SupplySide
Doug's Domain
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Douglas J. Peckenpaugh is a managing editor of Food Product Design and the editor/associate publisher of CULINOLOGY magazine. He has worked in food and agricultural publishing as a writer and editor for books, magazines and websites. He also worked as a cook and kitchen manager while earning his B.A. from Purdue University in Professional and Creative Writing. |
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09/01/2010
Stevia Workshop Hits SupplySide WestThese days, when contemplating the associated trends of natural, sweeteners and obesity, one key subject should immediately spring to mind: stevia. |
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08/20/2010
Timely Kids' Nutrition InsightFrom school foodservice to the kids’ menu at America’s restaurants and retail products targeted toward a youthful demographic, nutrition is firmly top-of-mind these days—and an upcoming free Webinar from Hilmar Ingredients will address this subject in detail. |
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08/05/2010
Feeding our Prebiotic NeedsAn interesting crossroads meets when health-imbuing ingredients also demonstrate technical functionality, like some prebiotics that not only help foster probiotic populations, but also can improve flavor, cut sweeteners and other benefits. |
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07/28/2010
Ice Cream on the BrainSummer is here in all its culinary glory, and with it comes yet another wave of gourmet ice cream madness and wonder. |
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07/13/2010
Budding Microbial SensationsThe potential for using specially formulated foods to foster highly beneficial microbial environments in our bodies—and investigations into the depth to which microbial populations may impact our overall health—holds great promise. |