Soup

Market trends, technology, ingredients, formulation and processing of commercial (ready-to use, mixes and manufacturing components) soups, stocks and broths; spanning topics including processing, such as retort and hot fill, freeze/ thaw stability, viscosity, texture, culinary aspects, flavoring and ingredient selection, from spices to meat to vegetables to noodles, and nutritive value (i.e., low salt or sodium, fortification).

Americans Still Consume Too Much Sodium

The latest Vital Signs report released by the Centers for Disease Control and Prevention indicate the average American consumes about 3,300 milligrams of sodium per day, not including any salt added at the table, which is more than twice the recommended limit for about half ...More
February 8, 2012
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Shape of Things to Come: Innovations in Pasta

By remaining adaptable in form and formulation, there’s no taste or trend that pasta can’t evolve to meet. ...More
January 17, 2012
Posted in Articles, Fiber, Sauces / Gravies / Soup
Fresh Herb Preparations for Cheese Spreads and Convenience Foods

A range of fresh herb preparations, from Frutarom, add a new dimension of flavor for cheese spreads and premium convenience products. ...More
December 21, 2011
Posted in News, Sauces / Gravies / Soup
Fighting the Sodium Battle

In the late 80s, the Intersalt study and the subsequent National Heart, Lung, and Blood Institutefocus on sodium and blood pressure. Several decades later, sodium reduction continues to be a high priority for the food industry. ...More
December 5, 2011 By Lynn Kuntz
Posted in Blog, Bakery / Cereal, Flavor, Sauces / Gravies / Soup
Industry to Slash Salt Levels in Soups Sold in Australia

Leading manufacturers Unilever, Heinz, Campbell Arnotts, and Nestlé, along with major retailers Woolworths, Coles and ALDI, agreed to reduce salt content in their soup products sold in Australia by the end of 2014. The commitment will cover the manufacturers and retailers ...More
November 28, 2011
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Soy Sauce Effectively Reduces Salt in Foods

Food scientists at the National University of Singapore have discovered a method to reduce salt in foods without compromising the taste intensity and pleasantness of the food by replacing salt with naturally-brewed soy sauce, according to a new study published in the ...More
November 28, 2011
Posted in News, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Study: Canned Soup Ups BPA Levels by 1,000%

A new study examining the association of bisphenol A (BPA) concentrations and adverse health effects has found individuals who eat canned soup on a regular basis have a 1,000% increase in urinary BPA concentrations compared to those who consume fresh soup. ...More
November 28, 2011
Posted in News, 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
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
Cost-Effective Salt Reducer

A natural, cost-effective salt enhancer, from Horphag Research Nutrition, significantly lowers the amount of salt in processed food. ...More
October 4, 2011
Posted in News, Sauces / Gravies / Soup