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Home » Authors » Richard F. Stier

Richard F. Stier

Richard F. Stier, Contributing Editor
Articles

ARTICLES

R&D: Changing Texture to Match Consumer Preferences -- April 2008

Richard F. Stier
April 1, 2008
No Comments
One of the challenges for the product developer is to create products that meet consumer expectations for flavor, aroma and texture.
Read More

Dried Plums' Attributes

Richard F. Stier
January 9, 2008
No Comments
Dried plums have a range of applications in food processing.
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Products: There's More to Flax -- January 2008

Richard F. Stier
January 9, 2008
No Comments
Flax seed is a major oil crop and one of the richest sources of omega-3 alpha linolenic acid (ALA) known to man. It is also rich in dietary fiber and is an excellent source of lignans and other antioxidants.
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Products: Raisin Functionality -- January 2008

Richard F. Stier
January 9, 2008
No Comments
Raisins are a natural product that may be used in a wide variety of applications.
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Products: Natural Color Basics -- January 2008

Richard F. Stier
January 9, 2008
No Comments
There is a growing demand for natural colors in the global marketplace.
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Products: Innovative Phosphates -- January 2008

Richard F. Stier
January 9, 2008
No Comments
Phosphates have a wide range of functions when used in meat systems.
Read More

Products: Sweetness Interactions -- October 2007

Richard F. Stier
October 10, 2007
No Comments
Sweetness is not only a basic taste; it is also a characteristic that makes food desirable.
Read More

Delivering Dairy Flavors -- August 2007

Richard F. Stier
August 12, 2007
No Comments
Flavors are a mixture of compounds, distillates, concentrates, extracts and essential oils that are combined to give a specific flavor profile to a food. 
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R&D Applications Seminar: Breakfast Bars and Cereals 101 -- June 2007

Richard F. Stier
June 5, 2007
No Comments
Known as the most important meal of the day, the breakfast category continues to expand. Attendees of Prepared Foods’ 2006 R&D seminar learned that consumers are lured to breakfast foods by inclusions like almonds, soy and dairy products, whole grains and more.
Read More
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