October 2004 Issue
Food processors take a fresh look at this established technology and find it appeals to club store consumers as a stable replacement for cans.
For every consumer niche--low-fat, low-carb, organic, even kids--processors can create a sauce, if they have the right ingredients and technological know-how
It seems the entire country is obese, so there's probably no more critical or far-reaching issue right now than healthier foods.
The low-carb light in the trend tunnel may have held all the menace of an oncoming train, but it has turned out to be the best thing for the baking industry since sliced bread.
Thank freeze-drying, IQF and MAP for quantum leaps in the quality of foods.
Whether you want to build in low carbs, health benefits or ethnicity, cheese is a delicious formulation solution.
'Swinging for the fences' shouldn't come at the expense of hitting singles.
The shelf-stable milk bottle, aseptic box and stand-up pouch will make museum pieces out of gabletop cartons, cans and many other packages.
An employee audit and supervisory training will reduce the appeal of the union.
Whether they take the form of a pyramid, a plate or whatever, the 2005 USDA Dietary Guidelines are on their way with more than the recommended allowance of controversy.