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Bring on the heat!

Cost, quality and safety concerns of food processors drive improvements in heat transfer systems.

Food Trends: What will be the top flavors for 2005?

Going into the new year, specific Asian tastes, citrus, herbs and even chocolate seem poised for popularity.

Healthful flour alternatives

Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb foods.

Manufacturing concerns for a scary new world

Food safety, plant security, traceability among top issues for 2004

FDA GRAS Exception Explained

The GRAS exception exists so FDA does not spend valuable resources reviewing things that clearly are safe.

Designing Food Safety Into Your Plant

Don't make food safety an afterthought. Carefully planning the design and materials used in your plant can help insure the safety of your food production.

Glycemic Index is Not for Everyone

This month, Dr. Mark Anthony warns us of a new twist on the old low-carb nutrition fad. Handy as it is for diabetics, the Glycemic Index isn't the "be-all and end-all" of carbohydrate nutrition for everyone.

U.S. Regional Cuisine to Watch Out For

Introducing more U.S. regional cuisines worth getting acquainted with.

Functional Beverage Market Grows Aggressively

Because of the convenience and pleasure they offer, functional beverages are one of the most aggressive growth segments in the health and wellness foods arena.

What Makes a Snack Good or Bad?

Editor David Feder, R.D., wrestles with the question of what makes a snack -- and snacking in general -- "good" or "bad."

Offset Research and Development Costs with Tax Credit

Updated regulations may offer a new means for increasing your bottom line.

April 2005 New Food Rollout

Haagen-Dazs sees the light; plant sterols pump up Yoplait; Sargento goes for the bold; Kraft delivers a calcium boost; Coke pushes the throttle; Twist [your] Brain around this!

Johanns Reveals FDA's 2005 Food Pyramid

MyPyramid interactive food guidance system offers Americans "Steps to a Healthier You."

Inspection Technologies Keep Quality High in Packaging Systems

X-ray, metal detection and vision technologies keep the quality in your packaging systems.

Food Bars Ideal for On-The-Go Consumers

Breakfast/cereal/snack bars are ideal for on-the-go consumers; and they can mesh well with the new Dietary Guidelines.

Obesity Blame Game Targets Advertising

The Alliance for American Advertising plans to change public perception that advertising makes children obese.

Rush to RFID or Wait for Proven Benefits?

Are you rushing to meet Wal-Mart's deadline or waiting for proven payback on RFID?

2005 Annual Manufacturing Trends Survey

Food safety is still everyone's top concern, but recruiting workers to make our food is a growing worry.

Kerry Americas Chef Prefers Fresh Ingredients and Simplicity

After 25 years in the food industry, Danny Bruns, corporate chef for the seasonings division of Kerry Americas, has no patience for labor-intensive recipes or confusion cuisine.

New Food Products: Planters Nut-Rition Almonds

The health message is the new product for Planters Nut-rition almonds; but who's nuts enough to pay $5.99?

Using the 2005 FDA Guidelines

Will you reformulate or repackage your food products to take advantage of the new recommendations?

Are Capital Spending Fortunes Improving?

Several companies are placing big bets on the recovery by building 'world's largest' processing plants.

Flavors and Seasonings Combine in Flavor Systems

Trend: Flavors and seasonings are being combined in flavor systems.

Reformulating for Seniors

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

May 2005 New Food Rollout

Monthly feature describing new retail food products.

Only You Can Make the Food Pyramid Work

Editor Dave Fusaro urges processors to make the most of USDA's new Food Pyramid.

New Health Benefits of Lycopene Discovered

Lycopene, the disease-protective antioxidant from tomatoes, is showing a wealth of new health benefits.

Processors Target Diabetes Control

Diabetes control is more than just watching sugar intake. Today’s processors put new advances in diabetes science to practical and innovative use.

2005 Montreal Research Chefs Assn. Conference Report

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.

Meat Safety Under the Microscope

The initial bull market for beef created huge trade for low-priced, good quality meat. But it also opened the door to food safety and health issues.

Top 11 Most Influential People in the Food Industry

Our picks for the 11 most influential people in the food industry don’t believe in the status quo.

Trans Fats Inspire Fear and Loathing

With the labeling deadline approaching and consumers becoming wary, processors search for substitutes for the functionality of trans fatty acids.

Information On Legume Flour

Between the interest in fiber and food allergies and other health issues such as celiac disease, it’s time to spill the beans about these specialty flours.

How Big a Category is Wellness?

Low-carb is slowing but not gone; organic and low-sugar are soaring in sales.

The First Food Pyramid Never Worked

Rather than admit failure, the government acts as if the guidelines have been working and gives us more of the same.

The Disappearing Middle Class

Contributing Editor John Stanton suggests that processors may need to learn how to market food to the "have-nots. "

FDA Weighs Labeling Changes

One issue is if food packages that can be reasonably consumed at one time need to declare the whole package as a single serving.

Make the Dietary Guidelines Mandatory

Maybe the time has come for a little health fascism. Historically, it made for well-disciplined railroad schedules.

Bad Science Slams Salt

Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest in reports that had all of the trappings of legitimate science, but little - if any - substance.

Behavior Modification Presentation at Research Chefs Assn Conference

Editor Dave Fusaro recounts Dr. Dean Ornish's presentation at the Research Chefs Assn. conference.

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.

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Displaying 61-120 of 6216 results