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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
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.
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BlueberryGirl

Bakery Buzz

Elizabeth Mannie
May 16, 2011
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
Synthetic food colors are often preferred in food formulations for a number of reasons.
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Fruitful Bounty

Elizabeth Mannie
August 1, 2010
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
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
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
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.


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Article: Soup for the Soul-- January 2010

Elizabeth Mannie
January 1, 2010
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
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
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
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Events

February 23, 2023

Cognitive Support: The New Frontier of Well-Being

Consumers are actively seeking everything from enhanced focus and better information processing, to reduced stress, improved mood, faster learning, effective memory, better adaptability, and enhanced multitasking. This session will review the science behind these ingredients and how they can be added to your formulations to tap into the cognitive support wave.

March 30, 2023

Plant-Based Foods + Beverages: What’s New? What’s Next?

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

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