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Omega-3 Flax Flour

January 1, 2004
Designed to increase the omega-3 content of baked foods, an innovative new flaxseed flour is stabilized, organic, and the first of its kind.
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Sophisticated Seasonings

January 1, 2004
The spice rack soon may be experiencing a few changes. Introductions for the seasonings category are booming, up nearly 50% from two years ago.
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Just Add Water

January 1, 2004
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.
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PS, I Love You

January 1, 2004
A new process increases the purity and stability of PS, a natural brain nutrient that improves cognitive function and enhances brain activity.
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Safe Salads

January 1, 2004
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).
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Meating Up

January 1, 2004
As the low-carb dieting craze continues, more meat-focused products are being developed for the marketplace.
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Juiced Up

January 1, 2004
A new study shows that the addition of plant sterols to a commercial orange juice product can actually lower LDL cholesterol.
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Thick and Rich

January 1, 2004
Manufacturers can now get a consistent viscosity and flavor in chocolate milk beverages, despite seasonal variations in fluid milk.
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Snack Attack

January 1, 2004
Food processors looking to jump into the fast-growing snack food market can hone their skills at a workshop at Texas A&M University.
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