July 2006 Issue
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.
The AMA is battling salt. What if the organization got involved with something its members actually have proficient knowledge about? Say, infectious diseases?
Our 7th-grade panelists sampled a new General Mills snack product and though the ingredients were mixed, the reviews were not (mostly). All but one taster gave Chocolate Chex Mix a thumbs-up.
Ten years in the works, the European Parliaments review of health and nutrition claims on food labels may end a longstanding prohibition against claims relating to human diseases.
Anticipating and acting on trends can make or break a company. It pays to know which ones are still in the game and which are emerging.
Need to give your plant a facelift? Start with materials and designs that spell safety, cleanliness and a spankin new look.
The packaging recipe for high-end foods and beverages pairs visual sizzle with product protection.
This "baker's dozen" of material handling equipment spans a broad range of applications, from lift trucks to conveyors to belts.
A 1.3 billion-person market cannot be ignored as a potential customer or a competitor.
Four new Bulls-Eye barbecue sauces; infused skewers flavor from the inside; Coca-Colas Vault; Hormel Natural deli slices; ConAgras Ultragrain becomes a home flour; Hamburger Helper microwave singles.
The annual FMI show provides a look at the many innovative products hoping to find space on the shelf.
Consumers seek diet solutions from the food industry, which they still trust.
Balance introduces consumers to the concepts of 'good' fats and omega-3 fatty acids.