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Prepared Foods June 2, 2006	Patenting Sensory Profiles Thousands of patents have been issued to protect various aspects of food products and their methods of manufacture, except one. Can a food product be patented that is differentiated from other food products by a sensory attribute such as its taste?
Food Processing September 2013 John Stanton	Taste Remains Consumers' Top Preference for New Foods and Beverages After 40 years' worth of marketing surveys, it's no shock that taste is important to consumers; however, the surprise is that in many cases, we find taste takes second place or worse to other factors.
Food Processing May 2005 Kantha Shelke	A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach.
Prepared Foods September 1, 2005 Marcia A. Wade	Flavor Behavior Every food matrix is unique, and every flavor type is unique. However, flavor experts now know how to find the common ground between flavor and applications to achieve a winning product.
Food Processing June 2007	Food Biz Kids: A spicier ranch, but not much buffalo A panel of eighth-graders discuss the latest flavor installment of Frito Lay's Blazin' Buffalo & Ranch Doritos.
Food Processing January 2010	Ingredient Round Up: Sweet Flavors Our January round up of flavors will get your sweet tooth singing.
Seasoned Cooking March 2007 Ronda L. Carnicelli	Lightening Favorites Tips for decreasing the calories on your favorite foods.
Fast Company March 2005 Lucas Conley	A Matter of Taste Senomyx Inc., a biotech outfit in La Jolla, California, is designing chemical compounds called "flavor enhancers," which it claims target taste receptors on the tongue, dramatically improving their efficiency. So less sugar (or salt) will taste just as good.
Food Processing January 2007	Ingredient Round-Up: Flavors January's Ingredient Round-Up features flavor products, including chocolate, cheese, tea and fruit.
Food Processing May 2012 Deborah Cassell	Demand For Custom Flavors Is On The Rise Taste profiles from bacon to mango (plus complex combinations) can be created by custom flavor companies.
Food Processing January 2010 David Feder	Flavor Trends 2010: Make Mine Plain Flavor trends are going comfort-retro -- but don't write off exotics just yet. Consumer palates remain open to new adventures.
Food Processing March 2009 David Feder	Ingredient Cost Control -- At What Cost? Processors and ingredient companies share their strategies for helping to control today's high cost of ingredients -- without impacting quality or safety.
Prepared Foods October 1, 2006 Steven B. Steinborn	An Apple a Day...but How Big an Apple? When deciding how much of an ingredient or nutrient must be added to a product to justify its advertising claim, certain regulatory guideposts should be followed.
Food Processing February 2008	Ingredient Roundup: Flavors Yeast extract... Healthy cherry... Tea with antioxidants... Solid vanilla... etc.
Food Processing August 31, 2005	From the Bench: Dairy Flavors & Ingredients Descriptions of culinary dairy products that will help you get creative with your cooking.
Prepared Foods May 1, 2006 Marcia A. Wade	A Parade of Flavors Bland and common flavors are being brushed under the table by a surge of interest in flavors that are foreign, fiery and fabulous.
Prepared Foods June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
Prepared Foods June 1, 2005 David Kilcast	Flavor: How Much Do We Really Understand? The enormous importance of flavor to consumer choice has triggered a revolution in our understanding of flavor technology in recent years, as the developments outlined here demonstrate.
Prepared Foods December 2008 Kerry Hughes	R&D: The Yeast of Our Concerns Biorigin has developed its Bionis(R) and Biotaste lines in response to the demand for enhancing the flavor of food formulations, especially those with reduced-salt content.
Prepared Foods February 2, 2007	Heat-triggered Flavors Target Teas -- February 2007 New line of flavors pays particular attention to flavor release timing, imparting authentic, fresh profiles to flavored tea.
Delicious Living October 2007 Krista Crabtree	The Lowdown on... Umami Your tongue can taste sweet, salty, bitter, and sour. Now it can also taste Umami.
Food Processing August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
Food Processing August 2006 David Joy	Regulatory Issues: Opportunities and challenges of functional ingredients There is more than one way to conclude whether a functional ingredient intended for addition to food is legal.
Prepared Foods April 1, 2006	Flavor as a Business Building Strategy Flavor always has been and always will be an important driver of eating behavior. And manufacturers can move beyond simply flavoring a product to using flavor as part of the company's marketing strategy.
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.
Prepared Foods January 1, 2006 Marcia A. Wade	A Pinch of Salt Reducing the sodium content in processed foods is a challenging, but no longer impossible task -- thanks to natural ingredients, salt substitutes, yeast extracts and salt's "taste siblings."
Food Processing January 2007 Frances Katz	Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza?
Food Processing April 2007 Ashman & Beckley	Product Spotlight: A Boost for Diabetics Novartis has taken the Mead Johnson nutritionals line and developed a condition-specific, snack replacement product.
Food Processing May 2013 David Phillips	Consumers Liven Up Dishes with New Sauces and Marinades Barbecue sauces, cooking sauces and marinades offer culinary arts in a bottle, and they can do so without wrecking the ingredient list.
Prepared Foods January 1, 2007	Showcase: Savory Flavors and Flavor Enhancers Yeast extracts developed as salt replacers... Functional uses for licorice products... Flavor potentiator can replace MSG in savory applications... Salt mixture for processed meats and poultry, soups, sauces, salad dressings... etc.
Food Processing April 2007 Leslie Krasny	Wellness Foods' Regulatory Issues: It's a Natural The FDA has not been active in challenging "natural" claims for foods, although "warning" letters have been sent to manufacturers, particularly for the use of color additives in products bearing "natural" claims.
Food Processing November 2005 Diane Toops	Food Biz Kids: Juice in a fruit roll snack These 7th-grade panelists deemed Nabisco's CapriSun Juicers "a good out-the-door snack for lunch."
Food Processing September 2007 Mark Anthony	Trusting your senses Because no processor can afford to be wrong when creating a new product, it pays to gather unbiased data in the form of sensory evaluation.
BusinessWeek February 13, 2006	Q&A: Like Wine, Like Chocolate Chocophile Clay Gordon wants you to appreciate chocolate the same way you would a fine wine.
Fast Company April 2004 Christine Canabou	A Day in the Life of Work: Whiskey Business Drinking on the job is only one aspect of Diane Rogers's new role as the first female quality analyst for Maker's Mark.
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
Food Processing November 2005 David Feder	Missing MSG? Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives.
Food Processing August 2009	Ingredient Round Up: Dairy-Based Flavors & Ingredients Our August round up of ingredients includes items that will make your butter melt.
Prepared Foods January 1, 2006	Now That's Italian New flavor line provides real Italian flavor to sauces, meats, baked goods and condiments.
Food Processing May 2006 Diane Toops	Toops Scoops: I think I'm a umami kind of girl Umami, an ingredient-activated taste sensation, has been getting a lot of publicity lately as the "fifth" basic taste.
Food Processing March 2010	Ingredient Round Up: Savory Flavors Food processing flavors that make consumer's mouths go mmmmm.
Food Processing October 2008	Tricking the Brain Scientists have come up with an idea that will make healthy foods taste as good as their fattening counterparts.
Seasoned Cooking May 2005 Julie Carter	Flavored Coffee Syrup Adds a New Dimension to Beans Coffee, of course, has a wonderful taste itself, but flavored syrups can be a popular addition to any coffee beverage -- and a welcome change for the regular coffee drinker. And if you own a coffee business, this is another great way to attract customers.
Prepared Foods April 2009 Barbara T. Nessinger	R&D: Bring on the Butter Flavor Dairy flavors, by definition, are flavors that emulate dairy profiles in various foods -- including dairy products themselves.
Food Processing June 2005 Diane Toops	Food Biz Kids: Cheese with zing Cool Ranch & Cheddar Cheez-It Twisterz, baked cheese snacks from Sunshine Biscuits LLC, were a big hit in this class of 7th graders. "Indescribable," "amazing," and "awesome!" were just a few of their comments.
Prepared Foods February 4, 2006 Marcia A. Wade	Nature of the Yeast Lactic yeast extracts can create a heightened flavor experience, especially in creamy applications.
Food Processing Frances Katz	Reformulating for seniors From product development to processing to packaging -- what food formulators can do to offset time's toll on seniors' taste and smell.
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.
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.
Prepared Foods October 2007 Paula Frank	Article: Advancing Sweeteners: The Mystery of Sweet Taste Food scientists continue their search for the "Holy Grail" of ingredients that both function and taste exactly like sugar.