says Editor in Chief Dave Fusaro. What better way to move unsalables, get a tax benefit and help hungry people?

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.

Better Living Through Food Chemistry

Are you familiar with guarana, yerba maté and choline? They and other performance-enhancing ingredients are providing quite a boost - for consumers and for sales of certain foods and beverages.

November 2005 New Food Products

Ketchup kids can draw with; baked pork rinds; whole-grain Goldfish; crispier home-made fries; another Special K; Monterey Gourmet in the frozen category

Formulating Better Meat Analogs

Whether it's fear of mad cow disease, personal or religious preference or a desire to eat more healthfully, Americans are eating more vegetarian meals. What surely helps this drift toward partial, and even total, vegetarianism is better meat analogs.

New Rules on Food Health Claims

New rules allowing the use of food claims before comprehensive FDA review and approval put greater obligation on manufacturers. While the relaxed regulation is a boon for the food and dietary supplement industry, creating a flood of foods with all kinds of health-benefit claims, understanding the...

Vitamin D Deficiency Makes a Comeback

Vitamin D deficiency, thought to be a thing of the past, is coming back.

ADA Conference Explores Nutrition Topics

The recent ADA Conference was an opportunity for Wellness Foods' editorial advisory board to meet and hash out such topics as the promise of nutrigenomics and the estrangement of food from nutrition research.

FDA Accepts Use of Existing Labels

The FDA has agreed to accept requests by processors to use existing labels after the trans fat labeling effective date.

Contract Manufacturing and Packaging Gain Mind-Share

Contract manufacturing and contract packaging are gaining mind-share among food processors as their companies strive to improve operational efficiency, shorten time to market and improve cost control.

Elite FX Celsius Cola

Elite FX combines spiced-up flavors with vitamins and a 'proprietary thermogenic blend' to produce Celsius, a carbonated soft drink it claims can burn calories.

Components of Effective Heart-Health Diets

The effective heart-health diet must be anti-inflammatory, anti-oxidant, anti-obesity and anti-hypertensive all at the same time. Anti-diabetic also comes in. And of course, it has to taste good and be convenient, otherwise nobody will stick with it long enough for it to be effective.

Natural Acrylamide in Food Faces FDA Scrutiny

Are warnings for acrylamide in foods informative, premature or preempted?

2005 Processor of the Year: Tyson Foods

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.

Tyson Discovery Center Cooks Up the Future

Tyson's soon-to-be-completed research, development and training facility is a $52 million commitment to continuing product excellence.

Tamper-Evident Features Protect from Tainting and Sampling

From tapes and bands to light-emitting polymers, tamper-evident features protect products (and processors) from tainting and sampling.

Why a Processor of the Year?

We have companies large and small among the readers of Food Processing. While most realistically cannot aspire to be a $26 billion company, we hope there are lessons in the Tyson story that can take you to $26 million, if you’re below that.

Marketing 101 - The Final Chapter

After about 100 columns, John Stanton is retiring. Will you take up his crusade against brand erosion and bean counters?

Bioterrorism Recordkeeping Essentials

This month, FDA expects food companies to start "one-up, one-down" recordkeeping.

Expanding Americans' Love for Seafood

Americans' love for seafood can be stretched to new varieties with a little education and some care in processing.

2006 Flavor Trends Forecast

Here, too, health exerts its influence: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety?

January 2006 New Food Rollout

Birds Eye Steam and Serve side dishes; Kraft’s healthier mac and cheese; frozen premium fruit from Dole; Crystal Light for bottled water; Mega M&M's; Pepperidge Farm Chocolate Dipped cookies

Berries On Their Way to Becoming Top Healthful Ingredient

Berries have bounced their way into cereals, energy bars and beverages. Check out how far they've come when it comes to being a favorite healthful ingredient.

Top 10 Food Brands of 2005

Our picks for those trademarks that have withstood the test of time and forged an emotional connection with consumers.

Food Industry New Year's Resolutions for 2006

What resolutions have you made for processing in 2006? Editor David Feder has a few suggestions.

Institute of Medicine Report Based on Outdated Research

Editor Dave Fusaro critiques the Institute of Medicine report on food advertising and childhood obesity, noting that it is based on outdated research.

2006 Manufacturing Survey

Once again, food safety is manufacturers’ No. 1 concern - but Osama, Katrina and Reddy Kilowatt are out there, too.

McDonalds Asks Consumers to Make Wise Choices

McDonald’s is fighting a battle for the entire food industry, putting nutrition facts on wrappers and asking consumers to make wise choices.

New Food Rollout for February 2006

Hershey's Kissables; Birds Eye’s Herb Garden Collection; Quaker Life with yogurt; DiGiorno’s wheat pizza; Cheez-It Fiesta; Seattle’s Best Coffee at home.

How Food Processors Removed Trans Fats Ahead of Deadline

Here's how several processors removed trans fats before the Jan. 1 labeling deadline.

FDA Denies Petition on Whole Grain Descriptors

Currently, hundreds of products are marketed with “whole grain” statements, despite ambiguity concerning the regulatory status of descriptors such as “good” and “excellent” source.

Iron and Zinc Fortification

National health surveys claim almost three in four Americans don't meet requirements for zinc and iron.

Communicating Whole Grain Needs to Consumers

Wellness Foods Editor David Feder ponders how food and nutrition professionals can best communicate to consumers advice on how to boost their intake of whole grains.

Pasta Category Redefined with Healthier Options

Efforts to bring pasta back to consumers with high-antioxidant, organic, whole-grain and multi-grain products are redefining the category.

Young Cooks Look for Easy Ways to Wow

Cooking is an option, not an obligation for 20-Something cooks; but they want to improve their cooking skills.

Selling Wellness to Consumers

Food Processing columnist Diane Toops discusses how multi-dimensional marketing provides the healthiest fit.

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.

Is Glycemic Index Here to Stay?

Glycemic Index either will be the next big fad or will fizzle under its own conflicting character. More research is needed before processors should jump in (but that didn’t stop the Atkins frenzy).

Newman's Own, Kettle Foods, and Naked Juice In Sync with Customers

Newman's Own Organics, Kettle Foods and Naked Juice are in sync with their customers in ways envied by mega competitors.

Is Biotechnology the Future of Food?

Why not a conference on biotechnology, but with the food industry calling the meeting to order?

Chicken a Consistent Growth Vehicle for Most Processors

Chicken has been a consistent 5% annual growth vehicle for most processors.

Salt Unworthy of Being Demonized

The Salt Institute justifiably asks “Where’s the outrage?” over the lack of fair play in the science media when salt proves yet again unworthy of being demonized.

First Class Glass Packaging

Processors gravitate to glass packaging for branding, premium positioning and product protection.

FDA Needs to Further Define Whole Grain Labeling

Editor in Chief Dave Fusaro urges food processors to tell the FDA to finish the job and define what are 'good' and 'excellent' sources of whole grains.

Asset-Swapping Changes the Faces of Numerous Businesses

Unilever, ConAgra, Del Monte and Pinnacle will look significantly different once the dust settles.

Food is Big News

News and Trends Editor Diane Toops examines media’s influence on consumer concerns.

Work Phytochemicals into Your Food Products

The scientific and marketing imperatives mount for working phytochemicals into your food products.

ConAgra Superpremium Canned Vegetables

ConAgra's Hunt's brand tries to create a superpremium category for canned vegetables.

More Ammo Brought into Fight Against Diabetes

Diabetes afflicts an ever-growing percentage of the population. However, creators and manufacturers of foods designed either directly or indirectly to prevent the development of obesity and diabetes, are bringing more and more ammo to the battle every year.

Gluten-Free Market Rapidly Expanding

The market for gluten-free foods, currently at about $600 million annually, may be only a small piece of the overall food market, but the category is growing extremely fast.

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.

Vitamin D and Calcium Work Together

It’s well known that calcium is needed for bone health, but vitamin D is often taken for granted.

The New Diabetes Formulation Paradigm

The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories.

Liquid Meal Replacements

The line has blurred between functional beverages and meals in a can, but both have come a long way toward providing more whole - and wholesome - nutrition.

Marketing Products Using the Dietary Guidelines

Companies must ensure that any marketing use of the guidelines is truthful and not misleading within the total context.

Potatoes Villainized by Questionable Science

Questionable conclusions and reckless reporting have painted potatoes as dietary 'bad guys.' Dr. Anthony begs to differ.

Plant Procedures to Keep Allergens Out of Your Products

An allergen in your product or processing area could prove tragic to company and consumer. These plant procedures can help keep your products true to their ingredient statements.

WTO Sides with U.S. on GM Crops

What the World Trade Organization decided on biotech foods in the European Union, and what it means to American producers.

Trident Splash Peppermint and Vanilla

They came, they saw, they chewed, and then our 7th grade panelists concluded, "Peppermint and vanilla mix well."

Designing Foods for Weight Loss

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

Science Degrees Can Be Used to Mislead

"Vitamin E is harmful", "salt is poison", "organic cookies decimate the endangered orangutan habitat" and "the childhood obesity crisis is a red herring made up by the liberal media." These assertions are just a sampling of the flagrant misuses of science degrees by people who should know better....

Packaging for Organic and All-Natural Products

Package structures and graphics are rising to the occasion as organic and all-natural products go mainstream.

Training and Sustaining Your Workforce

Automation, software and PLCs dictate the workforce requirements in the contemporary food plant, and processors everywhere are struggling to find workers with the skills to keep plants running smoothly.

Bird's Eye Steam and Serve

Birds Eye Steam and Serve offers quality vegetables expertly prepared with a gourmet sauce … at nearly 3 bucks.

Umami Gets a Lot of Publicity

The fifth basic taste sensation -- umami -- has been getting a lot of publicity lately.

Microwave Popcorn Increasingly Popular

The popularity of microwave popcorn just keeps growing.

FDA Budget Cut May End Food Contact Notification Program

The agency’s proposed budget may mean an end to the efficient and speedy Food Contact Notification Program … and two- to five-year waits for reviews.

Reser's Fine Foods Rises from Humble Beginnings

A lot of food companies started out dreaming big dreams based on a really good family recipe. Editor in Chief Dave Fusaro takes a close look at one of them: Reser's Fine Foods.

Are You Communicating with Teens?

They're numerous, cool and impressionable. They already spend millions. In a decade or so, they’ll be your primary market. Are you talking teens' language?

Healthier Products Abound at 2006 FMI Show

The FMI show proved food processors are trying their best to formulate with the Dietary Guidelines in mind.

Consumers Not Always Honest on Healthy Eating Surveys

Consumers may fudge answers on healthy-eating surveys, but they also appear to know what they’re supposed to eat and what to avoid.

Americans Look for New Cheese Options

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

Americans Looking for Wiser Restaurant Menu Offerings

The many Americans who eat out increasingly are seeking wiser menu offerings.

Codex Standards Help Resolve Trade Disputes

No longer the province of food scientists, Codex meetings and standards play a role in the resolution of trade disputes.

McCormick Introduces Spice Grinders

McCormick and Co. supports cooking use of spices while also moving them to the table.

Nutrition's Effect on Menopause

Today, more than a third of the contemporary woman's life is in menopausal and post-menopausal phases. Not surprisingly, more functional foods are addressing major needs of women.

Organic Foods are Where Innovation and Sales Growth Meet

A visit to the "Power of Five" conglomeration of food shows in Chicago last month left the distinct impression that organic foods "are where it's at" in terms of innovation and sales growth.

Plant Moisture Control

Once-ignored USDA requirements for condensation control are compelling processors to take a closer look at humidity problems. Also: tips on choosing between desiccant and mechanical dehumidifiers.

Survey Says Nearly Half of Consumers Don't Count Calories

If a calorie is consumed in the forest and no one is there to count it, will it still show up on your waistline? We analyze the IFIC Foundation Food and Health Survey’s disturbing finding that 43 percent of consumers refuse to even think about keeping track of their caloric intake.

A Commentary on CSPI's Latest Crusade

The task of responding to the latest crusade from the Center for Science in the Public Interest (CSPI) has become almost tedious, says writer Radley Balko in this article from TCSDaily.com. He discusses CSPI's lawsuit against Kentucky Fried Chicken and its attacks on Starbucks for its ...

New Developments in Sugar Formulation

An important product development tool, sugar provides function as well as flavor. New developments are removing calories and even the sweetness for new formulation possibilities.

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.

Self-Regulation of Advertising to Children

Emotions run high when it comes to advertising to kids, but processors have an alphabet soup of tools for enacting voluntary regulations.

Food and Beverage Market for Kids Growing Like a Weed

By 2007, sales of kids’ foods and beverages could reach as high as $38 billion or more.

EU Rules on Health Claims Take a Step Forward

Ten years in the works, the European Parliament’s review of health and nutrition claims on food labels may end a longstanding prohibition against claims relating to human diseases.

Extreme Makeovers for Processing Plants

Need to give your plant a facelift? Start with materials and designs that spell safety, cleanliness and a spankin’ new look.

Gourmet Foods Need Visual Sizzle

The packaging recipe for high-end foods and beverages pairs visual sizzle with product protection.

2006 FMI Show Full of Innovative Products

The annual FMI show provides a look at the many innovative products hoping to find space on the shelf.

Consumers Seek Diet Solutions from Food Industry

Consumers seek diet solutions from the food industry, which they still trust.

Candy Show 2006 Brings Out the Inner Child

The usual, delightful sugar and spice plus plenty of chocolate … and fortified candy arrives on the scene.

2006 Institute of Food Technologists Show

Health and nourishment were the key ingredients at June’s IFT show.

Prototype Products at the 2006 IFT Show

IFT’s prototype products sizzle with innovation.

Diet and Cancer

Over the past 50 years, deaths from heart disease, stroke and infectious diseases have decreased significantly, but the same cannot be said of cancer.

Media Reaction to Soy Overstates Risks

Soy recently got its turn under the hot lamp of media accusation for crimes committed in the name of health. Research purportedly linking soy to cancer has been splattering the pages of popular media with its tofu gore. As always, the truth is more benign – pun intended – than the columnists ...

Opportunities and Challenges of Functional Ingredients

Common use in dietary supplements simply does not go far toward establishing GRAS status for a functional ingredient’s use in conventional foods.

Five Tips on Making the Most of your Portable Blenders

Five tips on how to make the best use of your portable mixers.

Improving Flavors for Kids' Foodservice

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

Processing Innovation is Alive and Well

Processing innovation is alive and well. We look at five technologies of tomorrow that are available today (or soon): supersonic processing, high-pressure sterilization, bioseparation, radio frequency heating and carbon dioxide extrusion.

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Displaying 125-248 of 6216 results