Frozen Foods

Issues involved in the formulation, manufacturing and shelf life of frozen foods, including meat and vegetarian entrees, desserts, appetizers and snacks, vegetables, pizza, side dishes, meat and seafood, and breakfast foods, including technical aspects like freeze thaw stability, freezing rate, ice crystal formation, stabilizers, texture, nutrient retention and free water, as well as culinary considerations, market trends and new technologies.

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
USDA School Lunch Plan: A Review

The House-Senate agriculture appropriations conference committee's 2013 agriculture spending bill marked a setback for the Obama Administration’s anti-obesity campaign. ...More
December 19, 2011
Posted in Articles
Precoats for Better Battered, Breaded Products

Advanced Food Systems, Inc., offers a variety of precoats that help improve batter/breading adhesion, moisture retention and freeze/thaw stability. ...More
December 19, 2011
Posted in Articles, Sauces / Gravies / Soup
Virginia Dare Appoints VP of R&D

Michael Springsteen was appointed Vice President, Research and Development for Virginia Dare ...More
December 13, 2011
Posted in News, Bakery / Cereal, Flavor
Fiberstar, Gum Technology Partner on Texturizers

Fiberstar Inc. and Gum Technology partnered to develop Hydro-Fi, a line of texturizing ingredients. ...More
December 5, 2011
Posted in News, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Roasted Vegetables and Spices—Little Effort, Big Flavor

Roasting vegetables and spices brings out a natural sweetness and deepens flavors, adding interest to a variety of applications and menu items, from frozen pizza to soups, dips, sandwiches and snacks. ...More
November 18, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Flavoring Dairy Products

Successful flavoring of dairy products depends on the matrix and ingredients used. ...More
November 17, 2011
Posted in Articles, Flavor
Scaling-Up Artisan

The use of the term "artisan" is increasing on menus at QSRs and on nationally distributed retail products. ...More
November 15, 2011
Posted in Articles, Bakery / Cereal, Sauces / Gravies / Soup
Petition Filed to Ban Monsanto’s GE Sweet Corn

A coalition of food safety advocates sent a petition to 10 of the top national retail grocery chains ad food processors asking them to reject the use of Monsanto’s genetically engineered sweet corn that is slated to hit the commerce next year. ...More
October 31, 2011
Posted in News