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Food Processing June 2005 Frances Katz	You don't know beans about legume flours A decade ago, beans as an ingredient meant soybeans. But given the boost given legumes by the new Dietary Guidelines for Americans and consumers' growing appetite to try new things, beans of all varieties may be poised for a renaissance.
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 2012 Mark Anthony	How Do you Create a Healthier Savory Snack? Building healthier snacks may be a way to rein in some of the extra calories we eat and provide a little more energy to move -- and that would be a good thing.
Food Processing February 2008 Mark Anthony	Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.
Science News July 9, 2005 Naila Moreira	Beans, Beans, Good for the Heart One serving of black beans a day helps stave off heart disease, researchers have confirmed in a new study. Yet consumption of this legume has fallen among Latin Americans and among Hispanics in the United States, both of which have traditionally eaten beans as a staple.
Prepared Foods August 2009	R&D: Innovative Coatings Nutritional and health attributes have positioned pulses for use in the rapidly growing markets of nutritionally enhanced and gluten-free foods.
Food Processing June 2012 Mark Anthony	Formulating Gluten-Free Products How did a grain protein that a statistical handful of people are allergic to end up the ingredient non grata of the 21st Century?
Food Processing October 2008 Mark Anthony	Ingredients for Healthy Indulgence The smart strategy for processors intent on tapping the healthy indulgence market is to focus on the ingredients consumers equate with indulgence, yet deliver healthy profiles to the foods and beverages they enhance.
Food Processing August 2009 David Feder	How to Build a Healthy Breakfast Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.
National Gardening Charlie Nardozzi	Edamame A favorite Asian snack: While the typical home garden use of soybeans is as a cover crop, some varieties of the common soybean (Glycine max) have been bred to be eaten fresh.
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 July 2012	Food Processors Looking at the Whole (Grain) Truth About Breakfast Cereal Despite what seems to be a perpetual war on carbohydrates, it's hard to escape this enduring tradition.
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.
Food Processing June 2011 Mark Anthony	Food Processors Trying to Formulating Healthier Savory Snacks for Consumers There's no oxymoron there. For many consumers, snacks have become the meal; for others, their diet plan promotes snacking as a means of weight control.
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 November 2010	Oils, Gluten-Free in Baking Spotlight Healthier oils and shortenings and gluten-free products seemed to be the focus of the ingredient side of the International Baking Industry Exposition.
AskMen.com January 4, 2001 Simon McNeil	Are Canned Foods Good For You?
Food Processing March 2013 Frances Katz	Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
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 January 2013 Mark Anthony	Flavor and Ingredient Trends for 2013 Get familiar with ingredients to combat obesity and aging, natural sweeteners and colors, and exotic fruits and grains.
National Gardening	Preparing to Plant Peas Peas are everyone's garden favorite. There's nothing like the taste of fresh sweet peas in spring. Here's some history and tips on planting peas.
Chemistry World October 28, 2013 Arthur Tatham	Pulse chemistry and technology The book by Tiwari and Singh will benefit anyone researching or working with pulses, and will be useful more generally for food scientists and lecturers in food science at university level, and is a must for libraries.
Food Processing August 2013 Rory Gillespie	Food Manufacturers Reformulating Childrens' Foods For More Gluten-Free Options Chuck E. Cheese experiences the challenges and rewards of reformulating without gluten.
National Gardening Michael MacCaskey	Heirloom Beans Top chefs pick the most flavorful heirloom beans
National Gardening National Gardening editors	Choosing Pea Varieties Peas are fun and easy to raise because they take very little work and mature rapidly. It's possible to grow them in any part of the country, even though English and edible-podded peas prefer cool, moist weather.
National Gardening	Preserving Beans If you have more beans than you can use, it's great to put some by for the winter months ahead. Here's a few tips on storing beans.
Prepared Foods August 2007 J. Hugh McEvoy (Chef J)	Gluten-free: Opportunities and Challenges The greatest challenge in creating successful new gluten-free products may be in understanding them.
AskMen.com William Leigh	Best Canned Foods Contrary to popular belief, canned foods can be just as nutritious as fresh produce.
AskMen.com Dustin Driver	Antioxidants Here's the lowdown on antioxidants, where to find them and what they can do for you and your health.
Technology Research News March 24, 2004 Kimberly Patch	Pulse trap makes optical switch Scientists who work with light pulses so short that one trillion of them pass by in a second are laying the groundwork for higher bandwidth communications and blazingly-fast, all-optical computer chips.
Food Processing August 2008	Meeting Health Goals in a Snap General Mills' Green Giant brand offers vegetable varieties targeting specific health goals.
Health March 2006 Joan Raymond	World's Healthiest Foods: Lentils (India) Lentils give you protein, cholesterol-lowering soluble fiber, and lots of iron.
AskMen.com Lisa Iwanycki	Foods You Should Eat Daily - Part II The following five foods -- coupled with the ones listed in Part I -- are some of the world's healthiest items you should be consuming everyday.
Food Processing July 2009	2009 R&D Team Winner: Peas of Mind Cooks Up A Better Way to Feed Kids The winners for our R&D Team of the year for the "less than $100 million in sales category" work together like peas and carrots.
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.
Seasoned Cooking July 2010 J. Sinclair	Green Beans Because green beans are high in fiber and water, they are low in calories with one-half cup serving furnishing only 22 calories. Green beans are naturally low in sodium.