February 2007 Issue
While Americans are not protein-deficient, the nutrients roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.
We may see the creation of a Food Safety Administration, taking all food safety activities from FDA, USDA and EPA.
Cooking Light survey finds Americans more knowledgeable about nutrition and health but less inclined to exercise.
February's Ingredient Round-Up features colorants, including custom colors and blends, natural pigments and natural red coloring.
Callisons' Seasoned Skewers make it easy to impart exotic flavors to meats and other foods on the grill or in the kitchen.
February's best new food products include a candy and video game fusion from Nestle; shelf-stable chicken breasts from Bumble Bee Foods; flavored oven-roasted peanuts from Diamond Foods Inc,; Newman's Own Organics' breath mints; asian noodles and condiments from Ka-Me; and NutriPals Balanced nutrition bars and drinks from Abbott Laboratories.
You have identified the food industrys best suppliers of ingredients, equipment and services in our fifth annual Readers Choice Awards.
A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.
Lots of formulations are adding fiber and whole grains to recipes. Don't let the R&D dept. gum up your machinery!
How some food marketers use emotional triggers and sensory cues in packaging design to attract buyers and to create a bond with the brand.
Food processors with branded or private label items in multiple categories can use the psychological power of repetition to boost consumer awareness and possibly even sales.
February's Equipment Round-Up covers packaging machinery that can help bag, wrap and seal products.
Theres a lot of collective wisdom in the voices of 416 food industry professionals.
Consumers believe food can enhance health but they are not consuming functional foods as a cure for particular health concerns.
A reborn New Orleans plays host to the Research Chefs Assn. Culinology conference, March 8-11.
The new shape of Butterfingers are a fast, portable snack, according to our panelist of 8th graders.
People with higher vitamin D levels are less likely to die of colorectal cancer, researchers said, but the vitamin does not appear to affect the chances of dying from any other type of cancer.
Consumers' food flavor preferences are increasingly polarized between two trends: novel, striking and often ethnic flavor profiles, and nostalgic traditional flavors. These are not mutually exclusive trends as consumers will migrate between the two based on varying individual need states, demographic and occasion-related factors. Obtain exclusive data concerning ethnic food consumption and flavor claim incidence over time and understand the differing motivations and occasions influencing consumers' flavor choices with this report from Datamonitor.
Maybe it was end-of-year house cleaning, but it seems late December and January brought an unusual level of executive appointments to food and beverage companies.
Sara Lee Corp. in late January unveiled plans for "The Kitchens of Sara Lee," a multi-million dollar research and development campus to be located adjacent to the companys year-old corporate headquarters in Downers Grove, Ill.