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Home » Authors » Marcia A. Wade

Marcia A. Wade

Marcia A. Wade, Technical Editor
Articles

ARTICLES

Egg-satiable

Marcia A. Wade
January 1, 2007
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According to BusinessWeek magazine, “satiety” is the new buzzword in weight control efforts. Satiety is the state of being satisfactorily full, which means a person will less likely overeat.
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Break Out the Grill

Marcia A. Wade
November 1, 2006
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In the past 20 years, KFI has introduced over 50 varieties of Grill Flavors
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2006 Foodservice Annual: Desserts:

Marcia A. Wade
November 1, 2006
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America's dessert landscape is blooming with ethnic additions, grilled fruits and portioned parcels of pastry delight. Desserts today are not the final destination. Instead, the desires to plant regional and international seeds have placed foodservice establishments on a path of discovery--one that will require suppliers to dig past the standard sweet ingredients and cultivate spice, fire and ice.
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Cutting Into Value

Marcia A. Wade
November 1, 2006
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Researchers have discovered that several tender and flavorful muscles could be extracted and turned into new cuts of beef that offer greater consistency and tenderness.
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2006 Foodservice Annual: Entrees: Redefining Dinner

Marcia A. Wade
November 1, 2006
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In a world where entrées are becoming appetizers, appetizers turn into entrées, and burgers upgrade to upscale, one must ask, “If you take dinner apart and put it back together again, will satisfaction remain the same?” Due to increased interest in gastronomy (the study of relationship between culture and food), manufacturers will need to manipulate the parts (gourmet, organic and premiumization) in an effort to multiply the sum (flavor, nutrition and economy).
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Looking at Sensory Coloring

Marcia A. Wade
October 1, 2006
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Consumer panels, trained sensory panels and instrumental analysis can be used to help guarantee that a product’s color is consistent from batch to batch, comparable to gold standard colors and acceptable to consumers.
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The Snack Pack: Boomers Eating for Health

Marcia A. Wade
October 1, 2006
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Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases.
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Feel the Burn

Marcia A. Wade
October 1, 2006
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Without the sparkle, pop and fizz of carbonation, a “flat” soda pop does not quite pull the same attraction. The delightful feeling in the nose and on the tongue after
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A Defense of Functional Foods

Marcia A. Wade
September 1, 2006
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The “2006 Prepared Foods’ R&D Trends Survey: Functional Foods” gives insight into the challenges and solutions to fortification and enrichment by identifying nutrient synergies, quantifying organic aptitude and prioritizing government regulations and consumer education.
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Protein Proposals

Marcia A. Wade
August 14, 2006
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If one element of the food industry benefited from the low-carbohydrate craze the most, it had to have been the area of proteins. The variety, quality and usefulness of these sources have shown a dramatic increase, and over a thousand new products over the past three years have cited whey protein isolate or soy protein isolate. Even with the low-carbohydrate fad on the downswing, however, proteins are as useful as ever.
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    From Attar to Za’atar – Exploring the World of Middle Eastern Flavors

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Food Safety Summit

The 25th annual Food Safety Summit is the industry's premier event connecting food safety professionals throughout the supply chain with timely, actionable information and practical solutions to improve food safety! Learn about the most recent outbreaks, contaminants, and regulations from leading subject matter experts. Evaluate the most effective solutions with interactive exhibits from leading suppliers. Connect and network with a community of food safety professionals throughout the supply chain.

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