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Food Processing June 2011 Dave Fusaro	Are Frozen Meals Starting to Thaw? Sales have not matched innovation in the frozen foods category.
Food Processing June 2013 David Phillips	Are Frozen Foods On Thin Ice? While the hand-held breakfast niche is hot, the rest of the frozen food category mounts an ad campaign to reverse the slide.
Food Processing June 2012 Dave Fusaro	Can Frozen Foods and 'Natural' Coexist? Food processors' ability to keep foods natural while improving their taste has risen in tandem with consumers' expectations thanks to the right stabilizers.
Food Processing September 2006 Diane Toops	Glacial growth for frozen dinners Americans love frozen dinners and entrees for their convenience, but are motivated to purchase new frozen products that look appealing in the store.
Food Processing May 2007 Frances Katz	Starches from different sources While the U.S. relies on corn for most of its starch, much of the world relies on wheat, potato or tapioca starches, each having unique characteristics.
Food Processing June 2005 Kantha Shelke	Fear and loathing over trans fats The end of the year brings the next big nutritional milestone: a required declaration of trans fatty acids for all food products that contain them. Processors are diligently searching a range of options for substitutes that will replace the functionality of trans fatty acids.
Food Processing February 2006 Kantha Shelke	Trans fats: Just under the deadline Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
Food Processing November 2007	Ingredient Round-Up: Starches The latest formulations from National Starch Food Innovation, A&B Ingredients and many more.
Food Processing April 2011 Diane Toops	Healthier Snacks are a Chip Off the New Block U.S. manufacturers are working hard to provide better-for-you snacks with new oils, less sodium.
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 August 2013 Ouimet et al.	Frozen Food Sales' Decline Paves the Way for Fresh Food Innovation With frozen food sales declining but fresh prepared foods growing, redirect your products from the freezer case toward the deli counter.
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.
Food Processing November 2009 Diane Toops	Soybean, Canola Pace Specialty Oils A little fat plays an essential role in a healthy diet - as long as it doesn't end up on our thighs.
Prepared Foods August 2007 Elizabeth Mannie	A Fat-finding Mission Fats and oil suppliers are striving to present nutritional fats that provide the functionality and benefits required by formulators.
Prepared Foods February 2, 2007 Barbara T. Nessinger	The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered.
Food Processing March 2006 Ashman & Beckley	Product Spotlight: Pizza for `adult time' Schwan's Red Baron Gold Edition frozen pizza focuses on familiar but premium ingredients, not the crust -- and succeeds in delivering an upscale experience.
Food Processing March 2007 Ashman & Beckley	Repositioning Pizza Puffs Alexia Pizza Snacks make pizza rolls upscale and all natural.
Delicious Living January 2005 Sharon Palmer	What's Wrong with Trans Fats? Ubiquitous in processed foods, trans fats increase heart-disease risk and may contribute to diabetes, stroke, and cancer. Here are major sources and how to recognize it on labels.
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 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 May 2009	Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined.
Food Processing March 2008	Trans fat solutions continue to evolve The trans fat disclosure ruling of 2006 continues to challenge processors, but oil alternatives are getting better all the time.
Food Processing April 2013 David Phillips	Awaiting the Next Generation of Fats and Oils As suppliers and processors end their dash away from hydrogenated products, palm oil and fractions are the fats du jour.
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, 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 April 2010 Diane Toops	How to Formulate Healthier Snacks for Kids Building healthier snacks for perpetually hungry kids moves front and center.
Food Processing February 2007 Kathryn Trim	Transcending trans fats A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.
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 2010 Dave Fusaro	Trans Fats, Glutens Still Vex Bakers Second-generation trans fats replacements have improved functionality, and second-generation food products have improved taste.
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.
Food Processing May 2006 Ashman & Beckley	Product Spotlight: A steamy story of dressed-up vegetables Birds Eye 'Steam & Serve' offers quality vegetables expertly prepared with a gourmet sauce -- at nearly 3 bucks a bag. But the product drew rave reviews, despite the premium pricetag.
Food Processing August 2005 Mike Pehanich	Trans-Fat Transitions The food industry has been working hard to replace trans fat in packaged products before new federal regulations require the addition of trans fat content on the nutrition facts panels in January 2006.
Chemistry World May 2011 David Julian McClements	Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments.
Food Processing January 2009 Ashman et al.	T.G.I. Friday's Adapts Meals for Kitchen Convenience Heinz's Complete Skillet Meals replicate the restaurant experience for the new wave of eating at home.
Prepared Foods April 1, 2005 Holay & O'Donnell	New Product Trends: Frozen Solid The main players and their brands in the frozen meal market know that today's health-savvy consumers are concerned about long-term health and their weight, and look to frozen foods to provide healthful nourishment. Opportunities for frozen-food marketing are growing globally, as well.
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 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.
Prepared Foods February 1, 2005 Marcia A. Wade	Ingredient Challenges: Ingredients In Global Use Starch Search It is not just the starch source, but the source plus the various modifications and physical processes used on the raw material that determine which starches will be appropriate to the application.
Prepared Foods November 1, 2006	Showcase: Foodservice Ingredients Ingredients to assist food manufacturers' R&D personnel develop restaurant-quality foods.
Food Processing November 2009	Ingredients Round Up: Starch Cold water swelling starches... Natural rice alternative... 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.
AskMen.com February 12, 2004 Sarah Keefe	The Danger Of Trans Fats Find out why you should avoid trans fats like the plague, and discover how to eat the foods you love without the risk of inducing cardiac arrest.
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 June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
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 June 5, 2007	Winning with Wheat Starches Advice on starch choice, how to avoid formulation issues and how to obtain optimal results.
AskMen.com Adrienne Turner	Cooking With Different Oils All you need to know about oils, butter, margarine and cooking sprays, as well as the best ways to use them.
Food Processing October 2007	Ingredient Round-Up: Fat replacers Fat replaces in low- and zero-trans fat varieties, butter flavors, dairy replacers.
Food Processing November 2005	From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges.
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.