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Prepared Foods October 2007 Elizabeth Mannie	Article: Smoother Smoothies and Frozen Desserts Available in many types and form, texture-saving ingredients are available to address even the most complex food system, processing, shelflife or storage conditions.
Prepared Foods July 22, 2007 Elizabeth Mannie	Texture-enhancement Tactics Texture management helps maximize shelflife, improve quality characteristics, and more in reduced-fat and reduced-calorie foods.
Prepared Foods October 1, 2006	Using Gums in "Clean Label" Formulations Gums can contribute multiple functional properties while helping to maintain a clean label. This is especially important as consumers are beginning to understand food ingredient labels.
Prepared Foods December 1, 2005	Beverage Blueprints Soy drinks, weighting agents in beverages and the challenges of fortifying with healthful ingredients.
Food Processing July 2007	Ingredient Round-Up: Gums, hydrocolloids & emulsifiers All-natural fat replacers... Replacement dairy fats... Organic inulin... Custom emulsifier blends... etc.
Prepared Foods February 5, 2006	Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages.
Food Processing June 2006	Ingredient Round-Up: Gums & hydrocolloids These ingredients deliver fantastic functionality to processors of bakery, beverage, dairy, center-of-the-plate protein and other food products.
Prepared Foods December 12, 2006 Mannie & Stier	The Suspense! Manufacturers have found beverages an effective means to deliver healthful ingredients -- with new methods of particle suspension and the addition of fibers.
Prepared Foods April 8, 2007 Paula Frank	Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.
Prepared Foods May 1, 2006	Ingredient Formulation Tools Understanding the functions of gums commonly used in food and beverage systems.
Prepared Foods October 1, 2005 Marcia A. Wade	I'll Drink to That More choices in healthful, great-tasting dairy and soy drinks are appearing in the refrigerated dairy case than ever before as manufacturers are hoping that new product concepts will enlighten consumers.
Prepared Foods July 1, 2005 Marcia A. Wade	The Importance of Being Protein Milk, egg, wheat and soy proteins can pass for other ingredients and create fluffy, flowing and fabulous textures.
Prepared Foods April 1, 2006	Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products.
Food Processing October 2011 Mark Anthony	Energy Drinks Take Aim at Busy Consumers Consumers are flocking to energy drinks in an attempt to feel better about nutrition while maintaining our 21st Century fast-paced lifestyle.
Prepared Foods May 1, 2005 Marcia A. Wade	"Better-for-you" Beverages The taste and content of healthy beverages has come a long way since bottled water. However, if a better-for-you product does not balance health perception, texture and taste, consumer acceptance will be a complete washout.
Nutra Solutions September 1, 2005 Kathy Niness	Get into Inulin ORAFTI offers improved calcium absorption, fiber enrichment, improved mouthfeel, and enhanced gastrointestinal heath through RAFTILINE, RAFTILOSE, and Synergy 1.
Prepared Foods April 1, 2006 Marcia A. Wade	Fixing the Fiber Gap As the country becomes more aware of its fiber deficiency, manufacturers are looking at ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins to efficiently fill the fiber gap.
Prepared Foods September 1, 2005 Paula Frank	Starch to the Rescue This multifunctional ingredient helps fulfill a variety of needs in everything from soup to nuts.
Food Processing September 2013 David Phillips	New Gum Products Offer Numerous Solutions For Food And Beverage Processors Whether emulsifying, stabilizing, adding structure or strength, ingredient manufacturers are finding new ways to use gums in food and beverage products.
Prepared Foods April 1, 2006 Marcia A. Wade	Fat Magic Cutting the fat from a food formula is not necessarily a problem when fat replacers, such as gums and starches, help recoup the functionality lost in those reduced- and low-fat products.
Food Processing September 2008 David Feder	Text(ure) message The wrong texture can completely change the perception of flavor and turn a winning formulation into a chalky or gummy mess.
Prepared Foods September 2007 Elizabeth Mannie	Formulating to Preserve Taste: Flavor Savers Ingredients such as antioxidants, acidifiers and buffers are available to help extend shelflife and improve taste.
Food Processing May 2012 Mark Anthony	The Changing Face of Confections As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts.
Food Processing	From the Bench: Gums & Hydrocolloids Our round-up of food gums focuses on a half-dozen of the hardest-working hydrocolloid ingredients available.
Food Processing April 2010 Diane Toops	How to Formulate Healthier Snacks for Kids Building healthier snacks for perpetually hungry kids moves front and center.
Prepared Foods January 1, 2006	In the Blend Supplier finds solution to scarce, costly gums and hydrocolloids by creating gum blends that utilize the synergies between various gums.
Prepared Foods May 1, 2006	Gumming for the Alternative The proper selection of a food gum is critical to its ultimate efficacy in a food matrix.
Prepared Foods January 2008	Products Two takes on the bit trends in 2008... The power of antioxidants... Shaking... Adding creaminess to yogurts... Feeling your oats... Thinking authentic... Nice ice... Fusing fragrances... Extreme flavors... etc.
Food Processing October 2009 David Feder	How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.
Food Processing July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
Prepared Foods May 1, 2006	Whey in RTD Beverages Whey proteins are frequently being included an ingredient of choice in protein-fortified drinks.
Prepared Foods February 2, 2007	Abstracts Natural alternative to fully cooked meat products... Nutriose provides formulators with dietary fiber without compromising taste or texture... Natural mixed tocopherols... Vitamin-fortified and flavored mineral water... etc.
Prepared Foods October 1, 2006	Abstracts -- October 2006 All-natural fat replacer... Formulating functionality without fats... Ingredient supplier receives halal approval... Clinically proven all-natural weight loss ingredient... Balsamic vinegar made exclusively from honey... etc.
Prepared Foods December 12, 2006 Elizabeth Mannie	Formulations Assists for Sauces and Dressings Adding gums to a liquid... Savory sauces and marinades... Trend tracking tools...
Prepared Foods August 11, 2006	Abstracts Baby Boomers bored with same-old menu recommendations... New carrageenan technology makes transparent, gelatin-free jelly-type desserts... Unique savory seasoning... Looking at the Hispanic market... Low-sodium solutions... etc.
Food Processing January 2012 Diane Toops	Toops' Scoops: Creamy, Chewy or 'Crinchy'? Texture attributes of food often are lost in translation.
Food Processing May 2011 Mark Anthony	The Future of Confectionery Ingredients Ace-K, honey make inroads as sweeteners; gums and nuts play supporting roles.
Prepared Foods June 1, 2005	Stabilizers Un-yolked The challenge to create yolk-less sauces is made easier with enzymatically hydrolyzed lecithin, even for products that must tolerate long-term storage.
Food Processing December 2005	From the Bench: Stabilizers This quartet of stabilizers doesn't play jazz, but its members sure can mellow out a feisty food formulation.
Food Processing July 2009	Ingredient Round Up: Gums & hydrocolloids Two new xanthans... A blend of gums... Next-generation emulsifier... Stabilizer for Latin-inspired beverages...
Prepared Foods September 1, 2006 Claudia O'Donnell	Stable New Concepts The ability to access a portfolio of stabilizers as well as advice on how to effectively use them can be the solution for new product success.
Food Processing March 2010 Mark Anthony	New Beverage Products are Dashing to Dairy Beverages of all types are working in dairy products and less obvious dairy ingredients for health, satiety and just plain enjoyment.
Prepared Foods October 2007	Products Zero/low trans fat oils... Inulin and oligofructose prebiotic fiber ingredients... Alternative uses for vanilla ... Easily incorporated resistant starches.... etc.
Food Processing April 2007 Kantha Shelke	Beverages: Note to Ops While ease of consumption and portability make it easier to provide nutraceutical ingredients and botanicals through beverages rather than supplements, these ingredients also pose major formulation challenges.
Prepared Foods April 1, 2005 Lauren Swann	Ingredient Challenges: Formulation Challenge: Shaping Sweet Success for Reduced-sugar Foods Sugared-down products have risen in just about every category where sugar can possibly be altered, and food formulators have many new options for "sugaring down" their products. But when using these ingredients, careful attention to nutrition labeling is critical.
Food Processing October 2008 Dave Fusaro	Supply Chain Pains Who's managing whom? In a year of unprecedented pressures, our exclusive joint survey finds a tug of war between food processors and their suppliers.
Prepared Foods July 1, 2006	Texture, 1-2-3 Texture is important because it is relative to how the manufacturer wants the consumer to experience the product.
Prepared Foods June 1, 2005	New Product Trends: Consumer Research With consumers demanding more healthier and health-related food products, opportunities abound for manufacturers who can deliver a clear message regarding product functionality.
Nutra Solutions December 1, 2007	Nutra Solutions' Ingredients for Health Guide A guide with statistics on health condition prevalence and market size -- as well as commercially available ingredients that assist in production formulations -- is provided.
Food Processing April 2009	Building a Healthier Beverage Pop the top and hoist a cold one to the new approaches in making drinkables that function as more than mere thirst-slackers.