Oxidation

A Taste of Healthy Spices and Seasonings

Supportive research into the health benefits of spices fits nicely with two consumer trends: movement toward natural remedies, and a growing appetite for spicy foods. ...More
May 15, 2012
Posted in Articles
Feeling Better About Fat

The latest science proves that some fats, far from deserving elimination, actually merit greater representation in our diets. ...More
March 20, 2012
Posted in Articles
Baking in a Post-Trans World

Fat and oil processors are identifying the hurdles to successful trans-free baking, and developing alternatives that can clear them. ...More
February 14, 2012
Posted in Articles, Bakery / Cereal
Logical Fortification

Logical fortification of foods and beverages can help consumers fill nutritional gaps in their everyday diets. ...More
January 23, 2012
Posted in Articles, Bakery / Cereal, Fiber, Nutraceuticals
LED Lights Extend Meat Shelf Life

Using light-emitting diode (LED) lights in refrigeration units saves energy for retailers and extends the shelf life of some beef products, according to new research conducted at Kansas State University that will be presented at the Capitol Graduate Research Summit in ...More
January 18, 2012
Posted in News
The Best is Yet to Come: Beverages for Healthy Aging

Formulating functional beverages for an active, aging population. ...More
December 19, 2011
Posted in Articles, Flavor, Nutraceuticals
Natural Orange Coloring From Avocado Seeds

Crushing avocado seeds along with air generates an orange color that may one day be used as natural coloring for food products, according to a study published in the Journal of Food Science. The findings represent a potential added value for avocado growers and companies ...More
November 15, 2011
Posted in News, Colors
Formulating All-Natural Beverages

Formulating natural beverages, without the benefit of a federal definition of natural. ...More
November 15, 2011
Posted in Articles, Colors, Flavor
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