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Home » Authors » Marcia A. Wade

Articles by Marcia A. Wade

Fiber du Jour

Marcia A. Wade
June 2, 2006
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From grains to gums to sweeteners, fiber comes in many shapes and sizes that offer prebiotic benefits, satiety and reduced risk of coronary heart disease among other enrichments. Discriminating against any one could prevent future formulations of a fiber-enriched panacea.
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Editorial: What is Real Profit?

Marcia A. Wade
June 2, 2006
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What is Real Profit?We have to choose between a global market driven only by calculations of short-term profit, and one which has a human face. ~Kofi Annan My personal mantra
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Getting In and Out of a Jam

Marcia A. Wade
June 2, 2006
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In the past, low-sugar varieties of jams and jellies usually were created using high levels of gums or starches that often were not fruit-derived. These ingredients, at times, had a
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Fortification with no Fallout

Marcia A. Wade
June 2, 2006
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A gritty texture is not expected in milk, so it also is not expected in a yogurt smoothie, soymilk or other milk replacement. Nevertheless, when consumers replace milk, they still
Read More

A Parade of Flavors

Marcia A. Wade
May 1, 2006
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The “2006 Prepared Foods' R&D Trends Survey: New Flavoring Systems” showcases the rich pageant of preferred technologies, cuisines and flavors that are sashaying down the catwalk of America's palate.
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Natural Color Myths

Marcia A. Wade
May 1, 2006
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Consumers continue to seek products positioned with natural ingredients. “According to Mintel International's Global New Products Database (GNPD), more manufacturers are using natural colors in their foods,” says David Stonecipher,
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Fixing the Fiber Gap

Marcia A. Wade
April 1, 2006
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Ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins can efficiently fill the nation's fiber gap.
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Fat Magic

Marcia A. Wade
April 1, 2006
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From gums to starches, fat replacers help recoup the functionality lost in reduced- and low-fat products.
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Loose Lipids

Marcia A. Wade
February 4, 2006
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While some manufacturers are trying to figure out which fats and oils are best used as replacements for trans-fatty acids, others are hoping to boost their nutritional profilewith DHA or DAG. Either way, the fats have people talking.
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Nature of the Yeast

Marcia A. Wade
February 4, 2006
No Comments
When trying to raise the flavor bar, many food formulators find themselves worried about their product's nutritional profile. Sodium confers great taste, but is an issue in products that will display a reduced-sodium label. Manufacturers may not know that lactic yeast extracts can create a heightened flavor experience.
Read More
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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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