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Food Engineering November 4, 2007 Kevin T. Higgins	Tech Update: The Economics of Filtration A number of factors, economic and sanitary, are prompting food companies to upgrade filter systems and, in some cases, replace other technologies with advanced filtration.
Food Engineering October 1, 2005 Kevin T. Higgins	Fabulous Food Plants: Molecular Manipulation of Milk At the producer-owned dairy processor Select Milk, pasteurization and packaging are minor parts of the process.
Food Engineering April 1, 2005 Kevin T. Higgins	Filtration's strange bedfellows A corporate acquisition in 2002 brought together direct competitors to remove unwanted elements from beer and commercialize a replacement system for diatomaceous earth. Eight of the 10 largest brewers in the world are now evaluating DE replacement.
Food Engineering April 1, 2009	Screening for dollars California Dairies Inc. lowers shipping costs to cheese producers with an ultra-filtration (UF) process that allows just the concentrated milk solids to be transported. And the process provides other benefits, too.
Food Processing June 2010 Bob Sperber	Milk: Processed to Death? The U.S. dairy industry is pasteurizing the life out of the milk supply, says one engineer turned 'dairy evangelist.' Could Snowville Creamery's minimal processing approach hold the key to reversing the white stuff's 30-year market decline?
Food Engineering January 1, 2006 Kevin T. Higgins	Towers of Power Few food processing systems can match evaporators in sheer size and complexity. The top priority now is simplifying the technology and reducing operating costs.
Food Processing April 2007 Lee Stiffler-Meyer	Just How Good is Dairy? Both soy and dairy beverage types are selling briskly based on what they offer consumers. But does one have a leg up on the other?
Food Processing February 2011 Diane Toops	Wellness Food Trends: Whey Protein Gaining Popularity As a functional ingredient, whey does not compromise on taste, clarity or stability in beverages.
Prepared Foods October 1, 2005 Marcia A. Wade	I'll Drink to That More choices in healthful, great-tasting dairy and soy drinks are appearing in the refrigerated dairy case than ever before as manufacturers are hoping that new product concepts will enlighten consumers.
Food Engineering July 30, 2009 Kevin T. Higgins	Engineering R&D: Liquid squeeze play An industry expert discusses the development of reverse osmosis technology, and some of the design, installation and operational mistakes he encounters.
Prepared Foods May 1, 2005 Bill Haines	Whey Protein's Star is Rising Quickly becoming the ingredient of choice for many formulators, whey protein contains an impressive list of functional and nutritional properties -- leading to its inclusion in formulations that span every aisle in the supermarket.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
Chemistry World September 3, 2013 William Bergius	Better separations with more permeable membranes There is usually a trade-off between selectivity and liquid permeability when making an ultrafiltration membrane but new research from scientists in the US suggests this doesn't have to be the case.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
Food Processing November 2010 Mark Anthony	Dairy: It Does the Product Good New research returns dairy to the forefront of conversations involving diet and health.
Food Processing February 2013 Claudia O'Donnell	Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins.
Nutra Solutions July 1, 2006	Building Better Foods and Supplements Whey proteins, whether isolates, concentrates or in a hydrolyzed form, long have been used in products to benefit consumers looking for enhanced sports performance.
Prepared Foods August 14, 2006 Marcia A. Wade	Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that.
Food Processing November 2006 Mike Pehanich	Small gains in processing, packaging With improved filtration, new structural materials and sensors that detect pathogens -- nanotechnology's promises may be fulfilled earlier in the processing and packaging areas than in the ingredient realm.
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 August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
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 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.
Prepared Foods July 23, 2007 Greg Miller	Sporting Attitude Sports nutrition food and beverage formulators can benefit from new research on the nutrition and functionality of whey ingredients.
Chemistry World January 23, 2011 James Urquhart	Novel nanoparticle filter Israeli researchers have created a recyclable membrane based on supramolecular linkages that can be used to filter nanoparticles.
Prepared Foods February 1, 2005 Marcia A. Wade	A Clarifying Moment An interlinked, insoluble Polyvinylpolypyrrolidone (PVPP) produced by popcorn polymerization can remove the polyphenols and proteins that cause turbidity, discoloration and astringent bitterness in beverages after prolonged storage -- without changing the sensory aspects of the drink.
Prepared Foods August 14, 2006	Winning Wheys in Bars and Beverages Manufacturers across all product segments are using whey proteins to help create products that meet consumer demand for healthy foods and beverages.
Prepared Foods February 2, 2007 Marcia Mogelonsky	Soy-based Food and Drink Despite lagging sales and lack of FDA approval for health claims, the soy industry is far from giving up. Recent innovations promise to revitalize and reinvigorate consumers' interest in soy-based products.
Food Engineering July 30, 2009 Kevin T. Higgins	Water Efficiency: Don't Let Your Liquid Assets Go Down the Drain Food processors confront both financial and behavioral issues when they implement green water practices.
Food Processing October 2012 Claudia O'Donnell	Designing Desirable Whey Proteins From heart health to great tasting zero-fat ice cream, new whey protein ingredients find a role.
Nutra Solutions March 5, 2005 Amanda Archibald	Progressive Protein Practices Product intros using whey up 26%... Adding soy protein attracts consumers... Has soy gone mainstream?... Wheat protein isolates benefit from low-card craze... etc.
AskMen.com Jeff Bayer	Post-Workout Chocolate Milk To get the best results from your training, ensure that your post-workout drink or meal is up to par.
Prepared Foods June 2009 Matt Hutchinson	R&D: Meeting Snack Bar Challenges Ingredient companies are providing improved options that lead to more acceptable, enhanced-protein nutrition bars, delivering a desirable flavor and shelflife.
Chemistry World April 22, 2012 Steve Tarleton	Membranes for all Introduction to Membrane Science and Technology by Heinrich Strathmann, is aimed at advanced students as well as process and chemical engineers working in industry.
Chemistry World August 7, 2008	Making Seawater Easier to Swallow Researchers based in the US and Korea have developed a membrane that cuts the costs of filtering salt from seawater.
Nutra Solutions March 15, 2006 Marcia A. Wade	Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application.
Chemistry World September 22, 2008 Hepeng Jia	China milk crisis forces food testing rethink China's baby milk crisis has highlighted the need for the country to improve detection standards for chemical contaminants in foods.
Chemistry World December 5, 2007 Jonathan Edwards	Water Cleaning Membrane Shows Hybrid Vigour Scientists in the US have combined naturally-occurring channel proteins with a new polymer to create a membrane that could be used to deliver drugs or purify water.
Food Processing December 2005 John K. Ashby	Drink Your Grains Grain-based (and similar) nutritional beverages are experiencing a considerable increase in demand by health-driven consumers -- a valuable trend for processors.
Chemistry World June 18, 2015 David Bradley	Ultra-thin membranes for solute separation Polymer membranes that are extremely thin, yet strong and stable, could cut the costs of separating organic molecules and reduce energy requirements in the chemical industry.
Prepared Foods April 1, 2006	Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products.
Chemistry World July 4, 2014 Andy Extance	Molecular sieve membranes look to greener separations US researchers have made molecular sieving fibers that open up new possibilities for large scale chemical separations that use much less energy than conventional distillation methods.
Chemistry World March 21, 2010 Lewis Brindley	Drinking water from sunlight and seawater A device that can 'push' the salt out of seawater has been developed by US researchers.
Food Engineering August 7, 2007	Tech Flash Vol. 3 No. 8 Kroger to curtail rBST in mil... PLCs still going strong... Rising commodity prices hike European prices... Food Safety across the pond... etc.
Food Processing February 2007 Mark Anthony	2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.
Science News November 1, 2003 Janet Raloff	Hormones in Your Milk Four dairies got their proverbial hands slapped by the U.S. FDA for marketing what it charges is "misbranded" milk, with labels containing false statements about the food's hormone status.
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.
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.
Food Engineering January 9, 2006	Membrane systems Recovers up to 99% of raw juice as crystal clear product.
AskMen.com October 14, 2001 Joshua Levine	Lactose Intolerance Lactose intolerance, or the inability to digest milk and milk products, can be a burden, whether you are a bodybuilder (bodybuilders depend on milk as their primary source of protein) or a person just trying to live free of dietary hassles...