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Delicious Living August 2006 Joel Warner	Chillin' on frozen foods Frozen food is a convenient way to add to your menu without a lot of prep time, and flash-frozen vegetables and fruits can be more nutritious than canned or even fresh.
Food Processing October 2012 Jeanne Turner	Food Manufacturers Slipping Health into Children's Foods Food formulators use stealth options for hiding nutrients and healthy ingredients in children's snacks, meals and beverages. New ingredients, methods and technologies are making this task even easier.
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.
Prepared Foods November 1, 2005 Bill Hahne	Cooking for the Cleanup In the aftermath of Hurricane Katrina, foodservice professionals ask, how do you feed people when there is no safe food or refrigeration, no water or sanitation, no kitchens and no way to get into the disaster areas?
Food Processing September 2006	Ingredient Round-Up: Fruits, Nuts & Vegetables Caramelized onion... Fruit and berry replacements... Vegetable and herb blends... Fruit acids... Real, cultivated blueberries... etc.
Food Processing March 2011 Dave Fusaro	USDA and HHS Release 2010 Dietary Guidelines for Americans The final recommendations deviate little from last June's committee report, but they do go softer on sodium.
Prepared Foods September 1, 2006 Marcia A. Wade	A Defense of Functional Foods Defining functional foods... Functional ingredients to fight antioxidants... Lack of consumer awareness or scientific validation are biggest challenges in product development... Anti-oxidant tag teams... The right recipe for health and taste... etc.
Prepared Foods November 1, 2006	Showcase: Foodservice Ingredients Ingredients to assist food manufacturers' R&D personnel develop restaurant-quality foods.
Food Processing August 2007 Jennifer LeClaire	The Politics of Obesity This year's report on the obesity crisis focuses on what's driving processors in their efforts to make the next generation of food and drink products designed to help weight-management.
Food Processing July 2008 Mark Anthony	Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status
Food Processing August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
Food Processing Lauren Swann	Food and Beverage Market for Kids Growing Like a Weed By 2007, sales of kids' foods and beverages could reach as high as $38 billion or more.
Food Processing February 2013 Rory Gillespie	Eating Habits Should Change as We Age The food industry needs to develop products for more, smaller meals and add longevity-promoting ingredients.
Food Processing January 2012 Diane Toops	Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus.
Food Processing September 2009 Diane Toops	Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors.
Food Processing September 2008	Ingredient Round Up: Fruits, nuts & vegetables September's Ingredient Round Up focuses on fruits, nuts and vegetables
Food Processing December 2011 Diane Toops	Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.
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.
Food Processing October 2008	Ingredient Round Up: Miscellaneous Ingredients October's Ingredient Round Up includes a cornucopia of miscellaneous ingredients you shouldn't do without.
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.
AskMen.com August 29, 2002 Simon McNeil	20 Items Your Fridge Should Contain Making choices about what to put in your body can sometimes be a daunting task. Here's a list of items you should have in your fridge, which can help promote a healthy, balanced diet.
Food Processing April 2005 Kantha Shelke	How to say it organically Consumers are buying into organic foods; are food processors buying organic ingredients?
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
Food Processing July 2012 Diane Toops	American Consumers are Confused About Diet and Health Study shows Americans' believe 'figuring out their taxes is simpler than improving diet and health.'
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 October 2007	Products Zero/low trans fat oils... Inulin and oligofructose prebiotic fiber ingredients... Alternative uses for vanilla ... Easily incorporated resistant starches.... etc.
Prepared Foods February 2008	Products Dehydrated garlic's equivalency; soy's beauty benefits; veggie flavors go wild; rice survey results; tea-based ingredients on the rise; and more.
Food Processing August 2005 Frances Katz	New ingredient tools put food safety into foodservice Processors must step up sanitation efforts when providing minimally processed foods.
AskMen.com Adrienne Turner	World's Healthiest Cuisines - Part II: Japanese & Chinese Unlike the American diet, which is chock full of sugar, refined carbohydrates and highly processed ingredients, the cuisines of Japan and China use fresher, more natural ingredients for healthier living. And it seems to be working.
Food Processing June 2009 David Feder	Building a Healthier Savory Snack Manufacturers and ingredient companies are working together to help build the next generation of savory snacks.
Food Processing December 2010 Diane Toops	Wellness Food Trends: Healthier Foods for the Heart Foods can be a solution (though carefully worded) for the leading cause of death.
AskMen.com Steven Shaw	Easy Ways To Eat 5 Fruits & Veggies A Day Add a few of these tips into your daily routine, and you'll be doing your body a huge favor.
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 December 13, 2006	Wellness Foods Trends 2007 Top experts in consumer and producer research bring you the latest in ingredient and product trends.
Food Processing October 2008 David Feder	Ingredient Manufacturers Turn Powder Into Health Gold Fruit and vegetable powders, extracts and super-concentrates are making the "five-a-day" goal easier to attain.
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.
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.
Prepared Foods October 1, 2005 J. Hugh McEvoy (Chef J)	Signature Salad Dressings Vietnamese vinaigrette? Latino lagniappe? Niboshi nicoise? Salad dressings liven up a plate of greens, and help give salads a signature touch. Consider dressings with ethnic and exotic flavors to tempt consumer curiosity.
Food Processing October 2008	New Food Bars Designed To Put Health In The Palm Of Your Hand No longer styled just for candy, food bars are making it easier to have a healthy snack on the go.
Food Processing March 2013 Frances Katz	Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
Prepared Foods November 1, 2005 Tom Zind	Foodservice Trends: Salads and Salad Dressings Research shows that salads are losing their plain image, as a greater variety of ingredients, flavors and dressings enter the mix. Consumers and meal providers welcome the change.
Nutra Solutions April 1, 2005 Marcia A. Wade	The Function Junction The Prepared Foods' 2005 R&D Trends Survey: Functional Foods and Beverages highlights the ingredient trends, marketing and regulatory factors that produce healthful benefits and product success.
AskMen.com Shannon Clark	Top Foods For Men Men, to really take your nutrition to the next level and maximize your diet, it helps to know which foods you should be eating. Does your diet include these seven top foods?
AskMen.com March 27, 2013	Nutrition Myths Here are the top 11 biggest lies, myths and misconceptions of mainstream nutrition, such as the idea that eggs are unhealthy for you.
Food Processing August 2012 Fusaro & Toops	Starbucks' Howard Schultz Describes 2012 as 'Golden Age of Nutrition' Starbucks' Schultz description aptly describes 2012 IFT Annual Meeting and Food Expo.
Food Processing June 2007 Lee Stiffler-Meyer	Dried and true Dried products offer a practical way to introduce real fruits into many products -- but first consider the drying technique.
Food Processing September 2007	Ingredient Round-Up: Fruits, nuts & vegetables Pomegranate powder... New cranberry research... Uniquely nutty tasting soybutter... Fresh-squeezed orange flavor... Soft-frozen vegetable purees... etc.
Prepared Foods November 2007 William A. Roberts, Jr.	Article: Around the Foodservice Frontier Diverse flavors are having an impact on American consumers' tastes and preferences.
Food Processing October 2009 Diane Toops	No Health Care Debate Over Food Amid the nationwide debate over health care, Americans appear to agree on one thing: Food is one tool they can use to improve their health.
Food Processing October 2008 Mark Anthony	Consumers Choosing Fit Over Fat Processors are providing -- and wise consumers are choosing -- foods that just may turn around the obesity epidemic.