Fat Reduction

IDFA Voices Concern About Milk Restrictions in Schools

The International Dairy Foods Association (IDFA) commended the USDA for highlighting the nutritional role that dairy products play in the final regulations governing the reimbursable school meal program released Jan. 25; however, it expressed concern that restrictions on ...More
January 27, 2012
Posted in News
Seesaw Science: Balancing Kids’ Calories

Calorie-reduction strategies for foods and beverages targeted to kids. ...More
November 16, 2011
Posted in Articles, Bakery / Cereal, Fiber
Solazyme Roquette On-Track to Begin Production in France

Solazyme Roquette Nutritionals will begin producing Whole Algalin Flour at Roquette’s commercial production plant in Lestrem, France. ...More
November 8, 2011
Posted in News, Bakery / Cereal
Cellulose Ingredient for Enhanced Eating Quality

Z Trim is a multi-functional cellulose ingredient that can provide enhanced eating quality and improved nutritional profiles. ...More
November 2, 2011
Posted in News, Dressing / Marinades, Fiber, Sauces / Gravies / Soup
Getting Sauced

Innovative ingredients that boost nutrition and maintain appeal of ready-to-use sauces. ...More
October 19, 2011
Posted in Articles, Fiber, Flavor, Nutraceuticals, Sauces / Gravies / Soup
Fat’s Balancing Act

The fatty-acid composition of fats and oils controls functionality and nutritional profile. But balancing the two can be difficult. ...More
September 28, 2011
Posted in Articles, Bakery / Cereal
The ABCs of School Nutrition

The start of the school year has officially arrived, which of course leads to a host of questions as to what constitutes a healthy school meal. When I skipped off to school (back when Moses was a teenager), lunches were no big thing. You either brown bagged it from home or ...More
August 31, 2011
Posted in Blog, Bakery / Cereal, Fiber
Seafood: Swimming in the Seas of Change

Although the classics (lemon, meet butter) are still popular when it comes to seafood, maturing tastes—and advances in processing technology, such as use of enrobed sauces on frozen seafood—have expanded the options, with sweet heat and ethnic flavors coming into play. ...More
August 30, 2011
Posted in Articles, Flavor, Sauces / Gravies / Soup
Reduced-Fat Formulating

Cutting the fat in food products requires specific strategies that lower fat, but not quality. ...More
August 23, 2011
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Consider Every Angle

The time is right to consider every possible health-and-wellness angle on a food as it takes shape on the bench, whether fat, sodium and calories, or boosting total servings of fruit and vegetables in the food. ...More
August 18, 2011
Posted in Blog, Flavor