Articles Tagged with ''food product development''

General Mills Cereals to Remove Artificial Flavors, Colors

More than 60% of General Mills Cereals are already without artificial flavors and colors

June 24, 2015

General Mills Cereals has committed to removing artificial flavors and colors from artificial sources from the rest of its cereals in response to consumers' changing preferences. Today, more than 60% of General Mills Cereals like Cinnamon Toast Crunch and Original Cheerios are already without artificial flavors and colors from artificial sources and have been that way for a long time.

Noodle Mania

The American passion for noodles is matched only by processors’ passion for making new and exciting pasta dishes

David Feder , RDN

May 13, 2015

Consumers continue to enjoy a big love affair with noodles.

Shaklee Invests In Innovation To Help Create Healthier, Longer Lives

Global Innovation Center houses Shaklee Research and Development teams in one location

April 29, 2015

Leading the ceremony were Shaklee Chairman and CEO Roger Barnett, Chief Innovation Officer Emanuel Fakoukakis, and Nobel Prize Laureate and Shaklee Corporation Scientific Adviser, Dr. Elizabeth Blackburn.

Allergens and Intolerance in Food Development

Malcolm Lowe

November 9, 2012

The election is over, and whether you're pleased or left cold by the outcome, a single fact remains: there are always more food and beverage products to develop!

Obesity: America’s Number One Food Issue

Claudia O'Donnell

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.

Flavor and Taste Perceptions of Asian Foods

February 1, 2004

Asian food represents the broader diversity of cultures, religions and customs of the Asian continent. Bold and delicious flavors are being embraced, and slowly becoming an integral part of American food.

Ingredients in Use: Citric & Lactic Acid

December 10, 2002

With functions across a range of products, citric and lactic acids can be found in meals, confectionery and snacks, assisting in microbial control or serving as an antioxidant. In addition, citric acid can benefit confectionery products, preventing browning and inversion of sucrose.

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