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Home » Topics » Featured Stories

Featured Stories
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Hold the Decaf

February 1, 2004
A recent study has unearthed some positive news about drinking coffee and consuming caffeine.
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The Carbohydrate Conundrum

February 1, 2004
Many dieters have found success by significantly cutting back on carbohydrates. However, there is a difference between the diet of a person trying to lose weight and of another trying to maintain an ideal weight. The type of carbohydrate, total number of calories ingested and exercise highly impact efforts to lose weight.
Read More

Ingredients in Use: Margarines and Oils

February 1, 2004
In 2003, Wheeling, Ill.-based Cookie Specialties Inc. eliminated trans fats from their 30-year-old Matt's Chocolate Chip Cookie recipe by using a blend of palm, soybean and canola oils.
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Functional, Whey-based Solutions

February 1, 2004
To help bakers meet increased demand for low-carbohydrate, high-protein bread and related products, MGP Ingredients Inc. offers a line of highly functional, wheat-based solutions.
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Taking Stock

J. Hugh McEvoy (Chef J)
February 1, 2004
When it comes to true homemade soup flavor, nothing compares to one that includes traditionally made stock. While shortcuts can be taken, slowly simmering meat and bones, carefully spooning away unwanted residue and avoiding high temperatures yields a stepping stone to true culinary delights.
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Rice Made Easy

February 1, 2004
Quick rice's latest design is to be pre-cooked in a bag that also serves as a microwaveable package.
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Labeling Software Helps with FDA Regs

February 1, 2004
The next-generation nutrition-analysis and food labeling software, Nutritionist Pro 2.1, has been released by First DataBank.
Read More

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.
Read More

Guar Gum and Comfort Foods

February 1, 2004
A delicate balance of ingredients is required to make the formulations of some of consumers' most beloved foods look and taste just right.
Read More

Banking on Barbecue

February 1, 2004
Barbecue-based products are on the increase, and many show unusual creativity. The market for grills is one market indicator for sauce sales.
Read More
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