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Food Processing June 2007 Lee Stiffler-Meyer	Dried and true Dried products offer a practical way to introduce real fruits into many products -- but first consider the drying technique.
Food Processing April 2013 David Phillips	Consumers Going Nuts for Almonds and Pistachios The healthy ingredients offer flavor, texture, and solutions to some dietary restriction issues.
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 January 2013 Mark Anthony	18 Reasons to Start Using More Nuts Acceptance of nuts by many consumers still is hindered by the fact that they are high calorie, in spite of their having earned a reputation as a healthy food among nutritionists and health professionals.
Food Processing October 2008	New Food Bars Designed To Put Health In The Palm Of Your Hand No longer styled just for candy, food bars are making it easier to have a healthy snack on the go.
Food Processing March 2007 Mark Anthony	Going nuts Nuts are breaking out of there shell as a premium treat and gaining deserved recognition as a viable ingredient for many food and beverage formulations.
Prepared Foods June 2, 2006	Nutty Proposition Myths about nuts as being unhealthy are being debunked, and nuts like almonds and walnuts are ideally positioned in today's food formulation climate that prizes the ability to differentiate products using subtle enhancements that convey value and cache.
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.
Food Processing August 2012 Mark Anthony	A Nutty Evolution: 10 Things You Didn't Know About Nuts Nuts, once shunned as a high-fat ingredient, are concentrated sources of phytochemicals.
Food Processing March 2013 Stuart Cantor	Snack Trends 2013: Health and Indulgence Square Off The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.
Food Processing January 2006 Ashman & Beckley	Spotlight: Making fruit a treat Peeled Snacks mixes dried fruit, nuts and chocolate to create a craveable snack with the halo of fruits and nuts. But are consumers ready?
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.
Food Processing October 2006 David Feder	A Healthy Nut to Crack With the emphasis on nutraceutical value carrying more weight than simple caloric content, nuts are reclaiming their rightful place as a health food.
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 September 2006	Ingredient Round-Up: Fruits, Nuts & Vegetables Caramelized onion... Fruit and berry replacements... Vegetable and herb blends... Fruit acids... Real, cultivated blueberries... etc.
Food Processing December 2006 Kantha Shelke	Say nuts to your foodservice accounts Nuts of all types are emerging as a potent new selling point for nuts in food product development -- but they carry unique handling and formulating considerations.
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 September 2008	Ingredient Round Up: Fruits, nuts & vegetables September's Ingredient Round Up focuses on fruits, nuts and vegetables
AskMen.com July 3, 2003 Sarah Keefe	The Health Benefits of Nuts Researchers now report that nuts may have a myriad of health benefits, from preventing heart disease and diabetes to fighting cancer -- and furthermore, nuts are not as fattening as previously thought.
Food Processing October 2008 David Feder	Ingredient Manufacturers Turn Powder Into Health Gold Fruit and vegetable powders, extracts and super-concentrates are making the "five-a-day" goal easier to attain.
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 September 2005	From the Bench: Fruits, vegetables and nuts This round-up features several natural ingredients which, while not new in and of themselves, keep finding new applications in food processing.
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 July 2008 Ashman et al.	Consumer Taste Test: Think5 marries food bar with fruits and vegetables Think5 crams three cups of vegetables and two cups of fruit into one very dense meal replacement bar.
Food Processing June 2010 Mark Anthony	How to Build A Healthier Savory Snack When an irresistible force like the craving for a snack meets an immovable object -- say, the need to eat more healthfully -- something's got to give. That something could be the look and feel of traditional savory snacks.
Nutra Solutions December 1, 2007	Nutra Solutions' Ingredients for Health Guide A guide with statistics on health condition prevalence and market size -- as well as commercially available ingredients that assist in production formulations -- is provided.
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.
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 February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
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 2011 Anthony & Feder	Food Processors Work on Building a Healthier Desserts You can build healthier desserts and confections with the right ingredients.
Food Processing Lauren Swann	Food and Beverage Market for Kids Growing Like a Weed By 2007, sales of kids' foods and beverages could reach as high as $38 billion or more.
Food Processing September 2007	Ingredient Round-Up: Fruits, nuts & vegetables Pomegranate powder... New cranberry research... Uniquely nutty tasting soybutter... Fresh-squeezed orange flavor... Soft-frozen vegetable purees... etc.
Prepared Foods September 1, 2006 Marcia A. Wade	A Defense of Functional Foods Defining functional foods... Functional ingredients to fight antioxidants... Lack of consumer awareness or scientific validation are biggest challenges in product development... Anti-oxidant tag teams... The right recipe for health and taste... etc.
Food Processing October 2008 Hollis Ashman et al.	Consumer Trends: Frito-Lay's TrueNorth Merges Crisps, Crackers and Nuts Frito-Lay creates another new brand -- and another new category -- with True North Pistachio Crisps.
Food Processing June 2012 Deborah Cassell	U.S. Consumers Need Not Go Far for Superfruit Ingredients Indigenous North American cherries and blueberries wield the same powerful antioxidants and nutritional strengths as exotic superfruits.
Food Processing April 2009 Diane Toops	Consumers and Food Processors Agree: Almonds Are In Almonds may be one of the most versatile and beneficial foods on the planet, but getting the sweet, nutritious nut to market isn't easy. Take a look at the almond industry today.
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 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 2007 Mark Anthony	Caution: Botanicals Working Botanicals -- nutraceutical ingredients from herbs, seeds, and fruits -- are increasingly interesting to the food industry, serving health-conscious consumers demanding "nutritive-value added" food items.
Food Processing April 2005 Ashman & Beckley	Product Spotlight: The price of healthful snacking Kraft Foods may have the right message at the right time with its new Planters' Nut-rition almonds; but who's nuts enough to pay $5.99 for a 1-oz. tin?
Food Processing February 2013 Rory Gillespie	Eating Habits Should Change as We Age The food industry needs to develop products for more, smaller meals and add longevity-promoting ingredients.
Food Processing June 2006 Frances Katz	A healthier foodservice menu The world's 25 largest food companies have done a poor job of providing healthy food and are doing little to follow the May 2004 recommendations of the World Health Organization, according to a recent report.
Food Processing December 13, 2006	Wellness Foods Trends 2007 Top experts in consumer and producer research bring you the latest in ingredient and product trends.
Food Processing August 2012 Dave Fusaro	What's the Best Way to Dehydrate Fruits and Vegetables? Whether you're dehydrating your own raw material fruits and vegetables or buying them dried, it's worth considering how they got that way.
Food Processing September 2008	Add a Culinary Touch to Salads Offering a healthy, tasty and easy way to add nuts and even a little fruit when creating salads or snacks, Fisher introduces Culinary Touch Salad Toppings.
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 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 March 2005 Diane Toops	Category Report: Hitting all the bars Breakfast/cereal/snack bars are ideal for on-the-go consumers; they provide variety and mesh well with the new Dietary Guidelines.
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?