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Food Processing August 2010 Mark Anthony	Building Healthier Desserts Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health.
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 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 April 2011 Anthony & Feder	Food Processors Work on Building a Healthier Desserts You can build healthier desserts and confections with the right ingredients.
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 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 March 2008	Premium, indulgent, intuitively healthful Haagen-Dazs Reserve focuses on the flavor, not the health benefits, of Brazilian Acai Berry Sorbet.
Food Processing August 2011 Diane Toops	Toops' Scoops: Cool Delights at a Hot 2011 IFT New food and beverage product prototypes at IFT 2011: Almond Cereal Stix... Orange Mango Protein Cooler... Cargill's Sausage Pizza... 2Bite-Bar with blueberries... more...
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 September 2012 Deborah Cassell	Dairy Introductions Include New Twists On Familiar Profiles We all scream ... for inventive flavors of ice cream, yogurt and milk that go beyond basics, mixing healthfulness with indulgence.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Desserts: Desserts are heading in every direction possible. But the indulgent pleasures that they invoke continue to remain the same.
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.
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.
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.
Food Processing May 2010 Diane Toops	Confectionery Makers Sweet Talking with Candy Innovation A little less sugar, a few more healthy ingredients can make confections respectable snacks.
Prepared Foods April 9, 2007 Elizabeth Mannie	Sweetening Functional Foods - April 2007 The best type of sweetener for functional foods on labeling and nutrient requirements, product characteristics and functionality requirements.
Food Processing April 2012 Mark Anthony	Processors Working to Remove the Guilt From Desserts and Confections Confection manufacturers are facing a new challenge, that of avoiding chemicals and preservatives consumers have been shunning.
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.
Food Processing May 2011 Mark Anthony	The Future of Confectionery Ingredients Ace-K, honey make inroads as sweeteners; gums and nuts play supporting roles.
Food Processing February 2013 Stuart L. Cantor	Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries.
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.
Food Processing August 2006 Diane Toops	Special Report: Warm weather delights At the 2006 IFT Expo, prototype products sizzled with innovation.
Prepared Foods July 11, 2007	Abstracts Luxury low-cal snack... New low-sodium sea salt available to U.S. food manufacturers... Creative tortilla prototypes... Three new enzyme products... etc.
Food Processing July 2010 Diane Toops	Top Confectionery Trends for 2010 Our news and trends editor reports on the sweet taste of confectionery trends from this year's Candy Show.
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 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.
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 August 1, 2005 William A. Roberts, Jr.	Indulgent Indeed In this age of constant warnings about obesity and its unfortunate consequences, consumers still seek to indulge. Sp manufacturers are responding with a bit of the familiar, some innovation and a lot of the little. The results have been mixed at best.
Prepared Foods August 11, 2006	Abstracts Baby Boomers bored with same-old menu recommendations... New carrageenan technology makes transparent, gelatin-free jelly-type desserts... Unique savory seasoning... Looking at the Hispanic market... Low-sodium solutions... etc.
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.
Prepared Foods November 2007	Article: Menu Trends: Desserts for All Seasons Desserts continue to be popular menu items, with menus now boasting healthier options, customized ingredients, personalized desserts and high-quality branded ingredients.
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.
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.
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.
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 July 2007	Ingredient Round-Up: Gums, hydrocolloids & emulsifiers All-natural fat replacers... Replacement dairy fats... Organic inulin... Custom emulsifier blends... etc.
Food Processing July 2013 David Phillips	Candy Trends 2013: New Tricks for Old Favorites Confections can play off new trends or old sentiments. Either way, ingredient innovations make them better.
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 July 2008 Diane Toops	Putting the Savoy in Truffle A report on the new candy products at the 2008 All Candy Expo. Additional online-only content includes new products featured at this year's show.
Food Processing September 2007 Toops & Fusaro	IFT Meeting & Food Expo: Beds, belly dancers and baobab Welcoming a near-record crowd, 986 exhibiting companies outdid themselves, providing delicious solutions for attendees.
Prepared Foods August 11, 2006	Hitting the Shelves New treat: Godiva Ice Cream Bars... YoFarm's first co-branded cereal venture... Bread lines with an enhanced nutritional positioning... etc.
Prepared Foods March 7, 2007 William A. Roberts, Jr.	New Products Annual -- Dairy Products Yogurt would appear to be the big winner among dairy products in 2006 -- if you're looking strictly at sales growth.
Food Processing March 2010 Mark Anthony	New Beverage Products are Dashing to Dairy Beverages of all types are working in dairy products and less obvious dairy ingredients for health, satiety and just plain enjoyment.
Prepared Foods March 1, 2005 William A. Roberts, Jr.	Dairy's Diversity With consumer interest in health and wellness products on the rise, it should come as no surprise that the dairy category followed suit, with a number of such introductions. But there were some losers, too.
Food Processing September 2005 Kantha Shelke	Mainstream consumers seek healthful ingredients Consumers experiencing those aches and pains of natural aging understand the food-health connection, while media and government initiatives increase focus on the food-health relationship.
Food Processing November 2011	Food Processing Editors Pick Their Favorite New Food and Beverage Products of 2011 Our favorite products of the year tend to please, calories be damned!
Food Processing December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
Food Processing August 2009 Diane Toops	Food Prototypes That Deserve Shelf Space Many samples created just for the IFT Show could be supermarket or foodservice stars.
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.
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.