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Technological advances allow the use of many types of proteins in the creation of meat mimicking or extending ingredients and finished products.

First appearing in 1963 in the television series The French Chef, Julia Child may be the most celebrated of celebrity chefs. Here, Child gives her last interview.

Despite an impressive 48% growth between 1998 and 2003, sales growth of meal kits slowed dramatically in 2002, stopping entirely in 2003. Innovation propelled the category, but what is next on the horizon for meal kits? How should manufacturers respond?

Forging a Functional Future; Emerging Nutraceutical Ingredients; Answering a Fat-burning Question

In a category where the latest innovation defines segment growth on the whole, shelf-stable meal products that truly innovate have a strong chance at success, however fleeting that may be in this evolving category.

Making artisan breads requires a broad knowledge of how ingredients complement and work together. Here is a primer on the main ingredients and how to work with them. Consumers appreciate artisan breads and are willing to pay extra for good quality.

Lutein, the antioxidant for healthy vision and skin, has reached a new threshold in its impact on a chronic eye disease.

It seems like just about every snack product these days in the U.S. comes in a container that is easily transportable.

The message of healthier foods is hitting home. This year's Institute of Food Technologists (IFT) show in Las Vegas highlighted many ingredients, such as soy protein, lutein, fiber, whey protein, indigestible starch and vitamins, used in foods and beverages to increase health and wellness for health-obsessed Baby Boomers.

Plant and dairy proteins wear numerous hats in the food formulation arena. Now that the low-carb circus is in town, protein's high wire juggling act is finally in the limelight.