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Achieving a successful product roster—by replacing carbohydrates with fiber or by adding nutritive ingredients—has more to do with the formulator's familiarity with the ingredients and processes than with new technology.

Consumers are eager to try drinks with new flavors and presentations. Old standbys, such as regular white milk, are being uplifted with new flavors.

With two market leaders consolidating, and a need for others to strengthen sales, the frozen desserts category may have some surprises in store.

A rapidly growing market, ice cream nevertheless faces its share of possible demons. What will be the effect of changing demographics on the frozen treat, and how will manufacturers respond?

With consumers moving toward healthful products, prospects for soy-based beverages have never been higher.

McDonald's (Oak Brook, Ill.) supersize demise (announced in early March and expected to eliminate the extra-large fries and beverages from the chain's menus by 2005) may have garnered the chain unwanted attention.

Several new teas on the market are implying they do more than just steep.

A diversity of spices separates the regional cuisines of North Africa. These traditional foods will entice the adventurous American spirit.

Alex lay awake, pondering the reasons for low sales of his new product line. Two years prior, the project had missed its sales sample date by three days. Alex never imagined those three days of the project's two-year timeframe could be that important—until he was invited along on sales calls with Bud, the national sales manager.

Moving successfully from lab prototype to full-scale manufacturing requires good communication and scrutinizing the key parts of the scale-up process.