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Bland-flavored soy protein isolates, ideal for flavored or plain soymilk and high-protein beverages, now are available in complete bulk dry mixes for ease of use.

A new process increases the purity and stability of PS, a natural brain nutrient that improves cognitive function and enhances brain activity.

A handful of Indian chefs have embarked on a journey to redefine and modernize their complex native cuisine.

Research and market trends have opened the door for innovative dairy ingredients with improved functionality and health benefits. This article highlights whey, milkfat fractions and nonfat dry milk research that will provide formulators new ways to solve old problems.

The GRAS concept often is misunderstood. The steps to GRAS self-determination are described, including preparing a GRAS monograph, setting up an expert panel, and introducing the GRAS substance into the food supply.

An anti-microbial ingredients system used to reduce or eliminate Listeria monocytogenes in high-risk, meat-containing deli salads and sauces has been approved by the USDA's Food Safety Inspection Service (FSIS).

As the low-carb dieting craze continues, more meat-focused products are being developed for the marketplace.

A new study shows that the addition of plant sterols to a commercial orange juice product can actually lower LDL cholesterol.

Multifunctional hydrocolloids—from starches to gums—help formulators with a myriad of formulation issues. The demand for new products with textural variety and a controlled number of calories will drive their use further during the next several years.

Manufacturers can now get a consistent viscosity and flavor in chocolate milk beverages, despite seasonal variations in fluid milk.