| Similar Articles |
|---|
 |
Prepared Foods
February 2009
Sharon Book |
R&D: Allowing Health Claims with Leavening Innophos Inc. has developed a leavening acid that has no sodium and contains calcium (18%), a desirable mineral.   |
Prepared Foods
December 12, 2006
Mannie & Stier |
Building Baked Goods and Snacks Sodium Down, Calcium Up... Calcium Phosphate Builds Healthier Bones... |
Prepared Foods
August 2007
Elizabeth Mannie |
Phosphates and Yeasts in Baking Factors that determine the best leavening agents -- key ingredients in baked goods -- include product type, processing conditions and end user. |
Prepared Foods
April 2009 |
Article: Phosphates Aid Sodium Reduction Sodium-free phosphates can be used to replace sodium-based phosphate ingredients, which help formulators develop the better-for-you products consumers demand. |
Prepared Foods
January 1, 2007 |
Reducing Sodium, a Matter of Taste Sodium reduction is not simple, but there are a number of ingredient options and tactics available to formulators. |
Food Processing
September 2009
Diane Toops |
Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors. |
Food Processing
July 2012
Diane Toops |
Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction. |
Prepared Foods
February 1, 2005
Andrew G. Ebert |
Ingredient Challenges Phosphorus: The Forgotten, Essential Ingredient When using phosphates as functional food ingredients, food manufacturers also have the opportunity to enhance the nutritional value of their products through the addition of phosphorus. But the importance of appropriate usage levels should not be overlooked. |
Prepared Foods
July 1, 2005
Marcia A. Wade |
Why the Cookie Crumbles A cookie without inclusions -- nuts, candies, syrupy swirls, or even dietary fiber -- is no cookie at all. Formulation considerations that keep the matrix intact are key to keeping the cookie crunchy and the angel food cake airy. |
Food Processing
December 2011
Diane Toops |
Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods. |
Food Processing
March 2010
Diane Toops |
Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste. |
Food Processing
August 2012
Anibal Concha-Meyer |
Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt. |
Food Processing
March 2011
Dave Fusaro |
USDA and HHS Release 2010 Dietary Guidelines for Americans The final recommendations deviate little from last June's committee report, but they do go softer on sodium. |
Food Processing
August 2011
Anthony & Feder |
Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter. |
Food Processing
August 2008
Mark Anthony |
Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal. |
Food Processing
February 2009 |
New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake. |
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
June 2005
David Feder, R.D. |
Bad science slams salt Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest -- in reports that had all of the trappings of legitimate science, but little, if any, substance. |
Food Processing
February 2010
Dave Fusaro |
Trans Fats, Glutens Still Vex Bakers Second-generation trans fats replacements have improved functionality, and second-generation food products have improved taste. |
Nutra Solutions
September 1, 2005
John Hanrahan |
[Don't] Break a Leg The Innophos VersaCAL range of calcium phosphates can be used to enhance cereals, baked goods, beverages, nutrition bars and dozens of other food products. |
Food Processing
June 2011
Diane Toops |
Are We Dumb Or Numb When It Comes To Heart Health? Our news and trends editor advises food processors to take consumers' views on health surveys with a grain of salt. |
American Family Physician
January 15, 2004
John Smucny |
Does a Low-Sodium Diet Reduce Blood Pressure? Reducing sodium intake does lead to a slightly lower average blood pressure. However, no evidence from controlled trials proves that reducing sodium intake decreases morbidity or mortality, or proves that modest sodium restriction is harmful. |
AskMen.com
Jacob Franek |
Low-Sodium Diet And Men Most men consume far too much sodium, usually because we add too much table salt to our food. |
Food Processing
April 2006
Mark Anthony |
Calcium and Vitamin D Duet It's well known that calcium is needed for bone health, but vitamin D is often taken for granted. |
