Food for Thought

Hot Meals to Hot Wheels™, Former Kraft and Mattel CEO Bob Eckert talks product development.
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- FDA Final Strategic Priorities for 2011-2015

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President - Associated Brands Merges with North American Tea & Coffee

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ARTICLES

potato chip

Choosing the Right Stabilizer

April 13, 2012
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Formulating with stabilizers, whether using the various available starches or fibers, means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees through the science behind stabilizers.
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creams and spreads

Abstract - April 2012

April 02, 2012
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DuPont Nutrition & Health’s new patent-pending GUARDIAN CHELOX L is a blend of natural plant extracts with antioxidant properties. It combines strong metal chelation with free-radical scavenging to create an effective, non-allergenic natural solution to preserve the freshness of food emulsions, according to the company.
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Sauces

TreeHouse Buying Naturally Fresh

March 20, 2012
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TreeHouse Foods Inc. agreed to buy Naturally Fresh Inc.
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BBQ Sauce

Cooking Sauces and Dressings

March 12, 2012
David Browne
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The cooking sauces and dressings sector has performed well in recent years, thanks to the recession and subsequently slow economic recovery. Since 2005, Americans have been spending more time and money on home meal preparation than just six years ago.
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Korean Noodles

Korean Cuisine: More than Rice, Soy and Chilies

March 01, 2012
Chef Michael Formichella and Tom Rowan
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An increasingly popular cuisine, Korean dishes contain identifying ingredients, such as chilies, garlic and savory sauces. Umami and kokumi enhancers play an important role, as well.
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Hot Peppers

Sauces and Condiments are Hot Sauces and Condiments are Hot

February 20, 2012
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Consumers are actively seeking enhanced culinary experiences. Condiments and sauces offer global flavors and tastes that can be enjoyed in restaurants or brought home to the kitchen.
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In Box

IN BOX

January 10, 2012
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For daily industry news updates, see the homepages of www.PreparedFoods.com and www.NutraSolutions.com.


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season sauce

On the Sauce

January 10, 2012
William A. Roberts, Jr.
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The economic malaise has brought a return to cooking at home, and with that has come a boon for a number of industry categories, not the least of which is in marinades and sauces. While the segments comprising that category vary, bold flavors and authentically ethnic profiles are proving their worth among sauces and marinades.
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Sauces

Added Flavors: Trends in Sauces and Seasonings

November 07, 2011
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In a cost-conscious environment, restaurant operators are using sauces and seasonings to bring new flavor profiles to their usual dishes. While traditional sauces, such as barbecue, gravy and mayonnaise, are still popular, chefs are creating new, signature flavors that sometimes include ethnic ingredients.
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Barbeque

What Makes it Barbecue?

August 31, 2011
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Smoke flavors, sweeteners, tangy acidifiers and regionally characteristic seasonings make barbecue one of America’s favorite flavoring systems. This article, from The Culinary Institute of America (CIA), explains the “mystery” of barbecue.
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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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