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R and D Application
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 | A Blend New Day
Clinical data shows that diets high in omega-3 fatty acids are especially beneficial for individuals at risk for heart disease, stroke, immune response disorders and mental illness, lactating and pregnant women and infants.
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 | A Clarifying Moment
“In vino veritas” translates into “in wine lies the truth.” However, when phenolic compounds are found in a glass of wine, beer or juice the truth can be quite cloudy.
Marcia A. Wade, Technical Editor
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 | A Flavor for Authenticity
Food developers constantly search the globe for the latest trends in ethnic tastes. A hot spot of new product development continues to be the ethnic foods category of the prepared foods market.
Kerry Hughes, Technical Field Editor
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 | A Little Help from Some Friends
The technical expertise offered by a research center helped an entrepreneur and his wife bring calcium-fortified Refreshing Power Milk (RPM)[tm] to market.
by Julia M. Gallo-Torres
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 | A Little Leavening
With so many products vying for limited refrigerator and freezer space, food developers need to make certain their products outperform those of the competition.
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 | A Natural Rainbow
Consumers are much savvier about additives these days; they especially want foods with natural ingredients. “With the overall health concerns facing food consumers and the fast-growing market segment of natural and organic foods, people are more informed about the ingredients actually used in the foods they buy.
by Kerry Hughes
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 | A New, Healthful Oil
A creative spirit may lead companies to find problem-solving solutions for their customers in a variety of areas.
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 | A Sweet Imitation
Fruit products can be costly, due to their inconsistency in quality and supply.
Marcia A. Wade, Technical Editor
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A Taste of Honey
Recent studies show honey’s wide range of uses has gone unexplored, and food developers may be missing the boat when it comes to honey’s potential.
by William A. Roberts, Jr.
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Acacia Gum Flourishes as Health Aid
Soluble dietary fiber from acacia gum is a prebiotic with health-promoting properties, as well as a functional ingredient that emulsifies and stabilizes food systems.
by Fran LaBell
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 | Accept No Substitute
The disappointment in the taste of more-healthful low-calorie or low-fat items has left many food developers feeling cynical when it comes to ingredients touted as being healthier.
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Acidifiers for Flavor, Nutrition
Lactic acid is a natural by-product of human metabolism, and can be used as an energy source.
Amanda Archibald, Contributing Editor
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 | All Natural Preservation
The FDA final rule on the labeling of trans fatty acids (TFA) is the first significant change to the nutrition facts panel since the Nutritional Labeling and Education Act was finalized in 1993.
Marcia A. Wade, Technical Editor
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Amazing Maize -- June 2007
Aleading
supplier of nature-based functional and nutritional ingredient solutions for
the global food and beverage industries has a strong focus on innovation in
wholesome, natural and nutritious products.
by Barbara T. Nessinger
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 | Article: Ingredient Knowledge Crucial to Fine Formulations -- May 2008
Prepared Foodsí 2007 R&D Seminar-CHICAGO presentations helped refresh the knowledge of chemical leaveners for texture and volume, sodium acid sulfate to lower pH and extend shelflife, nutritive sweeteners to help weight management, enzymes to help tenderize meats and calcium phosphate in beverages.
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 | Article: Taming Texture -- May 2008
Prepared Foodsí 2007 Applications Seminar-CHICAGO offered advice for tackling texture challenges, including the use of hydrocolloids, certain dietary fibers and emulsification systems (among other ingredients).
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 | Ask the Expert: Whey Proteins and Nutrition Bars
Sharon Gerdes, a food technologist at the center of the comprehensive dairy technical support system of Dairy Management Inc.™ (Rosemont, Ill.), helps food and beverage manufacturers formulate successful products using ingredients such as whey protein concentrates and isolates, and non-fat dry milk. In this article, she addresses how whey proteins can extend the shelflife of nutrition bars.--Eds.
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 | Balancing the Tradeoff Between Fat and Taste
In our fat- and carbohydrate-conscious society, where the Atkins diet is the latest craze and one of the books on the New York Times bestseller list is The South Beach Diet, how do we still give our taste buds a workout along with our thighs?
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 | Beverages from Beans
Since the FDA approved the soy protein/heart health claim in October of 1999, many foods and beverages have sought to incorporate soy proteins and protein isolates.
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Blend Improves Croissant Quality
Once specialty items exclusively found in French bakeries, croissants have become American favorites that are eaten at any meal and sold in mainstream venues.
by Fran LaBell
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Blueberry Muffins on the Rise
By adding cellulose fibers to muffin batter, bakers can now determine design, crown height, and the shape of a muffin top.
by Fran LaBell
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Body-building Pizza? - April 2007
Imagine
your child standing in line for his/her school lunch. Today your child decides
to make a healthy choice—pizza! Functional foods are appearing in all avenues
of convenient eating, and a school lunch pizza fortified with whey protein is
just one example.
by Kerry Hughes
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Break Out the Grill
In the past 20 years, KFI has introduced over 50 varieties of Grill Flavors
by Marcia A. Wade
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Cheerful Cherries
Perhaps more than most fruits, cherries project the image of indulgence.
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 | Confections for the Health-Conscious
Demand for sugar-free and reduced-sugar confections is on the rise now that sugar is viewed not just as a calorie contributor but also as a carbohydrate with a poor glycemic index.
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Consumer Feedback Worldwide
The success of a food product depends upon maintaining superior and consistent product quality so consumers will continue to keep buying the product.
by Fran LaBell
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Consumer Research: Potently Portable -- November 2008
During this year’s IFT Show, held in New Orleans in June, Kevin Kimbell, with TKG Consulting, examined the large and growing markets catering to on-the-go consumers, all as a reflection of the “On the Go” theme for Virginia Dare Flavors at the show.
by William A. Roberts, Jr.
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 | Controlling Wayward Water
Certain FDA regulations help assure the safety of low-acid and acidified foods in hermetically sealed containers.
Richard F. Stier, Contributing Editor
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 | Crazy About Cream Cheese
Consumers enjoy eating cream cheese in everything from cheesecakes to pâtés, from Jell-O[tm] molds to stuffed mushrooms.
Veronica Berglind, Contributing Editor
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 | Custom-fit Foods
Heinz USA (Pittsburgh) encountered a bit of a sticky situation as the company began to develop Weight Watchers Smart Ones frozen entrees.
Marcia A. Wade, Technical Editor
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Cutting Into Value
Researchers have discovered that several tender and flavorful muscles could be extracted and turned into new cuts of beef that offer greater consistency and tenderness.
by Marcia A. Wade
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Delivering Dairy Flavors -- August 2007
Flavors are a mixture of compounds, distillates, concentrates, extracts and essential oils that are combined to give a specific flavor profile to a food.
by Richard F. Stier
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 | Developing a Complex
Some of the best-known discoveries were purely accidental. One example, a water-soluble fiber (WSF) product developed in Florida, took components with established beneficial effects and combined them in a new way.
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 | Double-duty Dietary Fibers
Anyone who believes that one dietary fiber fits all applications has not experienced the sensory disharmony of a soggy cereal breaking apart in milk.
Marcia A. Wade, Technical Editor
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 | Drawing Accolades
By racing to bring innovative new products to store shelves, developers of consumer packaged goods (CPG), such as food processors, fail to get the most out of their R&D investments, according to a white paper issued by Pittiglio Rabin Todd & McGrath (PRTM) Management Consultants (Waltham, Mass.).
by William A. Roberts, Jr.
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 | Egg-satiable
According to BusinessWeek magazine, “satiety” is the new buzzword in weight control efforts. Satiety is the state of being satisfactorily full, which means a person will less likely overeat.
by Marcia A. Wade
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Enzymes Increase Oils’ Healthfulness
Foods that people are cautioned to use sparingly for heart health—such as cooking oils, dressings, sauces, mayonnaise and spreads —now can be produced in healthier versions.
by Fran LaBell
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 | Everyday Aloe -- July 2007
What
is the most-used herbal ingredient across cultures? The answer may be
surprising: aloe.
by Kerry Hughes
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Exotic Mamey Sapota Fruit Sparks Tropical Flavors
The mamey sapota--an exotic tropical fruit popular in Hispanic venues--could soon be rolling into traditional American supermarkets as a flavor component in various food and beverage products.
KIMBERLY RINKER, Contributing Editor
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Expanding on Dietary Fiber
In June 2000, the American Association of Cereal Chemists (AACC) approved a new definition for dietary fiber.
by Linda Milo Ohr
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 | Extended Shelflife: Bar None
The most undesirable, often unpreventable characteristic of nutrition bars containing standard whey protein isolate is the tendency of bars to harden well within the first three months.
Marcia A. Wade, Technical Editor
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Extracts Expand Pickle Flavor Choices
Pickling, one of the most ancient ways to preserve food, relies on salty, acidic brine and spices and herbs to give foods distinctive flavors. Liquid spice and herb extracts help pickle processors achieve their flavor goals conveniently and consistently.
by Fran LaBell
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Extruded Healthy Products
A wide variety of new meat and meat analogue products made from soybeans, grains and legumes are perfect for consumers—whether they are seeking vegetarian, non-vegetarian or hybrid products.
by Fran LaBell
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Fiber Teases Out Texture Improvements
Potatoes are a versatile food. Not only are they enjoyed in a wide variety of forms, such as mashed, baked and fried, but potato-derived ingredients, such as starch, also are used in numerous
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 | Fish (Oil) Tales
During the recent Institute of Food Technologists (IFT, Chicago) annual meeting held in New Orleans, a group of industry professionals learned about the converging forces that are driving growth for omega-3 EPA/DHA from fish oil as a major new ingredient in food products.
Elizabeth Mannie, Contributing Editor
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 | Flavor Behavior
The games change, but the rules of flavoring stay the same. In other words, every food matrix is unique, and every flavor type is unique.
Marcia A. Wade, Technical Editor
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Flavorful Bases Fulfill Organic Requirements
Since 1990, demand for organic products has grown about 20% per year. According to industry estimates, U.S. organic retail sales in 2000 were expected to reach $7.76 billion.
by Linda Milo Ohr
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Focusing on Gum Arabic
Due to factors such as fluctuations in overseas raw material and increased usage of modified starches, gum arabic's use in the food industry has dwindled.
by Linda Milo Ohr
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 | For the Finishing Line
According to www. Supplementwatch.com, the sports nutrition market “is about $3 billion annually--that’s a lot of Powerbars!” The website also points out that a main problem with sports-oriented products is that consumers are not familiar with their proper use.
by Kerry Hughes
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 | Fried Foods Sans Trans
Trans fatty acids are a hot item in human nutrition. The majority of trans fats consumed are from partially hydrogenated oils. Hydrogenation allows oil processors to manufacture a wide range of fats with unique functional properties for use in applications.
Richard Stier, Contributing Editor
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 | Fruits from the Tree of Life
Since ancient times, the pomegranate and pomegranate tree have shown up as sacred symbols in many of the world’s religions.
by Kerry Hughes
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 | Fruity Fiber with FOS
Fruits are important sources of dietary fiber that can help reduce blood cholesterol levels and may lower the risk of heart disease.
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 | Functional Corn
Increasing interest in whole grains and high-fiber brans has opened the door for a broad range of corn and other grain ingredients for use in cereals, snacks and other fiber-enhanced foods. Corn is a key food in the diets of people in most parts of the world, and some say corn has advantages over other grains.
by Elizabeth Mannie
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 | Functional Non-GMO Soy
In recent years, perceptions of soy and soy products have changed dramatically.
Richard Stier, Contributing Editor
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Giving TLC--Tender Lasting Color
Phosphates, essential components of processed meats, are found naturally in living animal tissue as adenosine diphosphate (ADP) and adenosine triphosphate (ATP).
Marcia Wade, Technical Editor
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Grape Seed Extract Applications Expand
Product formulators familiar with grape seed extract are quick to think of this powerful antioxidant when designing dietary supplements.
Evelyn Leigh, Contributing Editor
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 | Gums and Beverages: A Natural Mix
Consumers have certain expectations with regards to their foods and drinks. A beverage in which the particulates settle is neither attractive nor appetizing.
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Healthy Bread Flavors - April 2007
According
to Packaged Facts, a division of MarketResearch.com, virtually every top
marketer introduced health-conscious bread in 2005.
by Kerry Hughes
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 | Healthy Sweetness
According to the “2004 Market for Weight Loss Eating” report by MarketResearch.com, low-glycemic food and beverage sales increased 33% in 2002, and at least 25% in 2003 (through December 3).
by Julia M. Gallo-Torres
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 | Hold the Cholesterol
Fried foods for many are considered a key element of the obesity issue.
Marcia A. Wade, Technical Editor
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 | In Compliance on Six Continents
To avoid potential customer, consumer, or regulatory nightmares, growers, brokers, grocery chains, and food industry processors must properly address pesticide management.
Del Williams, Contributing Editor
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 | In the Blend
Developing products which are functional as well as cost-effective seems more daunting than ever.
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Intestinal Ecology for Health
Today, probiotics are finding new applications again in foods as consumers seek new delivery forms.
Kerry Hughes, Field Technical Editor
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 | Ironing Out Fortification Wrinkles
Iron deficiency may soon be a problem of the past, and it has nothing to do with an increase in low-carb meat eaters.
Marcia A. Wade, Technical Editor
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Joint Health and Texture
With osteoporosis and osteoarthritis growing problems for an aging population, gelatin is a healthy addition to food products.
by Fran LaBell
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Konjac Gels Give Stability Choices
For centuries, people in Asian countries have been using the konjac, or "elephant yam," which is used as a tuber in their cuisine. Now, the special properties of konjac are available to U.S. food processors.
by Fran LaBell
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 | Life, Lot and a Label for All
Every day, in every country and in every food product development lab, these words will spring into a food formulator’s mind, “What if I…?”
Marcia A. Wade, Technical Editor
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MCTs: An Old Oil Is Taught New Tricks
With food and beverage makers looking for more low-calorie formulations, fats that provide traditional functionality without negative health implications are in demand.
Tom Zind, Contributing Editor
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Made to Last
One of the major challenges in formulating protein bars is getting them to taste right. However, bar manufacturers are frustrated when the work put into formulating a great-tasting bar goes to waste when it hardens on the shelf after only a few weeks or months.
by Julia M. Gallo-Torres
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 | Mainstream Organic Flavors
One stroll around IFT’s Food Expo last June is all the evidence that anyone associated with the food industry might need as proof that demand for organic food is on the rise. Just in case IFT was not convincing enough, along comes Wal-Mart, the world’s largest retailer, vowing to become a major supplier of organic products. Flavor suppliers who forged into the organic market as early pioneers have made great strides in their efforts to develop and manufacture organic products, but suppliers may need to redouble their efforts as demand increases, regulations change and competition grows.
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 | Malted Grains Add Colors and Flavors
The growing demand for healthy, wholesome foods has driven functional foods into an exciting growth market, fueled partially by the demand for foods that contain whole grains.
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Matrix Loaded Flavor
A family of encapsulated flavors made with proprietary extrusion technology offers better retention of volatile top notes, and a long period of stability so that consumers get the maximum flavor quality and impact in food products.
by Fran LaBell
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Mimicking Meat
Interest in the use of soy proteins has soared since the FDA approved the health claim linking soy protein and heart health in 2000. Additionally, the interest in vegetarian meals continues to expand.
by Julia M. Gallo-Torres
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 | Mold, Mold Go Away
Preservatives such as the organic acids sorbic acid and calcium propionate inhibit mold growth, but only work within a limited pH range. They can adversely affect desired yeast viability.
by Julia M. Gallo-Torres
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More Cheddar Flavor, Less Fat
Cheddar cheese is one of the most popular flavors in the U.S. It can add the perfect touch to dry mixes, seasoning blends, sauces, soups, dips and dressings.
by Fran LaBell
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 | More Than a Mask
Many of today’s consumers expect their foods not only to taste good, but also to be good for them.
by Julia M. Gallo-Torres
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 | New Churn Technology in Frozen Desserts
Recent trends show that ice cream sales have been flat to declining in most categories, with the exception of low-fat ice creams. The International Dairy Foods Association (IDFA) reports that overall ice cream sales were down 1.8% in 2004 when compared to 2003.
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New Dimensions in Sensory Analysis
New computer technology is bringing an added dimension to sensory analysis, giving food product developers an additional tool to formulate and improve the taste of their food creations.
by Fran LaBell
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New Functions for Flavors
Doing more with less is the mantra in the food industry these days, and is often an absolute necessity in order to remain competitive.
Brian Keating & Evelyn Leigh, Contributing Eds.
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 | Nuts about Heart Health
Almonds are taking their place next to soy on the heart healthy platform and making moves to step up to a loftier dais.
Marcia A. Wade, Technical Editor
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 | Oats--the Organic Grind
The natural foods industry growth is compelling, with forecasts of 15%-20% yearly, says PaineWebber analyst Mark Hanratty.
Kerry Hughes, Technical Field Editor
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 | Oils for Healthy Eating
For many people, fat has negative connotations. However, the human body needs fat for energy and as a precursor to many of the body’s metabolites that are necessary to live.
By Richard F. Stier, Contributing Editor
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 | On-the-Go Gourmet
U.S. consumers have taken an interest in fine dining, be it at home or in the restaurant.
by William A. Roberts, Jr.
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Organic Au Gratin?
A growing body of research pointing to the health benefits of including organic foods in the daily diet, combined with more easily obtained quality organic ingredients, has fueled exponential growth in the availability and consumption of organic products today.
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Organic Cream of the Crop -- July 2007
It
seems odd that whenever one purchases a great cup of organic coffee, often the
only creamer options available are powdered or non-natural. It seems pointless
to ruin a great cup of organic coffee by dumping in non-organic (and often
non-natural) creamers.
by Kerry Hughes
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 | Organic Gums Increase Options
Sales of organic foods have continued to spiral upwards at a rate of approximately 10% per year, so wise ingredient suppliers should seriously consider adding organic-friendly items to their stable of products.
Rick Stier, Contributing Editor
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Outside R&D Development
Developing new and exciting products requires significant investment in R&D and marketing. Many companies find it difficult to justify costly endeavors in times of economic downturns so, often, outsourcing provides a feasible option.
by Julia M. Gallo-Torres
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 | Oxidation Elimination 101
The relationship between sensory deterioration and oxidation of omega-3s is complex, due to their high degree of unsaturation.
Marcia Wade, Technical Editor
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Oxidative Stress Systems
As a society, we are practicing yoga, switching to trendy lifestyle diets, and trying alternative therapies, only to find we have come full-circle.
Kerry Hughes, Field Editor
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Palm Oil for Trans-Fat Challenges
When developing food products without trans-fatty acids, food scientists should consider formulating items with palm oil.
by Fran LaBell
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Phytosterols and Heart Health
Plant sterols are fat-like substances that occur naturally in many
vegetables and fruits. They have been found to have the ability to
lower LDL, or “bad” cholesterol, while not affecting the levels of the
HDL or “good” cholesterol in the body.
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 | Potato’s Protein Potential -- July 2007
The
potato is one of the most versatile foods in human history. Its uses in recipes
and as a diet staple are endless. Now, even more value can be extracted from
the potato—potato protein is the basis for a new non-starch based ingredient
with exciting application and marketing opportunities.
by Barbara T. Nessinger
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Powders Deliver Fruity Functions
Research continues to affirm the healthfulness of fruit and vegetables. Drying technology, which turns juice concentrates and purees into powders, makes fruits and vegetables convenient and easy-to-use ingredients in beverages, baked goods, confections and many other foods.
by Fran LaBell
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Prebiotics to Projects -- February 2007
Successful product developers draw knowledge from many areas. Attendees of Prepared Foods’ 2006 R&D Applications Seminar were exposed to a wide variety of information, including developing flavored cheeses for children, integrating prebiotics in products and making the development process more efficient.
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Production-Friendly Products Taste Homemade
Finding a method of flavoring and creating foods with a homemade feel that both satisfy the consumer palate and work in the context of proprietary formulation and production methods can pose a big challenge for food companies.
Tom Zind, Contributing Editor
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Products: On-the-go Stabilizers -- January 2008
“Time-pressed Americans, seeking foods they can quickly consume at their desks, in their cars or at home, as they rush from one daily obligation to another, choose convenience over all other factors—including healthfulness, price and taste—when it comes to buying on-the-go food,” according to “On-the-go Eating in the U.S.: Consumer, Foodservice, Retailing & Marketing Trends,” a new report published in August 2007 from Packaged Facts.
by Kerry Hughes
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 | Products: Reduce Fat, Maintain Function -- January 2008
Shortening is critical in baking. It provides structure, mouthfeel and all the associated flavor characteristics and sensory attributes. A baking fat needs to provide structure in the form of solids to achieve the desired end results.
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Products: There’s More to Flax -- January 2008
Flax seed is a major oil crop and one of the richest sources of omega-3 alpha linolenic acid (ALA) known to man. It is also rich in dietary fiber and is an excellent source of lignans and other antioxidants.
by Richard F. Stier
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Protective Glazes Form Sauces
Multi-tasking, the ability to do several jobs simultaneously, is applauded in this day of instant communications and computerization.
by Fran LaBell
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Pushing the Safety Limits
For the purposes of public health, corporate liability and reputation, neglecting food safety practices is not an option.
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 | R&D Application: Meat Product Safety
By law, all food processors are required to produce foods that are safe and wholesome. Quality sells, but safety is the law.
Rick Stier, Contributing Editor
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 | R&D Applications: Natural Antioxidant Extracts -- September 2007
People may be more acquainted with the herb rosemary than they think. Rosemary has a long tradition as a spice for foods, bringing its piney, pungent, minty and sweet flavor characteristics to a variety of dishes, including meats, soups, salad dressings and sauces.
by Kerry Hughes
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 | R&D Seminar: Formulation Information -- August 2008
Attendees of Prepared Foodsí R&D Seminar series heard about ethnic trends in America, specifically about Hispanic, Indian and Asian foods. They also learned how hydrocolloids affect taste, aroma, mouthfeel and texture in food and beverage systems, and how certain software can help with claims and costs.
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R&D: It Takes a Village...of Chefs -- June 2008
According to the Research Chefs Association (RCA), “Culinology®,” a term they coined, “will become the universally recognized integration of culinary arts with foods science and technology, and its practitioners will define the future of food.”
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R&D: Market Growth with Halal -- May 2008
Although the Jewish population in the U.S. is less than 6 million, according to the Halal Journal (July 27, 2006), the kosher industry has developed significantly more than 86,000 kosher-certified products.
by Kerry Hughes
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R&D: A Single or Double? -- May 2008
“A single or a double?” Most people immediately recognize the phrase refers to coffee, the second-largest dollar commodity in the world, next to oil. However, even though coffee is such a high-value commodity, its per capita consumption has been dropping over the past 40 years.
by Kerry Hughes
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R&D: Authentically Mexican Peppers -- November 2008
It is clear that Americans love chile peppers in their foods. No longer restricted to wildly popular Hispanic foods, chile peppers can be found in a variety of mainstream items, such as condiments, dips, sauces, soups, appetizers, entrées, and even chocolate and dessert items.
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R&D: Fiber Byproduct Adds Value -- September 2008
Consumption of dietary fiber may assist in reduced risk of certain cancers, particularly of the digestive tract, as well as reduced risk of diabetes, heart disease and obesity.
by Elizabeth Mannie
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R&D: Maximized Water-binding -- June 2008
Ingredients described as “clean label” are much in demand. One reason is they cross international borders more easily, whether in a finished product or a formula to be produced in multiple locations, since they often face fewer regulations compared to synthetic alternatives.
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R&D: New, Mid-oleic Soybean Oil -- June 2008
While lowering trans fats has become a hot topic among food processors, formulation challenges ranging from texture and taste qualities to stability and shelflife make many food scientists skeptical of finding a low- to no-trans fat oil alternative that may be practical for their applications.
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R&D: On the Edge of Flavor -- November 2008
As any good cook knows, tinkering with the flavors of a meal is what makes it unique. One person’s ribs or pot roast, for instance, will not be exactly the same as their mother’s or next-door-neighbor’s--even when using the same recipe.
by Barbara T. Nessinger
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R&D: Science-supported CLA Efficacy -- January 2009
CLA is associated with a number of health benefits. There is evidence that it is one of the most potent defenses against inflammation. A number of studies support its ability to reduce body fat and help with management of body composition.
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R&D: Seeing Red -- August 2008
"Eat Red” is becoming a new mantra for health-conscious consumers who are looking for natural ingredients in products to promote good health.
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R&D: The Fifth Taste -- September 2008
There are certain terms that help describe the basic senses. In the case of flavor, the basic tastes are described as sweet, sour, salty, bitter and umami.
by Kerry Hughes
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 | R&D Applications: Versatile Carrageenan
It is not uncommon to find carrageenan used as a stabilizer or thickener in many foods. Yet any ingredient statement that lists this hydrocolloid disguises the fact that it may be one variation among a large family of polysaccharides derived from red algae.
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 | Raisin Your Health
Beyond the familiar antioxidant vitamins A, C and E, recent research by the USDA Human Nutrition Research Center on Aging (Boston) is showing there is a whole class of powerful, protective antioxidants, called phytochemicals, being discovered in fruits and vegetables.
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 | Reduce Fat with Pulp Fiber
The past two decades have seen an increase in the interest of health-promoting ingredients and chemicals from natural products.
by Kerry Hughes
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 | Research Increases Vegetable Options
“Dinosaurs did not believe in research.” The slogan on the poster at Michigan State University (East Lansing, Mich.) intrigued at least one scientist.
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Resistant Starch: Rx for Good Health
In the past decade, fiber was identified as an important component of a healthy diet, and food formulators looked for palatable ways to increase the fiber content of their products.
Joy Engels, Contributing Editor
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Rice: Adding Pizzazz, Not Price
Looking for a new idea to jazz up a refrigerated, frozen, or shelf-stable food entrée or side dish for pennies more per serving?
Joy Engels, Contributing Editor
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Righting Rice Bran
Although rice is a versatile grain enjoyed in a variety of ways, the white form Americans most often enjoy is not necessarily the most nutritious.
by Julia M. Gallo-Torres
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 | Rising to the Occasion
According to the USDA’s 2005 dietary guidelines, changes in recommendations for sodium intake were established as a means of reducing the risks of hypertension and coronary heart disease for Americans.
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Seeing Red
Proposed revision of the FDA’s labeling laws most likely will affect the way food colorants are listed.
Julia M. Gallo-Torres, Senior Editor
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 | Seminar: Diving Into Dairy Development
The organic food market surpassed $15 billion in sales at the end of 2005. Organic dairy sales have grown over 30% annually for the past three years. Ted Benic, dairy program manager for TIC Gums, conversed about organic dairy stabilization
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 | Seminar: Quality Quotient
Veganism is the philosophy or lifestyle that excludes the use of animals and animal products for food, clothing and other purposes. Thus, explains Christine Garcia, vegan animal rights attorney, The Animal Law Office, vegans consume only plant-based products and look carefully at ingredients when purchasing products.
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 | Sensational Sweets -- February 2007
Consumer demands for longer-lasting products and increased variety have propelled a number of changes in the candy segment in recent years. At the 2006 edition of Prepared Foods’ R&D Applications Seminar, speakers addressed such diverse topics as using pectins to increase shelflife and controlling texture in sugar-free products.
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 | Ships a Soy!
What product developers know about soy sauce is limited by what they think they know about Asian cuisine.
Marcia A. Wade, Technical Editor
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 | Smooth Calcium Fortifier
In response to the ongoing controversy over which type of calcium supplementation is best, a team of researchers looked at absorbability and effective cost comparison of various forms.
by Kerry Hughes
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Soy Protein to Combat Obesity
Soy is a source of high-quality protein that helps one eat less often and decreases hunger. Protein also helps to maintain muscle mass during weight loss.
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Stabilizers Enhance Texture of Ice Cream Novelties
Formulating ice cream novelties requires more than ice cream, chocolate and flavors. Stabilizers play a key role in keeping ice cream bars, sandwiches and enrobed products pleasing in taste, texture and appearance.
by Linda Milo Ohr
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 | Stabilizers Un-yolked
Traditionally, egg yolk has provided stabilization for oil and water emulsions, as well as a full body and unique taste.
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Stabilizing Citrus Beverages
The same citrus oils that give citrus flavor beverages their delicious and refreshing taste pose a problem for beverage manufacturers who want their bottled products to maintain a good shelf appearance.
by Fran LaBell
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 | Staying Ahead of the Race
Three days before her 31st birthday, world championship Dutch swimmer and former Olympic medalist Inge de Bruijn won an Olympic gold medal in Greece earlier this year for the women’s 50m freestyle.
Marcia A. Wade, Technical Editor
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Tasty Food Also Good for You -- June 2007
A
new report entitled “Ingredients Affecting Health and Wellness: Innovations and
Trends to Watch in 2007” from Packaged Facts confirms, “The buzz is on as
omega-3 fatty acids, exotic pseudograins, antioxidants and other high-profile
wellness ingredients continue to flood grocery shelves.
by Kerry Hughes
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 | The Best of Both Worlds
A uniform appearance, consistent mouthfeel and ease of processing are hallmarks of a well-stabilized beverage.
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 | The Flavor of Protein
The demand for high- protein bars and beverages will continue to increase over the next few years, despite a recent downward trend,” reports David Browne, director of content development at SPINS (San Francisco) a natural products reporting agency.
by Kerry Hughes
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The Foibles of Fats
Consumer loyalty is eroded when the assumingly fresh bag of potato chips, box of cereal, biscuit or cake mix is rancid, discolored or tastes stale.
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 | The Slow Winner
“Slow but steady wins the race,” a familiar and well- known mantra from one of Aesop’s fables, “The Tortoise and the Hare,” can be extrapolated into the study of blood glucose absorption.
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 | The Trail of Crumbs
Manufacturers hoping to follow a new trail to innovation might want to lay down their usual breadcrumbs and find their way to nama panko, which translates from Japanese as “fresh bread crumbs.”
Marcia A. Wade, Technical Editor
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The Variegate Show
Creating new frozen desserts is part science, part art and part fun.
by Fran LaBell
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Thin Is In
Classic phyllo dough is made up of light, paper-thin layers of pastry dough that is very similar to strudel dough.
by Julia M. Gallo-Torres
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Tocopherols for Preservation
As natural foods increase in popularity so, too, does the demand for natural preservatives. An ongoing challenge is the oxidation of fat and oils in foods.
Kerry Hughes, Contributing Technical Editor
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Trans-fat Analysis for Nutrition Facts
In July of this year, the United States Food and Drug Administration amended the Nutrition Labeling and Education Act of 1994 to require the labeling of trans fatty acids.
Richard Stier, Contributing Editor
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 | Value-Added Organic Seasonings
After a slow debut, organic foods have gained momentum in the U.S. A natural complement to a healthful lifestyle, “The global market for organic food and drink reached $23 billion in 2002,” according to the July 2003 newsletter of Organic Monitor, a U.K.-based marketing, consulting and research firm serving the international organic food industry.
by Julia M. Gallo-Torres
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Vanilla Enhances Fruit Flavors
Vanilla delivers characteristic and complex flavor notes to hundreds of types of food. With fruit- and dairy-based products, it enhances flavor by cutting acid notes, bringing out creamy notes and rounding out flavor systems.
by Fran LaBell
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Vegetarian Flavors Find Favor
Vegetarianism continues to attract. Consumers interested in meat analog products include not only “true” vegetarians, but also “temporary” vegetarians.
by Julia M. Gallo-Torres
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 | Veggie Bases Fortify Flavor
Time is a rare commodity. Formulators and their clients know that producing a quality product is difficult and takes a great deal of time and, often, expense.
by Julia M. Gallo-Torres
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 | White Bread? Whole Grain Instead!
Aside from their white color, breaded products using refined, bleached flour stand apart from whole wheat flour counterparts due to a milder, slightly sweeter flavor; reduced bran spec visibility; a softer, smoother, more consistent texture; and greater malleability for shaped products.
Marcia A. Wade, Technical Editor
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 | Whole Baked Omega-3
In the past, omega-3 often was passed over because it did not perpetuate an acceptable sensory profile and could not endure extreme processing conditions.
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 | Whole Grains Go Unnoticed
After years of being passed over for fly-by-night diets and fad health solutions, whole grain food formulas may finally receive their spot in the limelight.
Marcia A. Wade, Technical Editor
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 | Women’s Bone Health
The National Osteoporosis Foundation (Washington) reports that, “Osteoporosis is a major public health threat for an estimated 44 million Americans. In the U.S. today, 10 million individuals (8 million women, 2 million men) are estimated to already have the disease.”
Anju Holay, Contributing Editor
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“Neotame-ing” the Beast
Sweetening products can present a roaring challenge. Consumer interest
in health, weight and wellness has spawned wild growth in foods and
beverages with reduced sugar content.
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“Tea Time” to Last for Many Years
According to the Tea Is “Hot” Report (5th edition) just released by Sage Group International (Seattle), specialty tea is “hot” and getting hotter—and will stay that way through, at least, the end of the decade.
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