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Prepared Foods February 5, 2006	Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages.
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 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 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?
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 February 2013 Claudia O'Donnell	Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins.
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 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.
Nutra Solutions June 2, 2006	Nudging in the Nutrients Nutraceutical ingredients can interact significantly with vitamins and minerals during storage and processing and have different stability characteristics. Knowing what interactions will occur is key.
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.
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 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 May 1, 2005 Marcia A. Wade	"Better-for-you" Beverages The taste and content of healthy beverages has come a long way since bottled water. However, if a better-for-you product does not balance health perception, texture and taste, consumer acceptance will be a complete washout.
Prepared Foods May 6, 2007 Elizabeth Mannie	Formulating Tasteful Nutritional Products From probiotics to soy isoflavones, the challenge is to maintain a product's health benefits while providing products that please consumer taste buds.
Food Processing October 2011 Mark Anthony	Energy Drinks Take Aim at Busy Consumers Consumers are flocking to energy drinks in an attempt to feel better about nutrition while maintaining our 21st Century fast-paced lifestyle.
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 November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
Food Processing May 2005 Kantha Shelke	A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach.
Prepared Foods August 11, 2006	Abstracts Baby Boomers bored with same-old menu recommendations... New carrageenan technology makes transparent, gelatin-free jelly-type desserts... Unique savory seasoning... Looking at the Hispanic market... Low-sodium solutions... etc.
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 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.
Prepared Foods December 1, 2005	Beverage Blueprints Soy drinks, weighting agents in beverages and the challenges of fortifying with healthful ingredients.
Prepared Foods May 1, 2006	Whey in RTD Beverages Whey proteins are frequently being included an ingredient of choice in protein-fortified drinks.
Prepared Foods December 12, 2006 Mannie & Stier	The Suspense! Manufacturers have found beverages an effective means to deliver healthful ingredients -- with new methods of particle suspension and the addition of fibers.
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.
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.
Food Processing July 2005 Kantha Shelke	Hidden ingredients take cover in a capsule Precision microencapsulation technologies can mask the taste or color of nutrients, mitigate nutrient loss during processing and generally help processors create foods with added value.
Prepared Foods February 5, 2006	Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.
Prepared Foods April 1, 2006	Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products.
Prepared Foods September 2007 Elizabeth Mannie	Formulating to Preserve Taste: Flavor Savers Ingredients such as antioxidants, acidifiers and buffers are available to help extend shelflife and improve taste.
Prepared Foods October 1, 2005 Marcia A. Wade	"Meating" Flavor and Succulence Because it improves the eating quality of meat products at the consumer level, phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used to retain moisture.
Food Processing March 2011 Mark Anthony	Beverages No Longer Equal Empty Calories Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste.
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.
Food Processing April 2006 Mark Anthony	Calcium and Vitamin D Duet It's well known that calcium is needed for bone health, but vitamin D is often taken for granted.
Food Processing June 2006 Shelke & Messina	Menopause's Nutrition Equation Today, more than a third of the contemporary woman's life is in menopausal and post-menopausal phases. Not surprisingly, more functional foods are addressing major needs of women.
Delicious Living July 2005 Sarah Toland	Healthy Thirst Quenchers For a truly healthy summer cooler find a drink made from real fruit juice rather than artificial ingredients or other additives. Or consider milk or plain soy beverages, both rich in protein and calcium.
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.
Nutra Solutions May 1, 2006	Nutritional Nuances A 2005 food industry conference featured seminars on issues such as vitamin interactions, probiotic benefits and soy protein use.
Prepared Foods June 2, 2006	Factoring for Functionality Formulating Low- and No-lactose Frozen Desserts... Polyol Potential... Lessons in Pectin... Optimizing Carrageenan in Processed Meat Products...
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.
Food Processing September 2005 Kantha Shelke	Mainstream consumers seek healthful ingredients Consumers experiencing those aches and pains of natural aging understand the food-health connection, while media and government initiatives increase focus on the food-health relationship.
Prepared Foods April 1, 2006 Marcia A. Wade	Fixing the Fiber Gap As the country becomes more aware of its fiber deficiency, manufacturers are looking at ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins to efficiently fill the fiber gap.
Nutra Solutions September 1, 2006	Condition-Specific Products While generally healthful foods likely will continue to make up the bulk of "good-for-you" items on grocery store shelves, foods and supplements that target specific health conditions are on the rise.
Prepared Foods May 1, 2006	Ingredient Formulation Tools Understanding the functions of gums commonly used in food and beverage systems.
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 August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
Food Processing February 2008 Jennifer LeClaire	Women take Heart Heart disease kills several million women each year, but food processors are targeting it in a campaign to enhance women's heart health.
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 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.