This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Prepared Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Prepared Foods logo
  • TRENDS
    • 2022 Trends
    • 2021 Trends
    • *Sustainability*
  • PRODUCTS
    • Bakery
    • Beverages
    • Breakfast, Cereals & Bars
    • Candy
    • Cannabis
    • Dairy
    • Meals & Sides
    • Meat, Poultry & Seafood
    • Sauces & Marinades
    • Snacks & Appetizers
    • Soups
  • INGREDIENTS
    • Antioxidants & Nutritionals
    • Colorings
    • Dietary Fiber
    • Emulsifiers, Fat & Oils
    • Flavors, Seasonings, Spices
    • Flours, Grains, & Pasta
    • Fruits, Vegetables and Nuts
    • Gums & Starches
    • Phosphates & Acidulants
    • *Proteins*
    • Sweeteners
  • FORMULATION
    • Allergens & Intolerance
    • Authentic & Ethnic
    • Cost Reduction
    • Fat Reduction
    • Gluten Free
    • *Immunity*
    • *Natural / Organic*
    • *Plant Based & Vegetarian*
    • R&D Lab Tech / QA-QC / Food Safety
    • Shelf Stability
    • *Sugar Reduction*
  • BETTER FOR YOU
    • Functional New Products
    • Functional Ingredients
    • Functional Benefits
  • FOOD MASTER
  • MEDIA
    • Favorite Products Poll
    • Podcasts
    • Polls
    • Videos
    • Image Galleries
    • Interactive Spotlight
    • Webinars
  • MORE
    • eNewsletter Archives
    • Events
      • New Products Conference
      • Spirit of Innovation Awards
      • Industry Events
    • First Person Q&A
    • 19 Product Development Resources
    • White Papers
    • Classifieds
    • Prepared Foods Store
    • Supplier eBooks
    • Sponsor Insights
  • EMAGAZINE
    • eMagazine
    • Archive Issues
    • Contact
    • Advertise
    • Subscribe
Home » Authors » Elizabeth Mannie

Elizabeth Mannie

Field Technical Editor Elizabeth Mannie is the Field Technical Editor responsible for R&D Application stories and occasional features. She is the Nutrition Labeling Scientist for Land O'Lake, Inc./retch Laboraties. She has experience as a Food Chemist at International Multifoods and held a variety of culinary positions. She holds an M.S. in Food Science from the University of Minnesota and a B.A. in Food & Nutrition from Augsburg College/College of Saint Catherine.
Articles

ARTICLES

Saucy Glaze

Glazes Function for Flavor and More

Elizabeth Mannie
June 20, 2011
No Comments
IQF products, such as shrimp, chicken, fish fillets, vegetables, pork, beef and more, can often benefit from the addition of a glaze or coating. The application of a glaze or coating can assist in adding flavor, extending shelflife, adding visual appeal, cost-efficiency and convenience.
Read More
BlueberryGirl

Bakery Buzz

Elizabeth Mannie
May 16, 2011
No Comments
While new and unique bakery products are always popping up, old classics, like cupcakes and pies, are still trendy. However, the new twist for manufacturers is to provide even healthier baked goods, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium.
Read More

Do Food Colors Cause Hyperactivity?

Elizabeth Mannie
September 1, 2010
No Comments
Synthetic food colors are often preferred in food formulations for a number of reasons.
Read More

Fruitful Bounty

Elizabeth Mannie
August 1, 2010
No Comments
Adding fruits, such as cranberries, raisins and berries, as well as vegetables, to food and beverage products contributes toward optimal sensory appeal. 
Read More

Savory Sensations

Elizabeth Mannie
April 1, 2010
One Comment
Some ingredients used in making savory flavors include fruits and vegetables, peppers, onions, garlic, tomatoes, miso and umami; savory notes are also being incorporated into beverages and desserts.
Read More
From subtle dairy notes to exotic, powerful flavorings and textures added by ethnic cheeses, a multitude of processed food applications can benefit from the addition of these dairy-based ingredients.

Choosing Cheese

Elizabeth Mannie
April 1, 2010
No Comments
With so many cheeses available today, there are several categories by which they can be referenced. Milk type, country of origin, region, handling, aging and texture are some of the various classification strategies that have been used.
Read More

Food Ingredients for Outer Beauty

Elizabeth Mannie Sharrann Simmons
April 1, 2010
No Comments
Attendees of Prepared Foods 2009 R&D Applications Seminars-East heard information on ingredients, such as lycopene, pomegranate extract, collagen, lutein, beta-carotene and polyphenols, which help protect skin from sun damage, water loss, oxidative stress and other damaging environmental factors.


Read More

Article: Soup for the Soul-- January 2010

Elizabeth Mannie
January 1, 2010
No Comments
With ingredients such as starches, proteins, vegetables, grains and cheese, soup content varies widely.
Read More

R&D: Natural Blues and Greens -- December 2008

Elizabeth Mannie
December 1, 2008
No Comments
Interest in natural colorants is increasing, even though challenges exist. For one, natural colorings do not provide the same range of hues as are available with certified coloring. For example,
Read More

R&D: Fiber Byproduct Adds Value -- September 2008

Elizabeth Mannie
September 1, 2008
No Comments
Consumption of dietary fiber may assist in reduced risk of certain cancers, particularly of the digestive tract, as well as reduced risk of diabetes, heart disease and obesity.
Read More
View All Articles by Elizabeth Mannie
Subscribe For Free!
  • eMagazine Subscription
  • eNewsletters
  • Online Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Prepared Foods audience. All Sponsored Content is supplied by the advertising company. Interested in participating in our Sponsored Content section? Contact your local rep.

close
  • Tart Cherries Food & Beverages
    Sponsored byU.S. Tart Cherry Industry

    Tart Cherry Innovations are Rapidly Growing as More Shoppers Seek out the U.S. Grown Superfruit

Popular Stories

Heinz Dip & Crunch

Heinz Dip & Crunch

GettyImages-1362066886.jpg

Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

Sunkist Sauces & Dressings

Sunkist, Sokol Sauces & Dressings

Prepared Foods Sugar Reduction Webinar


RFP Logo

Submit a Request for Proposal (RFP) to suppliers of your choice with details on what you need with a click of a button

Start your RFP

Browse our FOOD MASTER for food ingredients you need in our food ingredients categories. Our food ingredients directory covers the entire scope of the food industry’s ingredient requirements, from antioxidants to vitamins.

Find Suppliers

Events

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. 

June 28, 2022

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

View All Submit An Event

Poll

2022 SEGMENT GROWTH

Which food & beverage segment will experience the most growth in 2022?
View Results Poll Archive

Products

Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

See More Products

CHECK OUT OUR NEW POWER TRENDS

Immunity Logo
Natural & Organic Logo
Plant Based Logo
Protein Logo
Sugar Reduction Logo Sustainability Logo

Get our new eMagazine delivered to your inbox every month.

Stay in the know on the latest food & beverage product development trends.

SUBSCRIBE TODAY!
  • More
    • Want More
    • Connect
    • Editorial Guidelines
    • New Product Submission Form
    • Food & Beverage Brands
    • Custom Content & Marketing Services
    • Market Research
    • List Rental
    • Survey And Sample
  • Advertise With Us
    • Advertise
  • Subscribe
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2022. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing