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Home » Authors » Barbara T. Nessinger

Barbara T. Nessinger

Barbara T. Nessinger, Associate Editor
Articles

ARTICLES

milk and peaches

Now Serving: Healthy Indulgence

Barbara T. Nessinger
July 3, 2012
No Comments
Food marketers understand the appeal of brands offering health and wellness benefits such as reduced calories or added nutrients. But, what if all those “good-for-you” extras could be delivered in products that taste absolutely decadent—boasting a rich and creamy mouthfeel, for example, or bursting with bright fruit flavors?
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soy protein

Making it Clear

Barbara T. Nessinger
June 18, 2012
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The advantages of soy proteins are numerous and well-documented. Formulating with soy protein, however, has previously been limited to beverages with a pH higher than 4.5—the isoelectric point (the pH at which the total charge on the protein molecule is equivalent to zero) of soy proteins.
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Speghetti

Fork It Over

Barbara T. Nessinger
October 19, 2011
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It seems controlling the amount one eats at a restaurant has an extremely simple solution: Use a bigger fork.
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Smoothie

Smoothie Operators

Barbara T. Nessinger
October 19, 2011
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The term “smoothie” has many definitions in the U.S. marketplace. The most common definition of the term is a “thick, creamy beverage composed of both fruit and dairy ingredients.” In the broadest sense of the term, a smoothie can refer to a thick, non-dairy, chilled beverage.
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Sandwhich

Safe, Controlled RTE and IQF Vegetables

Barbara T. Nessinger
September 15, 2011
No Comments
Everyone nowadays seems to be interested in food safety--in fact, the Produce Manufacturing Association ranks food safety as the number one issue now facing the industry. In this heightened environment, it is not just good sense to mitigate threats to food safety--it becomes essential.
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Rice

Seeing Red and Black

Barbara T. Nessinger
May 16, 2011
No Comments
Move over, white rice--colored rice is making a splash. According to a recently released “What’s Hot” National Restaurant Association survey of chef-members of the American Culinary Federation, black and red rices are the “new white” in foodservice side dishes. Black rice, although a newcomer to the survey, started at the top--number one--among sides and starches, while red rice ranked third.
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Soy Sauce: Traditional and On-trend

Barbara T. Nessinger
July 1, 2010
No Comments
Soy sauce--that staple of Chinese take-out and wok cooking--is known to many as simply a salt in liquid form, something that adds flavor to many dishes. Soy sauce is so much more, however, and not all soy sauces are created equal.
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Of Innovation and Almonds

Barbara T. Nessinger
April 2, 2010
No Comments
 The only sustainable source of competitive advantage is innovation, and innovation is imperative in the food and nutrition sector. 


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Leading with Private Label

Barbara T. Nessinger
December 1, 2009
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Private label's future includes reformulating/redesigning to reduce costs, or issue-related product innovations, such as green or organic. Attendees of Prepared Foods' R&D Seminars series also learned about co-branding and effective business strategies.
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Functional Fun Fruit

Barbara T. Nessinger
May 1, 2009
No Comments
Currently, the vast majority of the raisin industry spans nine raisin-producing countries, with world demand at 770,000 metric tons, and 45% of the world’s raisins grown in the U.S. 


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