Food Product Design - Humectants

Few areas of nutrition are wrought with more controversy and misinformation than sweeteners. This article sheds light on the research behind both nutritive and non-nutritive sweeteners and the role both play in obesity and weight loss. ...More

July 20, 2011

Posted in Articles, Bakery / Cereal

Candy Bars You Can Feel Good About

Through ingredient selection and judicious formulation, candy bars can gain a healthier sheen while still remaining indulgent. ...More

June 23, 2011

Posted in Articles, Colors, Fiber, Flavor, Nutraceuticals

Cracking Open New Egg Ideas

Eggs find their way into many formulating decisions—and not just for breakfast. In a drive to spice things up a bit, menu and retail items featuring eggs are forging into new culinary territory. ...More

October 22, 2010

Posted in Articles, Bakery / Cereal, Sauces / Gravies / Soup

Texture Solutions for Snack Bars

Snack and nutrition bars used to come in one form: hard. Advances in protein technology and a palette of fruits, syrups, grains and hydrocolloids can now fine-tune the bar’s eating quality, from chewy to crunchy. ...More

May 21, 2010

Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor

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