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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 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 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 May 1, 2006	Ingredient Formulation Tools Understanding the functions of gums commonly used in food and beverage systems.
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 June 2, 2006	Factoring for Functionality Formulating Low- and No-lactose Frozen Desserts... Polyol Potential... Lessons in Pectin... Optimizing Carrageenan in Processed Meat Products...
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 September 1, 2006 Leslie Skarra	Retro Starches...Back to the Future? The food industry long has considered starches crucial product formulation tools. Changing manufacturing techniques and consumer demands have prompted innovation in these functional ingredients.
Prepared Foods May 2009	R&D: Ingredient Technologies to Tackle Textures When properly used, proteins, starches to hydrocolloid gums solve a myriad of texture challenges, when formulating foods and beverages.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
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.
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 April 8, 2007 Paula Frank	Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.
Prepared Foods September 2007 Amy Schauwecker	Maximum Flavor Systems Excerpts from a recently published book on flavorings provide insights into the impact of hydrocolloids, protein and fat on aroma and flavor release.
Prepared Foods February 2008 Richard F. Stier	R&D Application: Innovations in Dressings, Sauces and Dips Hydrocolloids or gums provide food product developers with a multitude of functional options.
Food Processing February 2013 Claudia O'Donnell	Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins.
Prepared Foods October 1, 2005 Marcia A. Wade	"Meating" Flavor and Succulence Because it improves the eating quality of meat products at the consumer level, phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used to retain moisture.
Prepared Foods December 12, 2006 Paula Frank	R&D Applications: Versatile Carrageenan Carrageenans have been customized for use in baked goods, dairy products and meat applications.
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.
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 July 11, 2007 Richard F. Stier	R&D Applications Seminar: Processed Meats Seminars that meet the challenges of formulators of meat products.
Prepared Foods February 5, 2006	Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.
Prepared Foods June 2, 2006 Marcia A. Wade	Getting In and Out of a Jam A new line of pectins from CP Kelco allows manufacturers to create low-sugar jams and jellies while maintaining all the sensory quality of full-sugar fruit spreads.
Prepared Foods June 2, 2006	Encapsulation: Winning the Shell Game The list of attributes associated with encapsulation is long and covers applications that include beverages, baked goods, meats, functional ingredients, flavors and confections, among others.
Food Processing September 2012 Diane Toops	Hydrocolloids Make All the Difference in Ice Cream Formulations Gums such as tara, carrageenan, locust bean and cellulose are good choices for creating a smooth creamy ice cream texture with reduced ice crystal size.
Food Processing October 2011	Resistant Starch 101: A Guide to Understanding This Fiber-Like Starch Resistant starches from several vegetable sources are available to up the fiber and lower your body weight.
Food Processing July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
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.
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.
Food Processing April 2010 Diane Toops	How to Formulate Healthier Snacks for Kids Building healthier snacks for perpetually hungry kids moves front and center.
Food Processing February 2013 Stuart L. Cantor	Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries.
Food Processing July 2005 Kantha Shelke	Hidden ingredients take cover in a capsule Precision microencapsulation technologies can mask the taste or color of nutrients, mitigate nutrient loss during processing and generally help processors create foods with added value.
Chemistry World August 30, 2013 Jennifer Newton	Responsive gel stays strong The first hybrid gel that is responsive as well as robust has been made by scientists in the UK.
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.
Prepared Foods February 1, 2005	The Best of Both Worlds Although single-ingredient stabilizers are often used to augment the uniform appearance, consistent mouthfeel and ease of processing of a well-stabilized beverage, it is more often the synergy between several gums that builds a suitable foundation.
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.
Chemistry World October 22, 2007 Simon Hadlington	A Swell Idea? US researchers have developed a new polymer-based gel that can rapidly change color in response to a range of triggers, including temperature, humidity and salt concentration.
Chemistry World October 30, 2014 Philip Ball	Spheres of influence Ferran Adria has worked for years to perfect the technique of spherification: encapsulating liquid foods in an edible polymer skin. It is one of the most striking coups of molecular gastronomy.
Food Processing July 2013 David Phillips	Candy Trends 2013: New Tricks for Old Favorites Confections can play off new trends or old sentiments. Either way, ingredient innovations make them better.
Reactive Reports Issue 33 David Bradley	Catalytic Gel Gels are commonplace from lime Jell-o to invigorating minty shower gels. Now, a German-Dutch team has developed an organometallic complex that acts as a novel gelling agent for organic solvents.
Food Processing July 2007	Ingredient Round-Up: Gums, hydrocolloids & emulsifiers All-natural fat replacers... Replacement dairy fats... Organic inulin... Custom emulsifier blends... etc.
Food Processing July 2009	Ingredient Round Up: Gums & hydrocolloids Two new xanthans... A blend of gums... Next-generation emulsifier... Stabilizer for Latin-inspired beverages...
Chemistry World February 9, 2009 Phillip Broadwith	Molecular thermometer takes cell temperature A fluorescent polymer that can accurately measure the temperature inside living cells has been invented by researchers in Japan.
Chemistry World March 20, 2012 Tamsin Phillips	Smuggling Medicines in Food US scientists have encapsulated a nutraceutical - a dietary supplement with medicinal benefits - inside hydrocolloids to deliver it intact into the human body in food.
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.
Chemistry World January 20, 2010 Hayley Birch	Hydrogel self-heals in seconds Japanese researchers have created a rapidly self-healing hydrogel material, composed largely of water, which they say could have applications in regenerative medicine and green chemistry.
Chemistry World February 21, 2014 Phillip Broadwith	Refined gels for cultured cells UK start-up Biogelx is developing self-assembled peptide hydrogels that can provide support to growing cells, but also present well-defined surface chemistry to help cell biologists address biological problems.
Chemistry World August 22, 2008 Lewis Brindley	Conveyor belt hydrogel Chemists in Japan have developed an oscillating polymer gel that produces 'waves' which can push or pump a cargo along its surface.
Chemistry World August 1, 2007 Simon Hadlington	Now You Stick me, Now You Don't Researchers have developed a novel system of reversible adhesion, where two surfaces bind tightly or loosen completely depending on the prevailing pH.