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Food Engineering February 1, 2008 Kevin T. Higgins	Tech Update: Mixers Migrate to Continuous Processing For many products, batch processing begins at a mixer. Thanks to technological advances, continuous mixing systems are making batch an option, not a necessity.
Food Engineering August 1, 2005 Kevin T. Higgins	Supersonic processing Marine propulsion technology has been adapted to handle pumpable foods, and the developers are rolling it out to processors on both sides of the Atlantic Ocean.
Food Processing September 2005 Pehanich & Fusaro	The 21st century food manufacturing organization Five years into the new millennium, a handful of manufacturing visionaries assesses the current state of American food processing and whether it's prepared for the future.
Food Processing September 2013 David Philllips	Meat Processors Find Solutions For Maintaining Flavor While Adding Less Sodium, Fewer Costs Processors are finding ways to deliver processed meats, fresh meats, frozen meats and meat-based foods that are flavorful, not too costly, have greater shelf life and stability as well as a healthful nutritional profile.
Food Processing March 2008 Mike Pehanich	Turning up the heat in thermal processing Energy costs are forcing innovations on the traditional cooking processes.
Food Engineering May 1, 2006 Kevin T. Higgins	Tech Update: Sonic mixing and other oddities of the new age As understanding and control of mixing and blending kinetics expands, technology firms are devising systems that deliver new benefits to food and beverage processors.
Food Processing September 2010	IFT and Process Expo: One Time, Two Shows For the first and only time, IFT Food Expo and FPSA Process Expo shared Chicago's McCormick Place.
Food Engineering January 9, 2006	Batch processing system Self-contained batch processing system can simultaneously mix, pump, homogenize and cook ingredients.
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 Engineering September 5, 2007 Wayne Labs	Tech Update: Non-thermal Processing Non-thermal processing techniques kill "bugs" quite effectively if they're used correctly. But techniques like irradiation, pulsed electric field, high-pressure processing or pasteurization and ozone are mostly unknown to consumers, and not always better understood by some processors.
Prepared Foods July 11, 2007 Richard F. Stier	R&D Applications Seminar: Processed Meats Seminars that meet the challenges of formulators of meat products.
Food Engineering September 1, 2005 Kevin T. Higgins	The refined science of heat transfer Anyone can boil or freeze water. The fun begins when scientists and engineers must predict when boiling or freezing will occur with additional components under different conditions.
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.
Food Engineering March 1, 2007 Kevin T. Higgins	Microwave Systems: Revoluntionary Lightwaves Boost Quality Signal variability has blocked widespread use of microwave technology in food processing. That is about to change.
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 March 2006 Frances Katz	Formulating for increased shelf life `Fresh,' organic and other consumer trends are elbowing out some traditional technologies. But there are new techniques to keep food safe and salable.
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 August 1, 2005 Marcia A. Wade	Something to Stew From stew to soup, the plan for formulating a product requires a balance between flavor, texture, health and convenience. Manufacturers should take into consideration the end-user's needs in order to ascertain nutritional, functional, sensory and economic targets.
Food Processing August 2011 Toops & Fusaro	2011 IFT Food Expo Proved Fulfilling Despite fewer visitors, the Institute of Food Technologists' June show in New Orleans satisfied attendees and exhibitors.
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 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 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.
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.
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 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.
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 August 2005 Kantha Shelke	What makes it convenient? Time-pressed meal preparers are reaching for meal kits, pre-cooked or pre-cut items and other shortcuts to make a `home-cooked meal' in less time.
Food Processing	Processing: Pressure-Assisted Sterilization Accepted by FDA The process combines mild heat with high pressure to produce commercially sterile food products.
Food Processing February 2006	For the Floor: Mixing & Blending This line-up of mixing and blending equipment offers machines to fit a variety of applications and budgets.
Food Processing December 2006	Ingredient Round-Up: Miscellaneous Ingredients Dairy fat replacements... Protein enhancers... Fine rice flour... Chicken broth powders... Flaxseed... Egg substitute... etc.
Food Processing July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
Prepared Foods November 1, 2006	Showcase: Foodservice Ingredients Ingredients to assist food manufacturers' R&D personnel develop restaurant-quality foods.
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.
Food Processing March 2007	Equipment Round-Up: Mixing & Blending High-speed blenders... Automated powder batching systems... Submersible equipment... Ribbon blending tanks... etc.
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 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 February 2013 David Phillips	Protein Processors Face Higher Risk With Food Safety Issues Meat, poultry and fish plants face familiar issues within new parameters.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
Food Processing September 2011 David Feder	Meat Processors Look for Secret Ingredient to Provide Wholesome and Affordable Products to Consumers Meat, poultry and seafood products maneuver a herd of challenges, from flavor and trend fulfillment to food-safety practices.
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 November 1, 2006 William A. Roberts, Jr.	2006 Spirit of Innovation Awards: Foodservice This year's winner on the foodservice side amply displayed teamwork and innovative spirit, involving more than 100 employees to capitalize upon a new technology and introduce a healthful sliced deli meat.
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 September 2005 Kantha Shelke	Mainstream consumers seek healthful ingredients Consumers experiencing those aches and pains of natural aging understand the food-health connection, while media and government initiatives increase focus on the food-health relationship.
Prepared Foods November 1, 2005 Bill Hahne	Cooking for the Cleanup In the aftermath of Hurricane Katrina, foodservice professionals ask, how do you feed people when there is no safe food or refrigeration, no water or sanitation, no kitchens and no way to get into the disaster areas?
Nutra Solutions July 1, 2006	Building Better Foods and Supplements Whey proteins, whether isolates, concentrates or in a hydrolyzed form, long have been used in products to benefit consumers looking for enhanced sports performance.
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.
Food Engineering January 1, 2009 Kevin T. Higgins	Minimum Processes, Maximum Hurdles The demand for food that is minimally treated and still safe to eat also poses a major challenge to manufacturers dedicated to serving a non-agrarian population.
Food Processing April 2010 Bob Sperber	Meat and poultry: Make it fast, keep it safe Amid recession, recalls and regulations, plants make strides to marry safety with efficiency gains.
Prepared Foods May 1, 2005 William A. Roberts, Jr.	Function Takes Form In this health-oriented era where the consumer is looking for a quick fix, the functional food category has a great deal of potential. Yet, much of that potential remains unrealized.
Chemistry World May 2011 David Julian McClements	Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments.