Voices: Ingredient Insights
The food industry has sadly lost one of the nicest people on earth. In keeping with her extraordinary sense of flair, Diane Toops, my dear friend and fellow editor, passed away on Halloween evening. She was a rare gem—kind, gracious and seriously funny—and was loved not only by her fans, readers and clients, but also by editors and writers at other magazines.Read More
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- Feb 29, 2012The food industry is investing heavily in a growing body of specialized ingredients, but the scientific names of many of these materials can have a chilling effect on the ignorant and become a stumbling block in the future of the ingredient.
- Jan 23, 2012Protein is getting a lot of attention for the right or wrong reasons.
- Jan 9, 2012This year specific ingredients will take off and stretch emerging and ongoing trends to their full potential.
- Mar 18, 2009Inulin, oligofructose and other forms are lowering cholesterol, slowing glucose absorption and adding satiety to an increasing list of foods, and even beverages.