October 2013 Issue
Natural sweeteners, high-pressure pasteurization, resistant starch and robots are modern marvels changing the way we make food.
Buoyed by a wave of steady growth, North American confectioners are lowering operating costs and climbing aboard the healthy-eating bandwagon.
It can be done. Ingredient substitutions exist that can remove fat and calories and insert fiber and whole grains tastefully.
According to an Interbrand survey, the beverage company ended its 13-year run by being upended by Apple and Google
Industrial metal detectors may be old technology, but greater sensitivity, fewer false rejects and ease of use are helping them maintain their relevance in food and beverage inspection.
She may have won with the lawsuit dismissed, but the Paula Deen brand will never regain its luster (or revenue).
Authentic flavor is a start, but ethnic food ingredients now face the same scrutiny as their apple pie neighbors.
If not the agency, then the courts may, as scrutiny of the ingredient ramps up.
Harvest a few good laughs by coming up with a caption for our October cartoon.
Maximizing a food's percent daily value of protein requires careful calculations.
When it comes to beverage packaging, designers are using structural innovation to make every part of the pack perform.
In recent years, a research explosion within the scientific community arose regarding what is termed the "gut microbiome."
To salt or not to salt still remains an open question but there's no question consumers seek sodium-reduced foods.
You're the solution, not the problem.
Food and beverage processors greet the Autumn chill with sweet and savory flavors that consumers will fall for.
A year ago, the food industry lost one of its fiercest advocates and fondest pundits — Diane Toops. Although her voice is now silent, her legacy perseveres through her writing and the memories of the many people she touched during her tenure in the industry.