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Home » Authors » Linda Milo Ohr

Linda Milo Ohr

Field Technical Editor
Articles

ARTICLES

Formulation Challenge: Building a Safety Net for Meats

Linda Milo Ohr
December 9, 2003
No Comments
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.
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Focusing on Gum Arabic

Linda Milo Ohr
December 9, 2003
No Comments
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.
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Arabinogalactan Adds More than Health Benefits

Linda Milo Ohr
December 9, 2003
No Comments
An ingredient that provides health benefits and enhances a formulation may sound too good to be true, but such ingredients do exist.
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SARA LEE BRANDED PRODUCTS: Delivering Taste and Convenience

Linda Milo Ohr
December 9, 2003
No Comments
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.
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Formulating with Sense

Linda Milo Ohr
December 9, 2003
No Comments
Sensory analysis is increasingly becoming an integral part of the product development process.
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Expanding on Dietary Fiber

Linda Milo Ohr
December 8, 2003
No Comments
In June 2000, the American Association of Cereal Chemists (AACC) approved a new definition for dietary fiber.
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Tracking Food Allergens

Linda Milo Ohr
December 8, 2003
No Comments
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.
Read More

Formulation Challenge: Chill Factors

Linda Milo Ohr
December 8, 2003
No Comments
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.
Read More

A Foray into Flavors

Linda Milo Ohr
November 30, 2003
No Comments
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.
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Real-Time Testing

Linda Milo Ohr
November 21, 2003
No Comments
The traditionally lengthy time required for pathogen testing has been shortened.
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View All Articles by Linda Milo Ohr
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