Naturally Sweet
10/22/2009 -
Although the term “natural” is still largely undefined, consumer demand for natural foods continues, and manufacturers have responded with products made with a range of natural sweeteners, including stevia, isomaltulose, erythritol, maple syrups, grain-derived extracts and honey.
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Locust Bean Gum: Good as Gold
10/08/2009 -
When it comes to managing water and providing texture, gums are effective ingredients in the product-development arsenal, and locust bean gum is no exception.
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Prebiotics Promote Gut Instincts
05/20/2009 -
Strong enough to survive the journey through our digestive system, and powerful enough to provide an array of healthful benefits, probiotic bacteria cannot live without nutrition in the form of prebiotics.
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Seamlessly Sugar-Free Sweets
05/19/2009 -
The taste of sugar-free and reduced-sugar products has improved substantially over the last decade as suppliers and formulators have collaborated to raise the sensory bar on these products.
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New Menu in the Freezer Case
10/31/2007 -
You’re too tired too cook, too lazy to go out to dinner and not in the mood for take-out. What’s a 21stcentury consumer to do?
“Food manufacturers have started seeking out ingredients, processing and packaging to bring the restaurant experience home via retailers’ freezer cases,” says Jim Chapman, executive chef, Eurest Dining Services, Chicago. While Eurest does not manufacture frozen meals,...
Cranberries in the Spotlight
08/02/2007 -
Photo: Ocean Spray ITG
In today’s age of fad diets and fleeting trends, one small berry has stood the test of time. For decades, the cranberry, the original American superfruit, has been valued for its potential to prevent urinary tract infections....
Improve Meat Performance With Potato Starch
08/02/2007 - In addition to traditional native starches, processed meat products often contain modified starches to bind moisture, provide heat and shear stability, extend shelf life, and improve freeze/ thaw stability and texture. Potato starches, such as Eliane™ VE 420, a new, unique amylopectin potato starch from AVEBE, have always been considered an ideal product for meats, because of their low gelatinization...
Ready-To-Go
08/02/2007 -
Delivering restaurant-quality convenience to consumers is a considerable challenge for manufacturers. The entire process is a race against time, with everything from lipid oxidation to microbial growth to the very traits for which we breed birds conspiring against success. But by understanding the threats and managing our processes, we can design ready-to-go poultry products that’ll fly.
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The Savory Side of Nuts
07/11/2006 - Photo: California Walnut Marketing BoardNuts are the new ingredient darlings, not only for their nutritional role, but also for the rich versatility that lets them adapt to a broad range of products. Not so long ago, the health-conscious considered them high-fat taboos. But the new emphasis on healthy mono- and polyunsaturated fats and increasing fiber in the diet—which nuts deliver on...
Apples of Our Eyes
05/05/2006 - Apples of Our EyesBy Kay Swartz Rentzel Contributing EditorFrom snacks to desserts to juice to savory stuffings, apples are among the most popular and versatile fruits available.It is often said that the apple doesn’t fall far from the tree, but each apple variety has its own unique profile, with varying taste, texture and color. Throughout the world, more than 7,500 different varieties...