An overview on whole-grain definitions, nutritional benefits, as well as formulation and consumer considerations is provided.

The success of many products depends on coloring additives. Keeping products ìlooking like newî remains a formulation challenge.

Nanotechnology is a rapidly evolving and emerging field that refers broadly to applied science and technology that involve matter in the range of 1-100 nanometers--the atomic and molecular scale. There

Dried plums have a range of applications in food processing.

To meet the burgeoning demand for shelf-stable beverages, manufacturers are employing several methods for controlling microbial growth in beverage systems stored at ambient temperatures.

“Time-pressed Americans, seeking foods they can quickly consume at their desks, in their cars or at home, as they rush from one daily obligation to another, choose convenience over all other factors—including healthfulness, price and taste—when it comes to buying on-the-go food,” according to “On-the-go Eating in the U.S.: Consumer, Foodservice, Retailing & Marketing Trends,” a new report published in August 2007 from Packaged Facts.

At no other time has the topic of safety in salads generated more concern among consumers.

According to the USDA’s 2005 dietary guidelines, changes in recommendations for sodium intake were established as a means of reducing the risks of hypertension and coronary heart disease for Americans.

Recently introduced deli meats, pizzas, salads and beverages all rely on acidifiers for optimal flavor, fortification or other functionalities such as assisting in food safety and shelflife.

With functions across a range of products, citric and lactic acids can be found in meals, confectionery and snacks, assisting in microbial control or serving as an antioxidant. In addition, citric acid can benefit confectionery products, preventing browning and inversion of sucrose.