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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.
Prepared Foods August 14, 2006	Winning Wheys in Bars and Beverages Manufacturers across all product segments are using whey proteins to help create products that meet consumer demand for healthy foods and beverages.
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.
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.
Nutra Solutions September 1, 2006	Condition-Specific Products While generally healthful foods likely will continue to make up the bulk of "good-for-you" items on grocery store shelves, foods and supplements that target specific health conditions are on the rise.
Prepared Foods May 1, 2005 Bill Haines	Whey Protein's Star is Rising Quickly becoming the ingredient of choice for many formulators, whey protein contains an impressive list of functional and nutritional properties -- leading to its inclusion in formulations that span every aisle in the supermarket.
Prepared Foods July 11, 2007	Abstracts Luxury low-cal snack... New low-sodium sea salt available to U.S. food manufacturers... Creative tortilla prototypes... Three new enzyme products... etc.
Prepared Foods October 1, 2005	Ask the Expert: Whey Proteins and Nutrition Bars A food technologist addresses how manufacturers can use whey proteins to extend the shelf life of nutrition bars.
Prepared Foods June 2, 2006	Abstracts New sweetener granted GRAS status... Natural raw materials meet technological demands, functional requirements... Mineral-rich functional phosphates... Recently expanded line of salt replacers... Comprehensive information for food starch selection... etc.
Prepared Foods June 2009 Matt Hutchinson	R&D: Meeting Snack Bar Challenges Ingredient companies are providing improved options that lead to more acceptable, enhanced-protein nutrition bars, delivering a desirable flavor and shelflife.
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 September 2012 Ann Juttelstad	Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption.
Food Processing February 2011 Diane Toops	Wellness Food Trends: Whey Protein Gaining Popularity As a functional ingredient, whey does not compromise on taste, clarity or stability in beverages.
Food Processing August 2012 Fusaro & Toops	Starbucks' Howard Schultz Describes 2012 as 'Golden Age of Nutrition' Starbucks' Schultz description aptly describes 2012 IFT Annual Meeting and Food Expo.
Prepared Foods October 1, 2006 Kerry Hughes	Corn Bran Captures Claims Marketing wellness foods can be tricky, especially if you want your product to earn an FDA approved health claim.
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	Ingredient Round-Up: Sweeteners Maltitol scores 90%... Polydextrose, lactitol... Just for yogurt... Sweeten with raisins... Powdered natural sweeteners... Specialty sweetener blends... Better energy... etc.
Prepared Foods July 23, 2007 Greg Miller	Sporting Attitude Sports nutrition food and beverage formulators can benefit from new research on the nutrition and functionality of whey ingredients.
Prepared Foods September 1, 2006	Abstracts -- September 2006 Pleasing packaged foods flavors... Jonesing for Java... Clean and natural... Exciting extrusions... Certified organic color... Keep on the grass... From concept to consumer... A clean onion... Powerful seasonings... Dairy in the air... etc.
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.
Prepared Foods October 1, 2006	Customizing Crunch This versatile crispy whey product offers flavor, texture, quality nutritional enhancement and clean labeling.
Food Processing June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
Prepared Foods April 9, 2007 Elizabeth Mannie	Sweetening Functional Foods - April 2007 The best type of sweetener for functional foods on labeling and nutrient requirements, product characteristics and functionality requirements.
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 November 2005	From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges.
Food Processing August 2006 Feder & Fusaro	Special Report: `Nutrition technology' expo Health and nourishment were the key ingredients at June's IFT show.
Food Processing August 2012 Diane Toops	IFT 2012 Prototypes Make Visitors Hungry For More Our editor offers a list of her favorite food and beverage prototypes from this year's annual meeting and food expo.
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.
Prepared Foods June 5, 2007 Richard F. Stier	R&D Applications Seminar: Breakfast Bars and Cereals 101 Consumers are lured to breakfast foods by inclusions like almonds, soy and dairy products, whole grains and more.
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 June 2, 2006	Organic Okara and Oat Fiber Organic okara, a novel high-fiber and protein ingredient derived from soymilk, can be used in a wide variety of product categories as a source of dietary fiber or as a binder.
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
Prepared Foods April 8, 2007 Kerry Hughes	Body-building Pizza? - April 2007 Functional foods are appearing in all avenues of convenient eating, and a school lunch pizza fortified with whey protein is just one example.
Food Processing October 2008 Mark Anthony	Ingredients for Healthy Indulgence The smart strategy for processors intent on tapping the healthy indulgence market is to focus on the ingredients consumers equate with indulgence, yet deliver healthy profiles to the foods and beverages they enhance.
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.
Food Processing November 2010 Mark Anthony	Dairy: It Does the Product Good New research returns dairy to the forefront of conversations involving diet and health.
Prepared Foods May 4, 2007	Abstracts Fair trade certification... Banish bitterness in meat and poultry... New summer soy coolers... Blackberry flavor blasts... New findings on supplements and colon cancer;... etc.
Prepared Foods January 1, 2006	Tips on Color and Candy Topics Today's natural colors can be used effectively in a wide variety of applications.... Balancing sweet and sour in non-chocolate confectionery products... Alternatives to sucrose provide sweetness, functionality... etc.
Prepared Foods February 1, 2005 Marcia A. Wade	Whole Grains Go Unnoticed Products formulated with whole grains often have strong flavor connotations and appear darker than their more refined counterparts. However, including resistant starches and wheat proteins in these food formulas can increase the consumer appeal of these foods.
Prepared Foods April 1, 2005 Kerry Hughes	Oats--the Organic Grind Grain Millers, one of the largest oat milling companies in North America, has developed a line of all-natural oat-fiber products that are said to provide excellent functionality and health benefits of oats and fibers.
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.
Food Processing September 2005 Diane Toops	Toops Scoops: If only they were real products... Top prototypes at the IFT show focused on fitness, flavor and fiber -- many good enough for grocery shelves.
Prepared Foods April 11, 2007	Abstracts - April 2007 A chocoholic's dream... It' easy to increase iron... Naturally sweet... Clean-label starches... Website seeks innovative food scientists... Widely functional fibers... Nurturing bacteria... Easy fiber... All about gelatin... etc.
Food Processing September 2013	New Ingredients, New Names at IFT 2013 July's mostly-ingredient show was the second largest for the Institute of Food Technologists' Annual Meeting & Food Expo.
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 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.
Food Processing August 2011 Diane Toops	Toops' Scoops: Cool Delights at a Hot 2011 IFT New food and beverage product prototypes at IFT 2011: Almond Cereal Stix... Orange Mango Protein Cooler... Cargill's Sausage Pizza... 2Bite-Bar with blueberries... more...
Food Processing September 2012 Anibal Concha-Meyer	Processors Get to the Meat of the Matter with Protein American custom still puts animal protein at the center of the dinner plate. But some processors worry how they'll keep it there in the future.
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.
Prepared Foods June 2, 2006 Marcia A. Wade	Fiber du Jour Fiber, in its many forms, is influential at abating and controlling a number of chronic diseases. Dietary guidelines do not differentiate between soluble fiber and insoluble fiber, but manufacturers will need to understand their benefits and disadvantages.