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Home » Authors » Laura A. Brandt

Laura A. Brandt

Field Technical Editor
Articles

ARTICLES

Formulation Challenge: Calcium The Essential Mineral

Laura A. Brandt
December 11, 2003
No Comments
Formulators can help Americans get the calcium they need by combining various calcium-rich, dairy-based ingredients into their products. A showcase on dairy-derived ingredients is included.
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Pouring on Flavor in Beverages

Laura A. Brandt
December 10, 2003
No Comments
Formulating beverages involves many ingredients such as sweeteners, acidifiers, emulsifiers, colors, and botanicals in many different bases. Creating the optimal product requires balancing the effects of sweeteners, acidifiers and other ingredients to maximize flavor impact. A showcase on sweet flavors is featured.
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Sticky Business: Creating Coatings That Stick

Laura A. Brandt
December 10, 2003
No Comments
Creating coating systems that adhere to meat, fish or vegetable pieces is challenging for manufacturers. Ingredients such as starches, gums, and flours, combined with technical know-how, aid in coating adhesion.
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R&D Application: Liquid Smokes Solve Formulation Problems

Laura A. Brandt
December 9, 2003
No Comments
Liquid smoke, a traditional generally recognized as safe (GRAS) ingredient, imparts smoke flavor to meat, fish, and poultry or wherever a touch of smoke flavor is needed.
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Marinades 'Meat' Challenges

Laura A. Brandt
December 9, 2003
No Comments
Ingredient know-how helps technologists to create marinated products that are eye-catching, juicy, and flavorful.
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Desperately Seeking Satiety!

Laura A. Brandt
December 9, 2003
No Comments
As the waistlines of Americans expand, so do the number of weight management products.
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Formulation Challenge: Layering Flavors in Breaded Foods

Laura A. Brandt
December 9, 2003
No Comments
Coated food products are especially popular in foodservice venues and in frozen food sections. Adding flavor and zing to breaded products starts from the inside out.
Read More

Aseptic Sweet Potato & Pumpkin

Laura A. Brandt
December 9, 2003
No Comments
R&D Applications
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Satisfying the Yen for Asian Cuisines

Laura A. Brandt
December 9, 2003
No Comments
The Asian-American population is the fastest-growing segment in the U.S. While Asian foods share similar components, each region has ingredients unique to its cuisine that serves to entice consumers of all cultural backgrounds.
Read More

Successful Signature Sauces

Laura A. Brandt
December 8, 2003
No Comments
Developing a sauce with that special “something” takes skill in blending flavors and stabilizers.
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View All Articles by Laura A. Brandt
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May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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