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Food Processing November 2007	Ingredient Round-Up: Starches The latest formulations from National Starch Food Innovation, A&B Ingredients and many more.
Food Processing November 2005	From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges.
Food Processing June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
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 November 2009	Ingredients Round Up: Starch Cold water swelling starches... Natural rice alternative... etc.
Food Processing May 2007 Frances Katz	Starches from different sources While the U.S. relies on corn for most of its starch, much of the world relies on wheat, potato or tapioca starches, each having unique characteristics.
Food Processing November 2008	Ingredient Round Up: Starches November's ingredient round-up focuses on healthy and cold-water swelling starches.
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 September 1, 2005 Paula Frank	Starch to the Rescue This multifunctional ingredient helps fulfill a variety of needs in everything from soup to nuts.
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 February 1, 2005 Marcia A. Wade	Ingredient Challenges: Ingredients In Global Use Starch Search It is not just the starch source, but the source plus the various modifications and physical processes used on the raw material that determine which starches will be appropriate to the application.
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.
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 June 2013 Claudia O'Donnell	Formulation Tips for Resistant Starches As manufacturers expand options in digestive resistant starch ingredients, their formulation functionalities and health benefits grow.
Prepared Foods June 5, 2007	Winning with Wheat Starches Advice on starch choice, how to avoid formulation issues and how to obtain optimal results.
Prepared Foods June 5, 2007 Barbara T. Nessinger	Amazing Maize A new natural, functional whole-grain flour that delivers the highest dietary fiber content of any whole grain on the market provides high antioxidant, vitamin A and folic acid levels.
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.
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.
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 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 January 1, 2006	Dressings & Sauces: Formulation Tips Manufacturers must not only understand consumer preferences and demands for salad dressings, but also how to manufacture emulsified dressings and sauces that retain a fresh homemade character through the products' shelflife.
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.
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 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.
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 April 2012 Dave Fusaro	Focus on Health: Ingredient Aids for Satiety There are ingredients finding their way into more and more product development toolboxes that allow food-makers to join the battle against the bulge and still sell processed food products.
Prepared Foods January 2008 Miyazaki et al.	Technological Advances and Benefits of Modified Starches The physical properties and benefits of modified starches are reviewed in this look at research in starch technology and modifications such as cross-linking, hydroxypropylation and acetylation.
Food Processing August 2008	Replace flour with a high-fiber alternative Add dietary fiber to your baked goods without sacrificing taste, texture or appearance
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 June 2012 Dave Fusaro	Can Frozen Foods and 'Natural' Coexist? Food processors' ability to keep foods natural while improving their taste has risen in tandem with consumers' expectations thanks to the right stabilizers.
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.
Prepared Foods October 1, 2006	Sugar-free and Fiber-rich The removal or reduction of sugar from confections is one way to reduce calories. Adding functional ingredients, such as fiber, is another -- with a bonus.
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 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 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.
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 August 2006 Feder & Fusaro	Special Report: `Nutrition technology' expo Health and nourishment were the key ingredients at June's IFT show.
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 May 1, 2006	Abstracts Kraft to introduce three-cheese blend at IFT Food Expo... Survey shows Asian dishes gaining popularity with among American consumers... New texture enhancer an ideal fat replacer... Diced and sweetened dried cranberries available... etc.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
Food Processing July 2009 Toops & Fusaro	Exhibitor Highlights from the IFT 2009 Show A list of exhibitors thought to have had some of the most innovative products.
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 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.
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 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 February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
Food Processing February 2012 Diane Toops	Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry.
Food Processing June 2010 Diane Toops	No Ice Age in Frozen Foods Frozen food convenience and advanced technology resonate with consumers, even post-recession.
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.