Displaying 51–75 of 353 results for Diane Toops, News and Trends Editor

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Generation Go Goes Entrepreneurial

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JWT releases its annual year-end forecast of key trends that will drive or significantly impact consumer mind-set and behavior in the year ahead.

For Downturn Shoppers Home Is Where The Best Deals Are

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The ongoing economic downturn has spawned a new breed of consumer, downturn shoppers, who are continuing and extending their frugal practices, significantly impacting when, where and how they purchase consumer packaged goods.

2012 Food Industry Outlook: A Taste of Things To Come

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Healthier foods, more nutraceuticals, greener everything and other challenges and consumer trends for the new year.

Huffington Post Casts Predictions For The Culinary World

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The economic doldrums of the past few years have hit most restaurants hard, but fast casual is flourishing, reports the Huffington Post.

Food Biz Kids: Triple Double Oreo Twice as Big Not Twice as Good

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Our young testers ask about the chocolate treat: 'Does the world need another Oreo?'

Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the...

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While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.

Toops' Scoops: The Real Thing Turns 125

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Two American icons, Coca-Cola and Lady Liberty, celebrate their anniversaries.

Food Processing Picks Favorite New Food and Beverage Products of 2012

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Our annual review of the favorite new foods and beverages introduced this year.

IDDBA Report Finds Health-Conscious Consumers Move To Dairy Aisle

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An expanding array of good-for-you products is pulling health-conscious customers into the dairy department, according to the Madison, Wis.-based International Dairy-Deli-Bakery Association.

Consumers Moving to Dairy for Protein Options

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Protein power is an increasingly important component of a healthy diet.

Toops' Scoops: Kicking the Pyramid Into Oblivion

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Just as MyPlate begins to get traction, a controversy begins.

GenoVive DNA Dieting May Usher In A New Era Of Weight Loss

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New Orleans-based company discovers the emerging science of nutrigenomics — the study of how genes and nutrients interact and how this affects our body's ability to function.

Product Developers Find Ethnic Flavors Continue To Succeed with U.S. Consumers

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With Mexican, Chinese, etc., now mainstream, adventurous shoppers look for Thai, Japanese and Caribbean foods.

One-on-One: Gary Erickson of Clif Bar and Co.

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Food Processing's Diane Toops catches up with Gary Erickson, founder, co-owner and co-CEO, Clif Bar & Co.

One-on-One With Kettle Cusine's Jerry Shafir

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Food Processing's Diane Toops sits down with Jerry Shafir, CEO of Kettle Cuisine, who is celebrating 25 years of souper success.

Top Food and Beverage Companies: Leaders in Sustainability

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How big food and beverage companies and small ones are protecting the planet and their bottom lines.

IFIC Survey Zeros In On Consumer Perception Of Health And Wellness

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The International Food Information Council Foundation's seventh annual 2011 IFIC Functional Foods/Foods for Health Consumer Trending Survey shows 87 percent of American consumers are interested in learning more about beneficial products that can provide a host of health benefits, from maintaining...

IFIC Survey finds answers to what Americans consider when shopping for food

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Taste, price and healthier foods and beverages get high marks during the International Food Information Council Foundation's annual 2011 Food And Health Survey.

Toops' Scoops: Cool Delights at a Hot 2011 IFT

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New food and beverage product prototypes keep us coming back for more.

Food Biz Kids: Mixed Grades for Quaker Mix-Up Creations

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Our junior high product reviewers liked that they could 'Play with your food without getting punished.'

Advice to Food Processing Suppliers: Adapt to stay innovative in the marketplace

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Tom Egan, vice president, industry services, Packaging Machinery Manufacturers Institute, discusses key challenges and opportunities for suppliers.

2011 IFT Food Expo Proved Fulfilling

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Despite fewer visitors, IFT's June show in New Orleans satisfied attendees and exhibitors.

Breakfast Trends: New Ingredients Help Wake America Up

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Substitute new ingredients to make 'the most important meal' even healthier.

Chefs Innovate With Almonds

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The Almond Innovation Project — an Almond Board of California initiative — offered chefs free-reign of the Culinary Institute of America kitchens, inviting them to experiment with flavors and cook with almonds.

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