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Nutra Solutions September 1, 2005 Gil Bakal	Soluble Rice Protein A new soluble rice protein allows formulators greater flexibility in fortifying foods such as bars, extruded products, baked goods, meal replacement systems and nutritional supplements.
Nutra Solutions March 15, 2006 Marcia A. Wade	Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
Prepared Foods May 1, 2005 Bill Haines	Whey Protein's Star is Rising Quickly becoming the ingredient of choice for many formulators, whey protein contains an impressive list of functional and nutritional properties -- leading to its inclusion in formulations that span every aisle in the supermarket.
Prepared Foods June 5, 2007	Rice Bran to the Rescue A proprietary, yet natural rice bran ensures health functionality in even the seemingly most mundane foods -- such as pastas.
Prepared Foods August 14, 2006 Marcia A. Wade	Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that.
Nutra Solutions March 5, 2005 Amanda Archibald	Progressive Protein Practices Product intros using whey up 26%... Adding soy protein attracts consumers... Has soy gone mainstream?... Wheat protein isolates benefit from low-card craze... etc.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
AskMen.com Kevin Neeld	Best Powder Proteins Every man should have at least one jug of powder protein.
AskMen.com Brendan Brazier	Top 5 Vegan Protein Sources For Smoothies My ideal smoothie is made with dark, leafy greens, fresh fruit and a plant-based protein source.
Prepared Foods August 14, 2006	Winning Wheys in Bars and Beverages Manufacturers across all product segments are using whey proteins to help create products that meet consumer demand for healthy foods and beverages.
Prepared Foods April 8, 2007 Kerry Hughes	Body-building Pizza? - April 2007 Functional foods are appearing in all avenues of convenient eating, and a school lunch pizza fortified with whey protein is just one example.
Food Processing June 2005	From the Bench: Miscellaneous ingredients One-to-one replacement for vanillin... Slightly pre-gelatinized grains... New active peptide ingredient... Soluble rice protein... Nutritional supplement has "substantially higher" viscosities than other oat products....
Nutra Solutions September 1, 2005 Graham Keen	Soy Protein and Sterols ADM provides ingredient offerings based on soy protein and sterols, which can help reduce the risk of heart disease as part of a diet low in saturated fat and cholesterol.
Food Processing February 2011 Diane Toops	Wellness Food Trends: Whey Protein Gaining Popularity As a functional ingredient, whey does not compromise on taste, clarity or stability in beverages.
Prepared Foods May 6, 2007 Elizabeth Mannie	Formulating Tasteful Nutritional Products From probiotics to soy isoflavones, the challenge is to maintain a product's health benefits while providing products that please consumer taste buds.
Food Processing February 2013 Claudia O'Donnell	Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins.
Prepared Foods July 23, 2007 Greg Miller	Sporting Attitude Sports nutrition food and beverage formulators can benefit from new research on the nutrition and functionality of whey ingredients.
Prepared Foods October 1, 2005	Ask the Expert: Whey Proteins and Nutrition Bars A food technologist addresses how manufacturers can use whey proteins to extend the shelf life of nutrition bars.
Food Processing October 2012 Claudia O'Donnell	Designing Desirable Whey Proteins From heart health to great tasting zero-fat ice cream, new whey protein ingredients find a role.
Prepared Foods June 1, 2005 Marcia A. Wade	Extended Shelflife: Bar None A partially hydrolyzed premium whey protein isolate designed to control water migration can extend the shelflife of nutrition bars -- up to a year, in some cases.
Nutra Solutions April 1, 2005	Proteins for All Reasons A study shows that a diet including milk proteins helps the performance of athletes.
Nutra Solutions March 11, 2007 Kerry Hughes	NutraSolutions' New Products Annual -- Proteins & Peptides We may be seeing only the beginning of new product development involving proteins.
Prepared Foods December 1, 2005	G.I. on the Go Interest in low-carbohydrate/high-protein diets will drive the creation of low-carb foods.
Food Processing November 2010 Mark Anthony	Dairy: It Does the Product Good New research returns dairy to the forefront of conversations involving diet and health.
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.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
Food Processing April 2011 Dave Fusaro	A Study of Satiety: Helping Consumers Feel Full with Fewer Calories Protein, fibers and whole grains help consumers win the battle of the bulge.
Nutra Solutions September 1, 2006	Condition-Specific Products While generally healthful foods likely will continue to make up the bulk of "good-for-you" items on grocery store shelves, foods and supplements that target specific health conditions are on the rise.
Food Processing October 2010	On-The-Go Consumers Craving Energy Bars and Beverages Time-starved consumers are replacing a meal or a less nutritious snack with hand-held protein, fruits and vegetables.
Food Processing February 2007 David Feder	Wellness Foods New Ingredient Profiles: February Aleurone... Protective antioxidant ingredients... Botanical extracts... All-natural preservatives... Water-soluble phytosterols...
AskMen.com February 1, 2001 Simon McNeil	The 10 Most Unhealthy Foods
Prepared Foods February 5, 2006	Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.
Prepared Foods June 1, 2005 J. Hugh McEvoy (Chef J)	Ingredient Challenges: The Chef's Edge: Rice and Pasta: Grains Flavored with Flair With low-carb diets no longer in vogue, carbohydrate-rich products are resuming their rightful place on American menus. Across America, upscale diners are ordering risotto, paella (gourmet rice dishes) and pasta entrees of all kinds.
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 November 2008 Mark Anthony	The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products.
Prepared Foods October 1, 2005 Marcia A. Wade	I'll Drink to That More choices in healthful, great-tasting dairy and soy drinks are appearing in the refrigerated dairy case than ever before as manufacturers are hoping that new product concepts will enlighten consumers.
Prepared Foods February 5, 2006	Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages.
AskMen.com October 27, 2014 Pulde & Lederman	Want To Cut Down On Meat? Here's How You're Going To Stay Proteined Up If not through animal products, where should we get our protein? From whole plant foods where it is found in abundance, as in our sample recipe.
Food Processing October 2011 Mark Anthony	Whey's Numerous Health Benefits Long recognized as a good and cost-effective source of protein, science is uncovering new benefits of this byproduct of cheese-making.
Food Processing October 2008 Mark Anthony	Consumers Choosing Fit Over Fat Processors are providing -- and wise consumers are choosing -- foods that just may turn around the obesity epidemic.
AskMen.com August 6, 2008	AM Theme: Protein With so many protein shakes, bars and other supplements available, choosing the right product can be difficult. Here are a few tips.
Food Processing February 2007 Mark Anthony	2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.
Prepared Foods May 1, 2006	Whey in RTD Beverages Whey proteins are frequently being included an ingredient of choice in protein-fortified drinks.
Prepared Foods October 1, 2006	Customizing Crunch This versatile crispy whey product offers flavor, texture, quality nutritional enhancement and clean labeling.
Delicious Living November 2005 Cheryl Sternman Rule	Go-to Grains Move over, squishy bread and white rice: Mounting evidence points to whole grains as essential for good health. Amaranth... Barley... Oats... Quinoa... Teff...
Nutra Solutions June 2, 2006	Nudging in the Nutrients Nutraceutical ingredients can interact significantly with vitamins and minerals during storage and processing and have different stability characteristics. Knowing what interactions will occur is key.
Prepared Foods June 5, 2007 Richard F. Stier	R&D Applications Seminar: Breakfast Bars and Cereals 101 Consumers are lured to breakfast foods by inclusions like almonds, soy and dairy products, whole grains and more.
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.
Prepared Foods June 2009 Matt Hutchinson	R&D: Meeting Snack Bar Challenges Ingredient companies are providing improved options that lead to more acceptable, enhanced-protein nutrition bars, delivering a desirable flavor and shelflife.