2012 Prepared Foods

Cover Dec. 2011

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2011 December

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2012 Ingredients for Health Reference

December 15, 2011
An October 2011 report from the Hudson Institute entitled “Better-For-You Foods--It’s Just Good Business” found food and beverage companies with a high percentage of sales in the better-for-you (BFY) category also do better financially.
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Functional and Flavorful: Taste Profiles in Courage

December 12, 2011
Food and beverage manufacturers find the inclusion of functional ingredients a desirable approach. However, they risk catastrophic failure, if they forget that flavor trumps all.
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Obesity: America’s Number One Food Issue

December 20, 2011
Who is responsible for the problem? The solution? What role do food ingredients and food formulations play? Prepared Foods’ annual survey queries food product developers.
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Age Quake

December 12, 2011
To get an idea of the up-and-coming trends, perhaps a trip to the past is in order.
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2012 Prepared Foods

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Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

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