Displaying 1–25 of 114 results for Mark Anthony, Ph.D., Technical Editor
But don't rush to judgment on either side of the sodium debate.
What flavors will entice consumers in 2012? Think ethnic fusions, authentic' spice blends and exotic fruits.
How did a grain protein a statistical handful of people are allergic to end up the ingredient non grata of the 21st Century?
Food processors would be wise to decipher the subtle differences between soluble and insoluble fibers.
Consumer interest in natural and organic products is translating into some colorful innovations.
Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste.
Specialty foods is a unique but wide-ranging category with one important commonality: high margins.
So do honey and monk fruit/luo han guo extracts, as drink makers try to reduce calories while also keeping labels clean and simple.
When an irresistible force like the craving for a snack meets an immovable object -- say, the need to eat more healthfully -- something's got to give. That something could be the look and feel of traditional savory snacks.
The relationship between diet and the immune system is highly complex. Yet there is solid science behind eating the right foods to help support immune function.
As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts.
Ace-K, honey make inroads as sweeteners; gums and nuts play supporting roles.
Clean labels for millennials, fortification for baby boomers and food's effects on the environment will be among the product development trends of 2015.
HFCS or call it corn sugar is as sweet as sugar because it is sugar.
And guilt comes in many forms: unnecessary calories, gluten and "artificial" sweeteners and color additives among them.
Oats have drawn considerable attention for their content of the soluble fiber beta-glucan and its ability to trap bile and prevent its reabsorption.
Omega-9 fatty acids - while not essential, because your body can make them - have a number of health benefits.
Processors are providing and wise consumers are choosing foods that just may turn around the obesity epidemic.
As grain processing and consumer tastes progress, processors answer with new products.
Aroma is the first cousin of taste. In fact, much of what we call taste is an intricately entwined matrix of flavor, aroma chemicals and texture or mouthfeel.
2008 will see innovative ingredients and applications to match the increasingly sophisticated tastes and concerns of health-conscious consumers.
With good reason, many ethnic foods are associated with health-imparting benefits.
Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health.
After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits.