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Home » Authors » Tom Zind

Tom Zind

Tom Zind, Contributing Editor
Articles

ARTICLES

Article: Modern Mediterranean Cuisine -- July 2008

Tom Zind
July 1, 2008
Today, the foods of some North African and Middle Eastern countries are attracting more attention, as chefs have expanded to use their ingredients in modern Mediterranean fare.
Read More

New Generation of Batters and Breadings -- September 2007

Tom Zind
September 18, 2007
Breadings and batters have the power to make or break a food product. Formulators continue to redefine food coating systems to meet consumer needs.
Read More

A Tough Temptation -- July 2007

Tom Zind
July 16, 2007
The large and growing North American Hispanic market may be a food marketer’s dream, but truly understanding it is essential. This is a culturally diverse group, whose food preferences are anything but homogeneous.
Read More

Grainy Picture - April 2007

Tom Zind
April 8, 2007
As the outlook for cereal bar growth blurs, the future hinges on hitting ample target markets with relevant, multi-dimensional products.
Read More

New Products Annual - Salads/Dressings - March 2007

Tom Zind
March 11, 2007
  • Dressings drop off
  • Healthy is in
  • Flavors add up

  • Read More
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    June 20, 2023

    Beef Up Plant-Based Proteins For Tasty Meat Substitutes

    This exclusive webinar, sponsored by Amano Enzyme, outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

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    Turn Insight Into Innovation: Clean Label Formulating for Today’s Evolving Consumer

    Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.

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