Attendees of the 2005 New Products Conference were treated to seminars addressing current trends and areas expected to grow in coming years. In addition, the conference afforded opportunities to see old friends, make new ones, and share ideas and possibilities for future development.
Eating can be a spiritual experience in ways related not only to religion. As obesity levels spike across the world, more people are adopting their own version of food ethics.
A number of sessions offered helpful advice to formulators attending the processed meats track of Prepared Foods’ 2005 R&D Conference. This article focuses on various phosphates and meats.
Prepared Foods' R&D Conference held in September 2005 featured practical, technical seminars designed to further educate bench-level R&D personnel on solutions to specific application challenges. Following are excerpts on topics impacting the dairy foods industry, including omega-3 fortification, sweetener systems and emerging nutrients.
As interest in low-carbohydrate/high-protein diets “morphs” into increasing knowledge about the glycemic index, ingredients that assist in the creation of low-carb foods will maintain developers' attention. Here is an overview of two presentations from Prepared Foods' 2005 R&D Conference that address this area.
Prepared Foods' R&D Conference had a variety of seminars to assist those formulating beverages. Topics included soy drinks, weighting agents in beverages and the challenges found when fortifying with healthful ingredients.
On September 19-20, 2005, in Oak Brook, Ill., Prepared Foods held its first annual conference dedicated to providing technical, application-oriented information for formulators and others involved in product development.
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