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Entrepreneur July 2005 April Y. Pennington	On the Rise Bread businesses are making a post-Atkins comeback.
Food Processing June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
Food Processing September 2008 Diane Toops	Trends: Consumers Turning to Healthier Bread Consumers are turning to healthier breads so long as the price is right.
Seasoned Cooking May 2009 Dennis R. Weaver	How to Bake We share the following recipe, which is our easiest, most foolproof recipe for sourdough bread.
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 October 1, 2006	Expanding Opportunities Product developers have created formulations containing gluten-free modified tapioca starch for bread, pizza crust and cookies, and continue their work on other applications as each one reacts differently under various conditions.
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.
Food Processing February 2011 Mark Anthony	Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.
Food Processing February 2008	Ingredient Roundup: Flavors Yeast extract... Healthy cherry... Tea with antioxidants... Solid vanilla... etc.
Food Processing March 2007 Ashman & Beckley	Repositioning Pizza Puffs Alexia Pizza Snacks make pizza rolls upscale and all natural.
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.
Prepared Foods June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
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 March 7, 2007 David Lockwood	New Products Annual -- Baked Goods Trans fat and whole grains were the focus in 2006.
Prepared Foods May 1, 2006 Lauren Swann	Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content.
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 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 July 2005 Ashman & Beckley	Product Spotlight: Biscuits for two General Mills/Pillsbury tries to leverage the success of its refrigerated cookie dough products with Perfect Portions Buttermilk Biscuits -- and comes up just short.
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.
Prepared Foods April 1, 2005 Dominik Nosalik	New Product Trends: Finding Fashionable Flavors How do astute manufacturers track emerging flavor trends? And which new flavors will attract consumers to drive product sales? The answers may surprise you.
Prepared Foods April 9, 2007 Rick Stier	Prepared Meals That Please - April 2007 Attendees of Prepared Foods' 2006 R&D Seminar gathered information on flavor trends.
Food Processing June 2009 David Feder	Building a Healthier Savory Snack Manufacturers and ingredient companies are working together to help build the next generation of savory snacks.
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 January 2010 Diane Toops	Look Into the Future: The State of Food & Beverage Industry The state of the nine categories of the food & beverage industry and what 2010 holds for them.
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 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 March 1, 2005 Christy Brinnehl	On a "Roll" Quite a few common trends reigned in the baked good category in 2004. Health and wellness, convenience, positioning toward children, and the ongoing emergence of premium flavoring and indulgent choices were at the top of the list.
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.
Prepared Foods September 2007	Abstracts Versatile texturizers for indulgent textures... Trans-free bakery shortening... Enhanced flavors through beef extract... Oxygen removal for clean labels...
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.
Nutra Solutions May 1, 2006 Kerry Hughes	From Organic and Natural to Fair Trade Foods produced with ethical considerations in mind, such as fair trade products, are on a fast growth track.
Prepared Foods August 11, 2006	Organic Flavors, Au Naturel Organic flavors and ingredients manufactured according to standards specified by the National Organic Program may display USDA Organic Seal.
Food Processing January 2005 Frances Katz	What will be the top flavors for 2005? Going into the new year, specific Asian tastes, citrus, herbs and even chocolate seem poised for popularity, says this veteran food industry reporter.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
Food Processing January 2007	Ingredient Round-Up: Flavors January's Ingredient Round-Up features flavor products, including chocolate, cheese, tea and fruit.
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 January 2011 Mark Anthony	Flavor Trends 2011: New Year, New Flavors As we enter the second decade of the 21st century, consumers are looking for natural tastes and flavors, in both the familiar and the exotic.
Prepared Foods February 2008	Products Dehydrated garlic's equivalency; soy's beauty benefits; veggie flavors go wild; rice survey results; tea-based ingredients on the rise; and more.
Food Processing May 2006 Diane Toops	Rollout: May's hot new products Frito-Lay puts bold flavors into healthier snack alternatives... A full serving of vegetables -- and fruit -- in every glass... Two unique flavors blended into one mint... etc.
Food Processing March 2010	Ingredient Round Up: Savory Flavors Food processing flavors that make consumer's mouths go mmmmm.
Food Processing November 2008 Mark Anthony	The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products.
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.
Food Processing August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
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.
Food Processing June 2010 Mark Anthony	How to Build A Healthier Savory Snack When an irresistible force like the craving for a snack meets an immovable object -- say, the need to eat more healthfully -- something's got to give. That something could be the look and feel of traditional savory snacks.
Prepared Foods January 2008	Products Two takes on the bit trends in 2008... The power of antioxidants... Shaking... Adding creaminess to yogurts... Feeling your oats... Thinking authentic... Nice ice... Fusing fragrances... Extreme flavors... etc.
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 March 2008	Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... etc.
Prepared Foods May 6, 2007 William A. Roberts, Jr.	Courting Flavor Here are some of the flavor trends expected to impact formulators and manufacturers the most.