Getting Sauced: Pasta Sauce Formulating Secrets
11/17/2009 -
The convenience of store-bought pasta sauce is a tribute to product-development savvy, but belies the tricky processing, formulation, distribution and storage paths a sauce travels from factory to fettuccine.
...
Sports Nutrition for Everyone
10/27/2009 -
Sports nutrition isn't just for serious athletes anymore. From its early years catering to the likes of pro wrestlers and bodybuilders, the sports nutrition market has grown to include a vast number of health-conscious consumers seeking both physical and mental well being.
...
Checking the Oil for Snacks
10/23/2009 -
Technically speaking, any oil can be used for frying, but all oils are not the same. Oils for frying must be selected with several characteristics in mind if they are to withstand rigorous conditions without adverse effects.
...
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.
...
Eat Your Veggies
09/24/2009 -
With fewer people cooking from scratch at home these days—and even fewer meeting their daily vegetable quota—consumers are primed for frozen and fresh vegetables formulated and packaged for easy preparation.
...
Protein, A Functional Powerhouse
05/22/2009 -
Proteins are celebrated for their nutritional power, but they also help provide structure, texture, emulsification, barrier properties and other functionalities when added to a wide array of foods. But proper protein selection and use is key to formulation success.
...