March 2005 Issue
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.
If the consumer is likely to be misled by the use of a misdescriptive geographic indication, then the indication may not be used.
This month's hot properties include high-fiber kids' cereal, whole-grain bread, tweak-your-own-flavor gum, super fast side dishes, the Doughboy on ice, and personalized M&Ms.
The guidelines certainly provide some additional momentum toward revisions in the Nutrition Facts box.
Some consumers are looking for sensory sensations that tickle their taste buds.
X-ray, metal detection and vision technologies keep the quality in your packaging systems.
Tea adds a subtle yet distinctive edge and can be a reliable and exciting flavor component.
Chef John Folse explains how he conquered a problem unique to Louisiana cooking.
"It's like a bad version of Cinnamon Toast Crunch", says one teenage product tester.
Breakfast/cereal/snack bars are ideal for on-the-go consumers; and they can mesh well with the new Dietary Guidelines.
The Alliance for American Advertising plans to change public perception that advertising makes children obese.
Food safety is still everyone's top concern, but recruiting workers to make our food is a growing worry.
New Hershey's Cookies, York Peppermint Pattie variety deliver convenience and indulgence in portion-controlled packs.
I'm glad Sara Lee chose Hillshire Farm over Wonderbra.
The learning curve may be longer for Thai than for Italian or Mexican, but if the popularity of pad thai is any indication, this cuisine is fit to be Thai-d.
Breakfast foods are finally getting their fair share of soy.
What is there to not attract people to Thai? The typical Thai dish balances all flavor elements; sweet, astringent, salty, piquant, tart and uomi (meaty); with a surprising lightness and delicacy that makes for a whole greater than the sum of its parts.
Despite the "information explosion," many of the things we need to know -- including consumer food preferences -- remain as elusive as ever.