Flavor Masking: Strategies for Success Laura A. Brandt July 1, 2001 New flavoring agents assist formulators in reducing or eliminating unwanted flavors. Also, a checklist addressing some common flavor problems.Read More
New Frontiers In Vegetarian Foods Laura A. Brandt July 1, 2001 A UK-based company will introduce a line of myco-protein-based vegetarian foods in the US, under the brand name Quorn; An update on upscale tofu.Read More
BAKERY PRODUCTS: The Pleasure of 'Pain' Laura A. Brandt June 1, 2001 Skilled bakers create a variety of artisan breads to satisfy consumers' desires for flavorful, crusty Old World breads.Read More
FOOD PRODUCT DEVELOPMENT: Healthy Oil Trends Laura A. Brandt June 1, 2001 Once maligned, fats and oils are now viewed as healthful dietary components.Read More
Spilling the Beans on Soup Laura A. Brandt May 1, 2001 FORMULATION CHALLENGE: SOUP - Beans, peas, lentils and other legumes add exotic flavor, color, texture, fiber and nutrition to soup.Read More
Energizing Elixirs Laura A. Brandt April 1, 2001 FORMULATION CHALLENGE: NEW AGE BEVERAGES - Through a variety of carbohydrates, amino acids, botanicals, vitamins and minerals, beverage formulators create new breeds of energy drinks. Read More
FORMULATION CHALLENGE: CONFECTIONERY - A STICKY Situation Laura A. Brandt March 1, 2001 Product developers create chewing gums with longer-lasting flavor, sugar-free sweeteners and health benefits.Read More