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Food Processing July 2013 Rory Gillespie	Food Scientists Sound off on Crinchy Snack Food Trend Consumers are demanding more from their snack foods and food processors are rallying to the challenge.
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 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.
Prepared Foods July 1, 2006	Texture, 1-2-3 Texture is important because it is relative to how the manufacturer wants the consumer to experience the product.
Food Processing September 2013 David Phillips	New Gum Products Offer Numerous Solutions For Food And Beverage Processors Whether emulsifying, stabilizing, adding structure or strength, ingredient manufacturers are finding new ways to use gums in food and beverage products.
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 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 November 2007	Ingredient Round-Up: Starches The latest formulations from National Starch Food Innovation, A&B Ingredients and many more.
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 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 June 1, 2005 David Kilcast	Flavor: How Much Do We Really Understand? The enormous importance of flavor to consumer choice has triggered a revolution in our understanding of flavor technology in recent years, as the developments outlined here demonstrate.
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 July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
Prepared Foods October 1, 2006	Using Gums in "Clean Label" Formulations Gums can contribute multiple functional properties while helping to maintain a clean label. This is especially important as consumers are beginning to understand food ingredient labels.
Food Processing July 2009	Ingredient Round Up: Gums & hydrocolloids Two new xanthans... A blend of gums... Next-generation emulsifier... Stabilizer for Latin-inspired beverages...
Food Processing June 2009	Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc.
Prepared Foods April 8, 2007 Paula Frank	Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.
Food Processing September 2007 Mark Anthony	Trusting your senses Because no processor can afford to be wrong when creating a new product, it pays to gather unbiased data in the form of sensory evaluation.
Food Processing August 2008	Replace flour with a high-fiber alternative Add dietary fiber to your baked goods without sacrificing taste, texture or appearance
Prepared Foods June 2009	R&D: Reduce Fat with Maltodextrins This new line of maltodextrin and corn syrup solids can partially replace fat in many food formulations. Different dextrose equivalents and particle sizes meet the needs for a variety of applications.
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 June 2010 Sharon Gerdes	Dairy Offers Flavor, Nutritional Benefits to Healthy, Savory Snacks Savory snacks with dairy ingredients offer salty, melty, crunchy, creamy satisfaction with a nutrition bonus.
Prepared Foods June 2, 2006	Patenting Sensory Profiles Thousands of patents have been issued to protect various aspects of food products and their methods of manufacture, except one. Can a food product be patented that is differentiated from other food products by a sensory attribute such as its taste?
Food Processing	From the Bench: Gums & Hydrocolloids Our round-up of food gums focuses on a half-dozen of the hardest-working hydrocolloid ingredients available.
Food Processing June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
Food Processing October 2011	Resistant Starch 101: A Guide to Understanding This Fiber-Like Starch Resistant starches from several vegetable sources are available to up the fiber and lower your body weight.
Food Processing August 2007	Ingredient Round-up: Dairy Flavors & Ingredients August's Ingredient Round-Up features dairy flavors and ingredients, including cheddar blends, diary fat replacers and probiotic ingredients.
Prepared Foods April 2009 Barbara T. Nessinger	R&D: Bring on the Butter Flavor Dairy flavors, by definition, are flavors that emulate dairy profiles in various foods -- including dairy products themselves.
Food Processing November 2009	Ingredients Round Up: Starch Cold water swelling starches... Natural rice alternative... etc.
Seasoned Cooking October 2010 Christine Szalay Kudra	What Makes Great Seafood Chowder? What could be better on a cold winter day than a steaming bowl of thick, creamy clam chowder?
Food Processing April 2010 Diane Toops	How to Formulate Healthier Snacks for Kids Building healthier snacks for perpetually hungry kids moves front and center.
Prepared Foods February 2008 Richard F. Stier	R&D Application: Innovations in Dressings, Sauces and Dips Hydrocolloids or gums provide food product developers with a multitude of functional options.
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 January 2005 Kantha Shelke	Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise.
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 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.
Prepared Foods February 1, 2005	The Best of Both Worlds Although single-ingredient stabilizers are often used to augment the uniform appearance, consistent mouthfeel and ease of processing of a well-stabilized beverage, it is more often the synergy between several gums that builds a suitable foundation.
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 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 November 2005	From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges.
Prepared Foods July 1, 2005 Marcia A. Wade	The Importance of Being Protein Milk, egg, wheat and soy proteins can pass for other ingredients and create fluffy, flowing and fabulous textures.
Food Processing April 2007 Ashman & Beckley	Product Spotlight: A Boost for Diabetics Novartis has taken the Mead Johnson nutritionals line and developed a condition-specific, snack replacement product.
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 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 September 2007 Ashman & Beckley	Product Spotlight: A decadent rice cake Quaker takes the health halo of rice cakes, adds other grains, then drizzles it with chocolate to create Mini Delights.
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
Prepared Foods October 1, 2006	Customizing Crunch This versatile crispy whey product offers flavor, texture, quality nutritional enhancement and clean labeling.
Prepared Foods February 1, 2005 Marcia A. Wade	Whole Grains Go Unnoticed Products formulated with whole grains often have strong flavor connotations and appear darker than their more refined counterparts. However, including resistant starches and wheat proteins in these food formulas can increase the consumer appeal of these foods.