Fruits / Vegetables

Ingredient technology, specifications, characteristics and applications of domestic and tropical fruit and vegetable ingredients for foods and beverages, including fresh, frozen, IQF, dehydrated, freeze-dried, juices and purees, related to issues including flavor, shelf life, ORAC, pH, soluble solids and Brix, packaging, including modified atmosphere, health claims and labeling regulations, and nutrient value.


  • Mediterranean Diet Slows Diabetes Progression
    Those recently diagnosed with type 2 diabetes may benefit from following the Mediterranean diet— high in olive oil, fish and whole grains—which slows progression of the disease more than following a low-fat diet, according to a new study published in the journal ...More
    April 18, 2014 Posted in News
  • Maximizing Marketing Strategies to Serve Hispanic Consumers
    U.S. Hispanic consumers are a powerful and growing economic force with a buying power in excess of $1 trillion, driven by a population 56 million strong that is expected to grow to 131 million people by 2050. Despite the tremendous potential of this market, less than 5% of ...More
    April 16, 2014 Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
  • Vegan, Low-Carb Diet Helps Weight Loss, Lowers LDL
    Individuals who consume a low-carbohydrate vegan diet containing increased protein and fat from gluten and soy products, nuts and vegetables may improve their weight-loss efforts while at the same time lower their low-density lipoprotein (LDL) cholesterol, according to a ...More
    April 16, 2014 Posted in News
  • The Power of Color
    Discover how to use color in product development to increase a food or beverage’s appeal to consumers, while also ensuring the consistency of the color from processing through shelf life. ...More
    April 16, 2014 Posted in Digital Issues, Colors, Flavor
  • Survival Guide: Colors
    When it comes to food and beverage products, appearance matters. Because a product's visual appeal can play a significant role in its success on the market, food and beverage designers often use color additives to give bland-looking foods a colorful kick. However, a recent ...More
  • News Desk: Numi Organic Tea CEO Talks Tea Innovation
    During Natural Products Expo West in Anaheim, March 6-9, Food Product Design spoke with Ahmed Rahim, co-founder, CEO and chief alchemist of Numi Organic Tea about the success behind its existing products, as well as a glimpse into its recent innovations.   ...More
    April 11, 2014 Posted in Videos
  • Pompeo Moves to Block Mandatory State Labeling of Food GMOs
    Food activists who have been advocating for mandatory labeling of GMOs (genetically modified organisms) immediately pounced on the legislation, dubbing it the “Deny Americans the Right-to-Know Act (DARK Act)." ...More
    April 9, 2014 By Josh Long Posted in News
  • Eating Rice Boosts Diet Quality, Reduces Body Weight
    Adults who consume rice were shown to also have a better overall diet quality along with higher consumption of key nutrients, such as potassium, magnesium, iron, folate and fiber while eating less saturated fat and added sugars, according to a new study published in the ...More
    April 9, 2014 Posted in News, Fiber
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