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Like Fatty Foods? Blame Your Genes

A person’s preference for fatty foods may be genetic according to Penn State researchers who discovered people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene. The findings, published in the journal Obesity, may ...More
February 3, 2012
Posted in News, Dressing / Marinades
Sweet Science of Ice Cream Inclusions

Using inclusions to add color, flavor and texture to ice cream. ...More
January 20, 2012
Posted in Articles, Bakery / Cereal, Flavor
Ralcorp Will Receive $900M in Post Foods Spin-Off

Ralcorp Holdings, Inc. will receive approximately $900 million and retain up to 20% of outstanding shares of Post Foods when it completes its spin-off of the cereal maker at the end of January 2012, according to an amendment that Ralcorp filed to its Form 10 Registration ...More
December 28, 2011
Posted in News, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Creating Clean Labels for Bakery

Clean-label solutions for baked goods. ...More
December 22, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber
Fair Trade Certified Chocolate

Fair Trade certified chocolate, from Callebaut®, ensures the sustainable cocoa sector while offering confectioners, bakers and pastry chefs chocolate ingredients to meet consumer demand. ...More
December 22, 2011
Posted in News, Bakery / Cereal
Energy-Providing Compounds for Baked Goods

A range of energy-providing functional ingredients for bakery products, from Frutarom, use bake-stable compounds from fruits or vegetables for a well-balanced snack food. ...More
December 19, 2011
Posted in News, Bakery / Cereal
Raw Cookie Dough Can Harbor E. coli

An investigation by the Centers for Disease Control and Prevention determined ready-to-bake prepackaged cookie dough was the source of a 2009 multistate outbreak of Shiga toxin-producing Escherichia coli (STEC) that sickened 77 people and hospitalized 35 in 30 states. ...More
December 9, 2011
Posted in News, Bakery / Cereal
California Hospitals Need to Improve Healthy Food Choices

A new study published in the journal Academic Pediatrics found food served in 14 hospitals and children’s hospitals in California fall short of providing healthy and nutritious meals. Researchers at UCLA and the RAND Corporation assessed 14 food venues at the state’s 12 ...More
December 1, 2011
Posted in News, Bakery / Cereal, Dressing / Marinades
Potato-Based Resistant Starch

A potato-based resistant starch, by Penford Food Ingredients, contains about 85% dietary fiber on dry solids basis while its bland flavor and color adapts well to a wide variety of food applications. ...More
November 1, 2011
Posted in News, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Oreos, Hershey’s, Sprite Top Youth Brands

Mainstay food brands like Oreo, Hershey’s and Sprite rank the highest among U.S. consumers ages 8 to 24, according to results of the 2012 Harris Poll Youth EquiTrend® study, an annual study that measures brand equity as an outcome of familiarity, quality and purchase ...More
October 26, 2011
Posted in News, Bakery / Cereal, Colors