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Home » Authors » Judi Adams MS, RDN

Articles by Judi Adams MS, RDN

Sorghum Salad

Going with the Grain in Food Product Development

Gluten-free or artisanal, yesterday's grains are making today’s flavorful trends.
Judi adams
Judi Adams MS, RDN
February 14, 2017
No Comments

Today’s product developers are taking advantage of hundreds of available grain types and formats, from millet, quinoa, teff, and other grasses, seeds, to multiple rice varieties to wheat in forms such as couscous and freekeh.


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Savory almost trail mix

Developing Healthy Food Products with Seeds and Nuts

As “stealth health” ingredients, nuts and seeds are miniature powerhouses
Judi adams
Judi Adams MS, RDN
June 16, 2016
No Comments

Plant-sourced ingredients, are becoming increasing popular because of their sustainability, versatility, and relatively low cost, as well as their well-deserved health halo.


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Avocado Oil

Oil Technology in Food Product Development

Demonization of oils and fats has retreated, but lipid technology is still going strong
Judi adams
Judi Adams MS, RDN
May 11, 2016
No Comments

The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.


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Today's processors and bakers take advantage of the surge in popularity of non-wheat grains and seeds

Superior Seeds and Grains

With consumer interest in “natural” and organic health foods on a continuing rise, endless possibilities are open for creative food formulators and marketers
Judi adams
Judi Adams MS, RDN
October 14, 2015
No Comments

Grains are enjoying a renaissance arising from a confluence of the natural/organic push; a “back to bread” trend that has restored artisanal and artisanal-style breads to star status; and—from two opposing directions—the gluten-free wave.


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July 28, 2022

It’s Only Natural! Natural, Organic Food, Beverage Options Continue to Grow with Clean Label Appeal

Consumer surveys conducted by Innova Market Insights during the past two years demonstrate a range of perceptions regarding natural and organic. In the 2020 Innova Health & Nutrition Survey, consumers most associated the concept of “clean” labeling/eating with natural and organic ingredients, as well as no additives/preservatives.

August 9, 2022

Prepared Foods' 20th Annual Spirit of Innovation Awards

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