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Growing sales in the UK and US indicate that refrigerated foods continue to please consumers seeking meal solutions that provide both convenience and quality benefits. These 'fresh' products are minimally [...]

National organic standards are now in place. Manufacturers of value-added prepared foods are challenged by new regulations that detail what ingredients -- from flavorings to stabilizers--are and are not acceptable [...]

General Mills counts on R&D leadership to drive breakthrough products through the development pipeline. In a company that expects 25% of its sales volume to come from products that are [...]

Products packed with soy, botanicals, inulin, creatine and more jostled for attention at Natural Products Expo West. Doesn't it seem that controversy almost always follows on the heels of a [...]

Candies with vibrant artificial or natural colors dazzle and tempt consumers with their visual appeal. From green and yellow sour gummies to blue and red hard candies, the brilliant colors [...]

Flavor will ultimately determine which nutraceuticals remain contenders in this competitive arena. The 1997 U.S. nutraceutical market was estimated at nearly $14.2 billion, and sales of nutraceutical foods and beverages [...]

Spices, smoke, acidulants and antioxidants improve flavor Where Flavor and shelf stability of lowfat meat products. The processed meat category saw a flavorful 1998. Creative flavor combinations and the staying [...]

The development and manufacture of processed meats includes incorporation of antioxidants, acidifiers and other components to increase safety and shelf-life. Growing sales in both the U.K. and the U.S. indicate [...]

Flavor and health trends still dominate the food industry. A close look at trends from the 2002 Prepared Foods' R&D Investment Survey reveals an increased interest among formulators in natural [...]

In a time-crunched world, it is no wonder that screening for pathogens must yield results in record time. Some tests offer answers in two to eight hours after an enrichment [...]

Their opponents have called them 'Frankenstein foods' that foster 'genetic erosion, while their proponents say many of these fears are unwarranted. Either way, there's no debating that public concern about [...]

The right sweetener can elevate the flavor profile, color and texture of your indulgent dessert creations. Sweeteners such as polyols, high-fructose corn syrup, honey, sucrose and high-intensity sweeteners contribute to [...]

In June 2000, the American Association of Cereal Chemists (AACC) approved a new definition for dietary fiber. The new definition states the beneficial effects of dietary fiber, which include laxation [...]

In a fast-paced and time-crunched society, it is no wonder that stress levels are high. Consumers are continually looking for quick and convenient ways to relax and reduce their stress. [...]

A shortfall of vitamins and minerals among the 'well-heeled' is linked to increased health risks. In affluent countries such as the U.S., it is difficult to believe that vitamin and [...]

Several papers presented in Technical Poster Session 59E addressed potential antimicrobials, including ginkgo biloba, plum juice and essential oils. At the University of Arkansas, researchers studied ginkgo biloba leaf extract [...]

Hydrocolloids provide stability, viscosity and unique textures in numerous food applications. Speakers in Session 18 presented information on the advantages of using specific hydrocolloids, which included starches, carrageenan, alginates, xanthan [...]

Proteins currently assist with texture challenges, even as research continues to enhance these useful ingredients. Protein: A macromolecule composed of one or more polypeptide chains, each with a characteristic sequence [...]

The ready-to-drink category is booming with tea and coffee beverages. Coffee flavors find favor because of the indulgent profile they add to products. Consumers are drinking more tea-based beverages, including [...]

Since 1990, demand for organic products has grown about 20% per year. According to industry estimates, U.S. organic retail sales in 2000 were expected to reach $7.76 billion. Organic produce [...]

Improved flavor and nutritious soy protein and isoflavones contribute to the growing popularity of soyfoods in the mainstream market. Did you know that April is Soyfoods Month? This is a [...]

Formulating ice cream novelties requires more than ice cream, chocolate and flavors. Stabilizers play a key role in keeping ice cream bars, sandwiches and enrobed products pleasing in taste, texture [...]

Novel plant sources and advances in technology create innovative flavor profiles that tantalize today's sophisticated taste buds. Flavor creation is often viewed as a magical production, extracting a myriad of [...]

Sensory analysis is increasingly becoming an integral part of the product development process. It's a simple concept: if a product does not taste good, consumers will not make repeat purchases. [...]

R&D PROFILE: SARA LEE BRANDED PRODUCTS We will strive to be the number one or number two brand in every category in which we compete. We will develop innovative products [...]

An ingredient that provides health benefits and enhances a formulation may sound too good to be true, but such ingredients do exist. Larch arabinogalactan (AG) is one such tool for [...]

In the past, food manufacturers used gum arabic as a traditional carrier for spray dried flavor applications. Due to factors such as fluctuations in overseas raw material and increased usage [...]

The future of functional foods looks toward stricter rules, biotechnological benefits and natural resources. Omnipotent powers would allow many in the food industry to successfully develop products consumers want and [...]

Hot! Hot! Hot! It seems consumer taste buds are craving more excitement and heat in their foods lately--and what better way to add it, than through hot chile peppers. 'Americans [...]

Busy R&D groups brainstorm novel gourmet, fortified, and foodservice items to meet the demands of time-starved, health-conscious consumers. Convenience and health continue to top the agendas of both product developers [...]

Sometimes the ideal sweetener choice is not the most obvious. Dextrose is a unique sugar often overlooked in the food industry. However, dextrose not only allows a food formulator to [...]

As the Baby Boomer generation grows older, functional foods & beverages play a leading role in their quest to stay healthy and active. Times have changed since the debut of [...]

Can the FDA's upcoming labeling proposal pacify opposing camps in the contentious debate over GM foods? The Food and Drug Administration's (FDA) upcoming proposal for regulations of genetically modified foods [...]

Food processors constantly strive to create breakthrough products at the lowest possible cost. Creative use of innovative ingredients is key when a blue-sky budget isn't possible. Approved for use in [...]

Grilled lemon-basil snapper with-fire-roasted red peppers... Filet mignon smothered in sliced saut[acute{e}]ed mushrooms... Maple glazed pork tenderloin with grilled onion strips... What makes these meals so tantalizing is the addition [...]

The call for clean labels has food processors to seek 'natural' antimicrobials and shelf life extenders. During my days of working for an analytical food laboratory, I witnessed firsthand the [...]

Increased research, responsible marketing and consumer education will help fuel the growing probiotic market. Web surfers who visit www.1c1.com, Nestle USA's site for its new [LC.sup.1] probiotic supplement, are greeted [...]

Confectioners must control ingredient interactions and stability to deliver colorful candies that brighten Easter baskets. Today more than 60 million chocolate bunnies in all shapes and sizes will be made [...]

With all the attention focused on soy protein's health benefits, it's easy to overlook the fact that soy ingredients also reduce product costs and impart functional benefits to countless food [...]

Flavor nuances from diverse ethnic cuisines blend to create foods with culinary distinction. Jasmine tea souffle with lemongrass ice cream. Duck, mango and caramelized onion wrap. Jerk pork loin with [...]

A new proposal broadens the definition of dietary fiber. Some may argue whether to spell it 'fiber' or 'fibre,' but food scientists, nutritionists and academics are currently wrestling with a [...]

Consumer demand for soy products is prompting food processors to explore new applications and the functional benefits of soy ingredients. Take a look at magazines, newspapers and television and you're [...]

Food and pharmaceutical companies race to deliver nutrients to consumers in tasty and convenient formats. Although many food processors have come to the realization that 'nutrition sells,' pharmaceutical companies may [...]

A healthy, upscale salad dressing from Maple Grove Farms of Vermont, St. Johnsbury, Vt., taps the unique functional properties of inulin to deliver great flavor and only 1 gram of [...]

Fi Europe exhibitors catered to European tastes with a multitude of all-natural, GMO-free and functional ingredients. All-natural colors, gelatin replacers, hydrocolloids, GMO-free ingredients and probiotics were a sampling of offerings [...]

If you're looking for new product trends & ideas, then pay close attention to the flavorful cuisine on restaurant menus. In the future, every food concept that once seemed harebrained [...]

Consumers often confuse the symptoms of a food intolerance with those of a food allergy. The majority of American consumers suffer from food intolerance, which is mostly gastrointestinal in nature [...]

Prepared Foods surveys the true experts--our topflight readership--for what they expect from the food industry in 2000 and beyond. Predictions and punditry are as common as the wind these days, [...]

Product development software packages increase efficiency and compress development cycle times. While R&D departments appear to be shrinking in size, companies are still counting on new product introductions and line [...]

It's no secret that foodservice trends often forecast what will be hot in the retail market, but how can busy food scientists and marketers stay abreast of the dizzying array [...]