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Home » Topics » Formulation » Sugar Reduction

Sugar Reduction
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Consumer Research: Preserving Taste, Naturally -- May 2009

May 1, 2009
Consumers are “trending down” on protein-based, center-of-the plate foods. This has led to smaller portions; less expensive cuts of meat (that are likely less tender); and alternatives in grain- and
Read More

Article: On the National Menu -- May 2009

Maria Caranfa
May 1, 2009
Lowering sodium on the nation's menus; slowing down the cooking time; and getting a dose of vegetables.
Read More

Article: Phosphates Aid Sodium Reduction -- April 2009

April 1, 2009
Phosphates Aid Sodium Reduction According to a Natural Marketing Institute study, heart disease ranks as Americans’ top health concern. Many factors contribute to heart disease, but the medical and food
Read More

Article: Cardiovascular Clues -- April 2009

Kelley C. Fitzpatrick
April 1, 2009
Since cardiovascular disease risk increases with age, concern over the impending financial burden of this health condition has led to increased interest in diets and heart-healthy ingredients, as well as
Read More

Article: Steady Growth in Soups and Side Dishes -- March 2009

March 1, 2009
Aseptic packaging set certain soup introductions apart in 2008, while side dishes were steaming, and both segments proved convenience remains king.

Read More

Article: Confections and Snacks -- March 2009

William A. Roberts, Jr.
March 1, 2009
Candy takes an adult turn with flavors, as organics grow and premium-positioned items continue to emerge.
Read More

Article: Meals on Demand -- March 2009

William A. Roberts, Jr.
March 1, 2009
Breakfast became even more portable in 2008, as meals explored more than simply the convenience trend.

Read More

R&D: Allowing Health Claims with Leavening -- February 2009

Sharon Book
February 1, 2009
Consumers are seeking healthier foods in response to current medical and dietary guidelines. Baked products like biscuits, cakes, muffins, brownies and corn bread are all made with chemical leavening agents.
Read More

R&D: Science-supported CLA Efficacy -- January 2009

January 1, 2009
CLA is associated with a number of health benefits. There is evidence that it is one of the most potent defenses against inflammation. A number of studies support its ability to reduce body fat and help with management of body composition.

Read More

Article: The 2009 Outlook on Regulations Impacting Product Development -- January 2009

Mark Hostetler
January 1, 2009
An overview of a range of proposed regulations and issues, such as food safety, allergens, label claims and ingredient use, marketing to children and factors impacting food material sourcing.
Read More
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