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Prepared Foods February 5, 2006	Halal-certified Flavors Developer of authentic meat and meat-like vegetarian flavors granted certification from the Islamic Food and Nutrition Council of America.
Food Processing September 2012 Anibal Concha-Meyer	Processors Get to the Meat of the Matter with Protein American custom still puts animal protein at the center of the dinner plate. But some processors worry how they'll keep it there in the future.
Fast Company April 2009 Tim McKeough	Unchicken? Synthetic Flavors Get More Authentic International Flavors & Fragrances and Givaudan, two of the world's largest flavor companies, have separately embarked on major research projects in pursuit of "more authentic" chicken flavors.
Food Processing September 2011 David Feder	Meat Processors Look for Secret Ingredient to Provide Wholesome and Affordable Products to Consumers Meat, poultry and seafood products maneuver a herd of challenges, from flavor and trend fulfillment to food-safety practices.
Food Processing November 2005 David Feder	Missing MSG? Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives.
Delicious Living April 2005 Rebecca Broida Gart	What's kosher? While many cooks consider certified-kosher meats superior to regular cuts, their basis is cultural, not culinary. And "kosher" applies to more than just meats.
Food Processing July 2005 Frances Katz	You say savory, I say umami Flavor manufacturers and food processors believe that "savory" -- and its Asian synonym "umami" -- describes the fabled "fifth" flavor descriptor, along with salty, sour, sweet, and bitter.
Prepared Foods January 1, 2006 Marcia A. Wade	A Pinch of Salt Reducing the sodium content in processed foods is a challenging, but no longer impossible task -- thanks to natural ingredients, salt substitutes, yeast extracts and salt's "taste siblings."
Prepared Foods April 1, 2005 Dominik Nosalik	New Product Trends: Finding Fashionable Flavors How do astute manufacturers track emerging flavor trends? And which new flavors will attract consumers to drive product sales? The answers may surprise you.
Food Processing March 2009	Ingredient Round Up: Savory Flavors and Ingredients March's ingredient round-up focuses on savory flavors and ingredients.
Food Processing March 2010	Ingredient Round Up: Savory Flavors Food processing flavors that make consumer's mouths go mmmmm.
Prepared Foods August 1, 2005 Marcia A. Wade	Something to Stew From stew to soup, the plan for formulating a product requires a balance between flavor, texture, health and convenience. Manufacturers should take into consideration the end-user's needs in order to ascertain nutritional, functional, sensory and economic targets.
Nutra Solutions January 1, 2005 Riaz & Regenstein	Nutritional Supplements for Halal and Kosher Consumers Religious-based dietary laws impact ingredient options for supplement manufacturers. An explanation of basic considerations for these products can assist food manufacturers as well.
Prepared Foods November 1, 2006 Marcia A. Wade	Break Out the Grill Grill flavors allow cooked flavors in a variety of applications, even those that cannot withstand high heat.
Prepared Foods June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
Prepared Foods January 1, 2006	Flavor Up and Salt Down Food processors can formulate with up to 40% less salt yet keep the enhancement value of a full-salt food product with new salt-reducing flavor enhancers from Bell Flavors.
Prepared Foods May 1, 2006	Flavor Enhanced, Salt Reduced Full flavor delivery in low-salt products can be accomplished using its high nucleotide yeast extracts, says this ingredient supplier.
Prepared Foods January 1, 2007	Reducing Sodium, a Matter of Taste Sodium reduction is not simple, but there are a number of ingredient options and tactics available to formulators.
Food Processing May 2005 Eric Schellhorn	Kosher in the Mainstream The perception of higher quality is pushing kosher well into the mainstream. So what exactly does kosher mean? And how do kosher products differ from non-kosher ones? Retailers are devoting significant shelf space to kosher products.
Prepared Foods September 1, 2005 Marcia A. Wade	Flavor Behavior Every food matrix is unique, and every flavor type is unique. However, flavor experts now know how to find the common ground between flavor and applications to achieve a winning product.
Food Processing November 2006 David Feder	Kosher at your service Processors are finding the boom in demand for kosher-certified foods creates a lucrative niche for kosher foodservice. But the formulation and handling restrictions are just as considerable as they are for packaged foods.
Prepared Foods January 1, 2007	Showcase: Savory Flavors and Flavor Enhancers Yeast extracts developed as salt replacers... Functional uses for licorice products... Flavor potentiator can replace MSG in savory applications... Salt mixture for processed meats and poultry, soups, sauces, salad dressings... etc.
Prepared Foods May 1, 2006 Marcia A. Wade	A Parade of Flavors Bland and common flavors are being brushed under the table by a surge of interest in flavors that are foreign, fiery and fabulous.
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.
Food Processing September 2013 David Philllips	Meat Processors Find Solutions For Maintaining Flavor While Adding Less Sodium, Fewer Costs Processors are finding ways to deliver processed meats, fresh meats, frozen meats and meat-based foods that are flavorful, not too costly, have greater shelf life and stability as well as a healthful nutritional profile.
Prepared Foods January 1, 2006	Now That's Italian New flavor line provides real Italian flavor to sauces, meats, baked goods and condiments.
AskMen.com Abigail Ekue-Smith	Staying Healthy On A Muslim Diet Muslims follow a halal diet, or "permissible" foods under Muslim dietary law. Here is some more insights on what it means to follow this diet and how to go about staying healthy on a Muslim diet.
BusinessWeek December 2, 2010 David Sax	The Rapidly Expanding World of Kosher Food Ed Hardy tequila, Glenmorangie Scotch, as well as Big Food outfits such as Pillsbury have helped expand the kosher retail market to $13 billion
Prepared Foods May 6, 2007 William A. Roberts, Jr.	Courting Flavor Here are some of the flavor trends expected to impact formulators and manufacturers the most.
Food Processing January 2010	Ingredient Round Up: Sweet Flavors Our January round up of flavors will get your sweet tooth singing.
Food Processing March 2008	Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... etc.
Prepared Foods November 1, 2006	Abstracts -- November 2006 Salt replacers act as flavor enhancers... Fully-cooked meat toppings... Intensely flavored infused oils... etc.
Food Processing Frances Katz	Reformulating for seniors From product development to processing to packaging -- what food formulators can do to offset time's toll on seniors' taste and smell.
Food Processing January 2007 Frances Katz	Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza?
Food Processing May 2012 Deborah Cassell	Demand For Custom Flavors Is On The Rise Taste profiles from bacon to mango (plus complex combinations) can be created by custom flavor companies.
Food Processing January 2007	Ingredient Round-Up: Flavors January's Ingredient Round-Up features flavor products, including chocolate, cheese, tea and fruit.
Food Processing July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
Food Processing February 2008	Ingredient Roundup: Flavors Yeast extract... Healthy cherry... Tea with antioxidants... Solid vanilla... etc.
Food Engineering September 1, 2008	Plant Openings & Expansions Kraft Pizza Company breaks ground on Little Chute, WI, plant... Stellar completes construction of meat processing plant in Seminole, OK... Ottens Flavors purchases Philadelphia plant... Hormel Foods is constructing a new production facility in Dubuque, IA...
Reactive Reports Issue 47 David Bradley	Lending Muscle to Artificial Meat Production Can you imagine eating meat that required no animal to be killed, no slaughterhouse, and no butcher? Four scientists have written about two techniques that could make lab or factory grown meat possible. The possible benefits are intriguing.
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 February 2007 Ashman & Beckley	Flavoring inside out Callisons' Seasoned Skewers make it easy to impart exotic flavors to meats and other foods on the grill or in the kitchen.
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.
Food Processing July 2013 Deborah Cassell	Citrus Flavors Freshening Up Beverage, Candy And Confections Orange, lemon, lime and grapefruit are among the sweet citrus flavors consumers worldwide find refreshing to the palate.
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 2012 Deborah Cassell	When It Comes To Flavors, The Heat Is On It used to be only some like it hot; today, everyone enjoys spicy foods.
Food Processing August 31, 2005	From the Bench: Dairy Flavors & Ingredients Descriptions of culinary dairy products that will help you get creative with your cooking.
AskMen.com Marina Palumbo	Meat Substitutes Give them a try and you'll discover a new world of surprisingly delicious and healthy flavors.
Food Processing March 2007	Ingredient Round-Up: Savory flavors Savory flavors and ingredients, including salty, celery and custom formulations for sodium and organic products.
Food Processing November 2007 Mark Anthony	Something in the air Much of what we call taste is an intricately entwined matrix of flavor, aroma chemicals and texture or mouthfeel.