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Prepared Foods July 1, 2005 Paula Frank	Rising to the Occasion More nutritional emphasis on dietary sodium levels translates into opportunities for highly functional, non-sodium based ingredients, which is why Innophos Inc. stepped up to the plate with its patented, slow-acting leavening agent CAL-RISE.
Prepared Foods February 2009 Sharon Book	R&D: Allowing Health Claims with Leavening Innophos Inc. has developed a leavening acid that has no sodium and contains calcium (18%), a desirable mineral.
Prepared Foods February 1, 2005 Andrew G. Ebert	Ingredient Challenges Phosphorus: The Forgotten, Essential Ingredient When using phosphates as functional food ingredients, food manufacturers also have the opportunity to enhance the nutritional value of their products through the addition of phosphorus. But the importance of appropriate usage levels should not be overlooked.
Prepared Foods August 2007 Elizabeth Mannie	Phosphates and Yeasts in Baking Factors that determine the best leavening agents -- key ingredients in baked goods -- include product type, processing conditions and end user.
Nutra Solutions September 1, 2005 John Hanrahan	[Don't] Break a Leg The Innophos VersaCAL range of calcium phosphates can be used to enhance cereals, baked goods, beverages, nutrition bars and dozens of other food products.
Prepared Foods April 2009	Article: Phosphates Aid Sodium Reduction Sodium-free phosphates can be used to replace sodium-based phosphate ingredients, which help formulators develop the better-for-you products consumers demand.
Prepared Foods January 1, 2007	Reducing Sodium, a Matter of Taste Sodium reduction is not simple, but there are a number of ingredient options and tactics available to formulators.
National Gardening Lynn Grieger	Boning Up Dark green, antioxidant-rich vegetables are among the best sources of dietary calcium...
Food Processing July 2012 Diane Toops	Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.
Food Processing April 2006 Mark Anthony	Calcium and Vitamin D Duet It's well known that calcium is needed for bone health, but vitamin D is often taken for granted.
Food Processing June 2013 Mark Anthony	Boning Up on Nutrition: Food Manufacturers Take a Closer Look at Dietary Calcium With a $4 billion bone and joint health market, functional ingredient manufacturers look to dietary calcium and Vitamin D's capabilities to help restore cracks in bone health.
Food Processing September 2009 Diane Toops	Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors.
Food Processing June 2007	Phosphorous Makes Good Phosphorous is being used mostly in dark cola beverages, but there's more to this mineral than you might think.
AskMen.com Jacob Franek	Low-Sodium Diet And Men Most men consume far too much sodium, usually because we add too much table salt to our food.
Science News November 12, 2005 Janet Raloff	Vitamin D Boosts Calcium Potency A new study shows that how much calcium a woman needs to keep bones strong depends largely on an individual's daily intake of vitamin D.
Food Processing March 2010 Diane Toops	Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.
AskMen.com Jen Woodward	Minerals 101 You don't have to consult the periodic table to make sure your body is getting the minerals it needs.
Nursing January 2012 Crawford & Harris	Fluid and Electrolyte Series Balancing act Calcium & phosphorus In this article, we review the roles of calcium and phosphorus, including assessment points and nursing considerations for patients experiencing imbalances of these important electrolytes.
Science News September 11, 2004 Janet Raloff	Should Foods Be Fortified Even More? A team of nutritionists is recommending that the federal government mandate the fortification of cereal-grain products, with calcium and vitamin D. Together, the two nutrients would add an estimated $.06 to $.10 to the cost of food per person per year.
Food Processing December 2008	Hiding the Taste of Calcium To get your recommended calcium intake from dairy sources, you'd have to consume a few ounces or cheese and drink more than two glasses of milk.
Food Processing December 2011 Diane Toops	Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.
Outside November 2005 Roy Wallack	The Shatter-Proof Skeleton Low-impact sports may lead to bone-density loss. Load-bearing exercises and calcium can prevent osteoporosis.
Food Processing August 2008 Mark Anthony	Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal.
Food Processing August 2011 Anthony & Feder	Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter.
Food Processing August 2012 Anibal Concha-Meyer	Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt.
Food Processing June 2006 Shelke & Messina	Menopause's Nutrition Equation Today, more than a third of the contemporary woman's life is in menopausal and post-menopausal phases. Not surprisingly, more functional foods are addressing major needs of women.
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 June 2011 Dave Fusaro	How Can Food Processors Help Consumers' Aching and Aging Bones? Beyond vitamin D and phosphate, new ingredients help support calcium.
Food Processing October 2012	Potassium Chloride Improves its Aftertaste While vendors tweak the sodium replacer, other mineral salts jockey for position.
Science News October 16, 2004 Janet Raloff	Is Vitamin D Fattening? One of the newest identified functions of the hormonal form of vitamin D, known as 1,25-D, is its role in determining how the body manages energy. The hormone actually promotes weight gain by sending calories into storage.
Prepared Foods December 1, 2005	Beverage Blueprints Soy drinks, weighting agents in beverages and the challenges of fortifying with healthful ingredients.
Prepared Foods July 1, 2005 Marcia A. Wade	Why the Cookie Crumbles A cookie without inclusions -- nuts, candies, syrupy swirls, or even dietary fiber -- is no cookie at all. Formulation considerations that keep the matrix intact are key to keeping the cookie crunchy and the angel food cake airy.
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."
Prepared Foods May 2009	R&D: Healthy Endeavors, from Pre- to Probiotics Speakers at an R&D Applications Seminar series offer formulation solutions in an area of growing popularity: probiotics, prebiotics and dietary fiber.
Food Processing June 2011 Diane Toops	Are We Dumb Or Numb When It Comes To Heart Health? Our news and trends editor advises food processors to take consumers' views on health surveys with a grain of salt.
Science News October 28, 2006 Janet Raloff	Cola May Weaken Women's Bones New research indicates that, in postmenopausal women, regular consumption of cola-flavored soft drinks may weaken bones.
Food Processing February 2010 Dave Fusaro	Trans Fats, Glutens Still Vex Bakers Second-generation trans fats replacements have improved functionality, and second-generation food products have improved taste.
Prepared Foods June 2, 2006 Kerry Hughes	Formulating for Women's Health The Women's Health Initiative has overturned what we knew about women's health in the past few years. This information has important implications for formulators who develop foods targeted toward women or their diets.
Food Processing June 2005 David Feder, R.D.	Bad science slams salt Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest -- in reports that had all of the trappings of legitimate science, but little, if any, substance.
Nutra Solutions July 23, 2007 Ginny Banks	A New Look at Bone Health Although vitamin D and calcium are the mainstay ingredients for osteoporosis prevention, studies show that vitamin K2, phosphorous, magnesium, prebiotics and soy can also play a role.
Prepared Foods January 2008 David Kilcast	Cutting Sodium An overview of salt's technical functions and impact on human sensory perception is provided, along with suggestions for salt-reduction strategies.
Nutra Solutions January 9, 2008	Dairy Products and Weight Management Research studies point to a beneficial role dairy products and ingredients may have in weight management.
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.
AskMen.com Vatche Bartekian	Are Vitamins Really Necessary? Because on average only 9% of all North American men consume the daily amounts vegetables and fruit recommended by the government, supplements are often used to help bridge the gap. Here are some facts about vitamins and minerals.
American Family Physician March 1, 2004	Osteoporosis The definition, signs, and who's at risk of getting osteoporosis.
Food Processing July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
Food Processing January 2008	From the Bench: Enzymes This group of enzymes enables longer shelf life for bread, more flavorful cheese and carcinogen-reducing yeasts.
Food Processing July 2008 Mark Anthony	Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status
Prepared Foods December 1, 2005	"Meating" Formulation Challenges Understanding the functionality of phosphates in value-added processed meat products.
Science News April 8, 2006 Janet Raloff	Defusing the Dairy Dilemma Despite a barrage of clever ads, increasing the consumption of milk by teens and adults has proven an uphill battle, particularly among people who have, or suspect they have, lactose intolerance.