Similar Articles

Browse Main Topics:

Business
Computers & Electronics
Education & Reference
Entertainment & Leisure
Family & Home
Finance & Investment
Health
Internet
Pets & Animals
Science & Technology
Society, Politics & Culture
Sports & Recreation

Similar Articles

Nutra Solutions March 15, 2006 Marcia A. Wade	Moving Fiber off the Shelves Numerous studies have provided indisputable evidence that additional fiber in the diet helps to reduce coronary heart disease. Since fruits and vegetables are mostly water, eating those types of foods is only one method by which to increase fiber.
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 February 3, 2006 Marcia A. Wade	Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products.
Food Processing September 2011 Mark Anthony	The New Look of Fiber Fiber, as a natural dietary component, continues to garner attention, and as a versatile food additive it can enhance the attraction of almost any product.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
Prepared Foods June 1, 2005 Leslie Skarra	Fixing Formulas with Fiber There are two main reasons why fiber is included in food formulations today: for a functional effect in a food system or for a human physiological effect. Product development approaches for these two goals are very different.
Nutra Solutions March 5, 2005 Archibald & Wade	The Definitive Dietary Fiber Dietary fiber interest increases across the board... Whole grains struggle for popularity... Low-glycemic claims assisted by fiber use... etc.
Prepared Foods October 2007 Daniel Best	Article: Glossary: Dietary Fiber's State of Confusion A focus on the meaning of prebiotics, digestible and indigestible carbohydrates and crude, total, insoluble and soluble dietary fiber.
Food Processing March 2013 Mark Anthony	Study Suggests High Dietary Fiber Related to Low Levels of Insulin Resistance in Women Consumers can add insulin resistance as an increasingly important concern along with obesity and type 2 diabetes; however, food processors can add fiber and resistant starch to help counter that concern.
Food Processing March 2012 Mark Anthony	Understanding Soluble Fibers and Insoluble Fibers Food processors would be wise to decipher the subtle differences between soluble and insoluble fibers.
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 April 2010 Mark Anthony	Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.
Food Processing September 2012 Ann Juttelstad	Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption.
Prepared Foods January 1, 2007	Essential Facts on Functional Fibers The optimal use of dietary fiber ingredients depends on understanding a variety of aspects -- ranging from their definitions to issues in the formulation and processing of foods
Food Processing April 2012 Mark Anthony	What You Should Know About Bran The first proposed mechanism for the benefit of dietary fiber aligned with characteristics we associate with wheat bran.
Food Processing March 2011 Mark Anthony	Fiber: Out of the Rough Most Americans were not about to embrace foods from whole grains. This image is changing.
Food Processing February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
Food Processing August 2006 Frances Katz	New Sources of Resistant Starch Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics - and often more fiber - than the original corn source.
Food Processing February 2007 Mike Pehanich	Adding fiber and whole grains to the plant Lots of formulations are adding fiber and whole grains to recipes. But don't let the R&D department damage your machinery!
Food Processing January 2005 Kantha Shelke	Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise.
Delicious Living January 2007 H. K. Jones	Roughing it Keeping things moving along in your digestive system isn't fiber's only claim to fame. More and more research indicates that a high-fiber diet may help prevent diabetes, heart disease, and cancer.
Prepared Foods August 1, 2005 Marcia A. Wade	The Secret Garden Consumers need to be more aware of prebiotics -- non-digestible food ingredients that selectively stimulate the growth and/or activity of helpful bacteria in the colon, and thus improve health. Most prebiotics can be added by the manufacturer to bread, ice cream, yogurt or meat.
Food Processing June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
Food Processing October 2012 Mark Anthony	Understanding Polydextrose and How It Works Lengthen shorter chain polymers of different sugars and you get this designer soluble fiber.
Food Processing July 2012	Food Processors Looking at the Whole (Grain) Truth About Breakfast Cereal Despite what seems to be a perpetual war on carbohydrates, it's hard to escape this enduring tradition.
Food Processing August 2008 Mark Anthony	The new view of fiber When we laud the benefits of fiber, we are really talking about different fibers, each with distinct characteristics.
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 July 2007 Mark Anthony	Eating away at cholesterol Many people are turning to foods before they try drugs to lower their LDL cholesterol, and the food industry is well-armed to respond.
Nutra Solutions March 11, 2007 Amanda Archibald	NutraSolutions' New Products Annual -- Dietary Fiber/Prebiotics Fiber may have been upstaged or overshadowed by its carbohydrate cousin, whole grains.
Food Processing August 2010 Mark Anthony	Building Healthier Desserts Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health.
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.
Food Processing June 2009	Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc.
Prepared Foods June 1, 2005 Gallagher et al.	Advances in Formulating Gluten-free Products As awareness of gluten intolerance and Celiac Disease grows, companies are using novel ingredients and processes as tools to replace gluten, a structure-building protein in products.
Food Processing October 2012 Mark Anthony	How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains.
Food Processing April 2011 Mark Anthony	Soluble Fibers: Prebiotic Boon to Health Fiber is breaking out of its "wood-chip" image with its attraction as a prebiotic component and the functional gateway to digestive health.
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 April 2009 Kantha Shelke	Consumers Adding More Fiber to Food and Beverage Diets Packaged foods and beverages touting fiber showed double-digit growth in each of the past five years and netted $3.5 billion in 2008, a 15.5 percent increase over 2007.
Prepared Foods May 1, 2006 Lauren Swann	Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content.
Delicious Living November 2005 Cheryl Sternman Rule	Go-to Grains Move over, squishy bread and white rice: Mounting evidence points to whole grains as essential for good health. Amaranth... Barley... Oats... Quinoa... Teff...
Food Processing April 2006 Kantha Shelke	The New Diabetes Formulation Paradigm The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories.
Food Processing August 2010	The Battle for the Cereal Bowl Key to creating innovative value added products
Prepared Foods May 6, 2007 Elizabeth Mannie	Formulating Tasteful Nutritional Products From probiotics to soy isoflavones, the challenge is to maintain a product's health benefits while providing products that please consumer taste buds.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
Food Processing September 2013 Rory Gillespie	Are Fiber-Fortified Beverages The Next New Trend? Beverages manufacturers are adding in an ingredient that once was relegated to baked goods and grains.
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 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 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 April 2011 Dave Fusaro	A Study of Satiety: Helping Consumers Feel Full with Fewer Calories Protein, fibers and whole grains help consumers win the battle of the bulge.
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.
Food Processing November 2007	Ingredient Round-Up: Starches The latest formulations from National Starch Food Innovation, A&B Ingredients and many more.