The development and manufacture of processed meats includes incorporating antioxidants, acidifiers and other components to increase safety and shelf life. Showcase: Acidulants, antioxidants, buffers and microbial inhibitors.

Due to factors such as fluctuations in overseas raw material and increased usage of modified starches, gum arabic's use in the food industry has dwindled.

An ingredient that provides health benefits and enhances a formulation may sound too good to be true, but such ingredients do exist.

Sara Lee's new R&D center unites the research team with other key functional groups, resulting in more efficient development and greater speed to market.

Sensory analysis is increasingly becoming an integral part of the product development process.

In June 2000, the American Association of Cereal Chemists (AACC) approved a new definition for dietary fiber.

With 200 people dying annually of food-related allergies, the FDA is reviewing labeling and manufacturing of foods with allergens. Assistance in the form of test kits, GMPs and a heightened awareness, are key in keeping foods safe.

The use of MAP packaging, antimicrobials, and other hurdle technologies help grow the chilled foods sector. A showcase on services, software and equipment is provided.

Flavors have become more refined, authentic-tasting and sophisticated. Whether they are the foundation of a comfort food, or an intensely flavored “extreme” product, trends in flavoring systems drive consumer satisfaction and product success.

The traditionally lengthy time required for pathogen testing has been shortened.