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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.
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.
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 July 2007	Ingredient Round-Up: Gums, hydrocolloids & emulsifiers All-natural fat replacers... Replacement dairy fats... Organic inulin... Custom emulsifier blends... etc.
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 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.
Prepared Foods April 8, 2007 Paula Frank	Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.
Prepared Foods April 1, 2006	Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
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 November 2009	Ingredients Round Up: Starch Cold water swelling starches... Natural rice alternative... etc.
Food Processing October 2009 David Feder	How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.
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 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 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 Processing August 31, 2005	From the Bench: Dairy Flavors & Ingredients Descriptions of culinary dairy products that will help you get creative with your cooking.
Food Processing October 2005 Diane Toops	Category Report: Ice cream licker shock Despite a problematic 2004, ice cream sales -- and innovation -- have come roaring back. And it may have a new role: as a diet food!
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 November 2005	From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges.
Food Processing July 2009	Exhibitors Display Their New and Innovative Products at the 2009 IFT Show TIC Gums... ICL Performance Products... Pure Circle consolidating it's U.S. operations... D.D. Williamson to present North America's first certified organic annatto extract... Virginia Dare's Kulfi... Mars Botanical debts Cirku... etc.
Prepared Foods October 9, 2007 Steven Young	Article: Keeping Up Appearances: Formulating with Colors and Inclusions Coloring can be of critical importance in the overall acceptance or rejection of finished foods, such as frozen desserts.
Food Processing September 2012 Diane Toops	Hydrocolloids Make All the Difference in Ice Cream Formulations Gums such as tara, carrageenan, locust bean and cellulose are good choices for creating a smooth creamy ice cream texture with reduced ice crystal size.
Food Processing August 2009	Ingredient Round Up: Dairy-Based Flavors & Ingredients Our August round up of ingredients includes items that will make your butter melt.
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.
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 February 1, 2005 Marcia A. Wade	Retro Reductions As low-carb diets take a dip in popularity, reduced-fat and reduced-calorie products are making a comeback. And many of the ingredients that made low-carb possible also can assist in the formulation of low-fat and low-calorie products.
Food Processing June 2006	Ingredient Round-Up: Gums & hydrocolloids These ingredients deliver fantastic functionality to processors of bakery, beverage, dairy, center-of-the-plate protein and other food products.
Prepared Foods February 1, 2005 Richard F. Stier	Ingredient Challenges: Emulsifiers Offer Options Emulsifiers, an integral part of food manufacturing and product development, are used in a wide range of products and processes. But the type of emulsifier selected demands careful consideration because it can impact product clarity, stability and texture.
Food Processing May 2012 Mark Anthony	The Changing Face of Confections As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts.
Food Processing October 2007	Ingredient Round-Up: Fat replacers Fat replaces in low- and zero-trans fat varieties, butter flavors, dairy replacers.
Food Processing February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
Prepared Foods September 1, 2005 Tharp & Young	Add-ins Add Up Technical tips provide ideas and advice when working to boost the appeal of frozen dairy desserts through inclusions.
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 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.
Food Processing April 2010 Diane Toops	Much Ado About High Fructose Corn Syrup Corn Refiners Association fights an urban legend that high-fructose corn syrup causes obesity.
Prepared Foods February 2, 2007 Claudia O'Donnell	A PF Exclusive: Turning the Tide The trend toward increased obesity may be reversing itself, although challenges remain.
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.
Food Processing November 2008	Ingredient Round Up: Starches November's ingredient round-up focuses on healthy and cold-water swelling starches.
Prepared Foods October 1, 2006	Changing Standards Changes to the Frozen Desserts Standard of Identity will impact the formulation of a number of products. This article addresses what this may mean for ice cream formulations.
Popular Mechanics May 15, 2009 Jennifer Bogo	Making the Coldest Ice Cream in the World--But is it Any Good? The perfect ice cream is a balancing act, as there are other factors besides freezing that affect the quality of ice cream.
Food Processing August 2008 Dave Fusaro & Diane Toops	IFT's tasty return to New Orleans The heat and humidity of the Big Easy could not wilt the innovation of the annual food technology show.
Food Processing January 2012 Diane Toops	Toops' Scoops: Creamy, Chewy or 'Crinchy'? Texture attributes of food often are lost in translation.
Food Processing July 2006 Frances Katz	More than one sugar Removing calories, and even the sweetness, from sugar creates new product formulation possibilities.
Wired April 24, 2007 Patrick Di Justo	Cool Whip Every wonder what's in Cool Whip? Here is a list and definition of it's major ingredients.
Food Processing April 2010 Diane Toops	How to Formulate Healthier Snacks for Kids Building healthier snacks for perpetually hungry kids moves front and center.
AskMen.com Shannon Clark	7 Ways To Swap Fat Out Of Your Diet One of the simplest ways to create a calorie deficit is to trim off some of the fat from your diet because, gram for gram, fat contains the most calories.
Health May 2008 Colleen Rush	Cobb Salad With Blue-Cheese How to lighten up a Cobb a salad and still keep the flavor.
AskMen.com November 9, 2000 Simon McNeil	Great Desserts Without The Fat Donuts, ice cream and candies -- we're a nation addicted to junk food and our habit is killing us. An astonishing one-third of the average American's diet is junk food, and the other two-thirds doesn't cut it nutritionally...
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.
AskMen.com Adrienne Turner	7 Desserts You Shouldn't be Eating The worst desserts you can eat if you're trying to lose your gut -- and some healthier alternatives.