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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.
Food Processing June 2006 David Feder	Well Noted: Behold the Power A visit to the "Power of Five" conglomeration of food shows in Chicago last month left the distinct impression that organic foods "are where it's at" in terms of innovation and sales growth.
Food Processing October 2009 David Feder	How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.
Prepared Foods June 5, 2007 William A. Roberts, Jr.	Act Natural Data indicate organic products are making distinct in-roads into American buying patterns.
Food Processing David Feder	This One’s a Keeper The Natural Products Expo East showcased thousands of new products for health and wellness, as usual. But there were also some interesting trends worth taking note of.
Food Processing April 2007	Ingredient Round-Up: Sweeteners Maltitol scores 90%... Polydextrose, lactitol... Just for yogurt... Sweeten with raisins... Powdered natural sweeteners... Specialty sweetener blends... Better energy... etc.
Food Processing July 2006 David Feder	The 6 top trends in food processing Anticipating and acting on trends can make or break a company. It pays to know which ones are still in the game and which are emerging.
Food Processing March 2012 Anthony & Fusaro	Stevia Seeps Into Beverages So do honey and monk fruit/luo han guo extracts, as drink makers try to reduce calories while also keeping labels clean and simple.
Food Processing December 2007 David Feder	The Trend's the Thing Ingredient trend predictions for 2008.
Food Processing August 2006 Lauren Swann	Low and Sweet Conventional soft drink sales may be down, but things are bubbling for low-calorie, naturally sweetened drinks.
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.
Food Processing January 2012 Mark Anthony	Flavor Trends for 2012 What flavors will entice consumers in 2012? Think ethnic fusions, `authentic' spice blends and exotic fruits.
Food Processing April 2011 Anthony & Feder	Food Processors Work on Building a Healthier Desserts You can build healthier desserts and confections with the right ingredients.
Food Processing April 2013 David Phillips	Beverage Trends Point To Natural Ingredients And Safe Sources Of Energy And Nutrition Whatever the beverage ingredients of future are, there is a pretty good chance they will be all-natural and good for you, says, Kelly Weikel, senior consumer research manager with market research firm Technomic Inc., Chicago.
Food Processing July 2009 Toops & Fusaro	Exhibitor Highlights from the IFT 2009 Show A list of exhibitors thought to have had some of the most innovative products.
Food Processing December 2008 David Feder	Wellness Foods: Products to Watch in 2009 Developing products with multiple health benefits is on trend -- but don't overwhelm.
Food Processing August 2009 Diane Toops	Food Prototypes That Deserve Shelf Space Many samples created just for the IFT Show could be supermarket or foodservice stars.
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 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 January 2010 David Feder	Flavor Trends 2010: Make Mine Plain Flavor trends are going comfort-retro -- but don't write off exotics just yet. Consumer palates remain open to new adventures.
Food Processing May 2011 Diane Toops	Flavor of the Month: Don't take Chocolate for Granted Facing the fallout of political anxiety and doubled wholesale prices confectioners and chocolate manufacturers are learning how sweet it isn't.
Food Processing September 2005	IFT Show review: Hot and sweaty ... but healthy Healthful ingredients dominated IFT's steamy New Orleans show. Also, the winner of the 2005 World Food Prize was announced.
Food Processing September 2007 Toops & Fusaro	IFT Meeting & Food Expo: Beds, belly dancers and baobab Welcoming a near-record crowd, 986 exhibiting companies outdid themselves, providing delicious solutions for attendees.
Food Processing August 2009 David Feder	How to Build a Healthy Breakfast Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.
Food Processing October 2006 Kantha Shelke	Eat Yourself Thin America's obsession with its waistline has made the food industry pay closer attention to a new breed of diet- and weight-friendly foods.
Food Processing January 2011 Mark Anthony	Flavor Trends 2011: New Year, New Flavors As we enter the second decade of the 21st century, consumers are looking for natural tastes and flavors, in both the familiar and the exotic.
Food Processing December 2007 David Fede	Wellness Ingredient Trends 2008 Trends in wellness that overarching obesity, diabetes and heart disease are spreading themselves too thin. The ingredient trends within these diseases are where processors will need to focus their energies.
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.
Prepared Foods April 9, 2007 Elizabeth Mannie	Sweetening Functional Foods - April 2007 The best type of sweetener for functional foods on labeling and nutrient requirements, product characteristics and functionality requirements.
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.
Food Processing August 2006 Diane Toops	Special Report: Warm weather delights At the 2006 IFT Expo, prototype products sizzled with innovation.
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 Diane Toops	Putting the Savoy in Truffle A report on the new candy products at the 2008 All Candy Expo. Additional online-only content includes new products featured at this year's show.
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 April 2006	From the Bench: Sweeteners This selection of sweeteners provides processors a flavorful palette for consumers' palates.
Food Processing August 2006 Feder & Fusaro	Special Report: `Nutrition technology' expo Health and nourishment were the key ingredients at June's IFT show.
Food Processing February 2010 David Feder	Wellness Foods: Healthy Beverages offer Health in a Can Consumers are guzzling antioxidants, fruits, vegetables and other good-for-you ingredients -- but formulation hurdles remain.
Food Processing November 2005 Kantha Shelke	Better living through (food) chemistry Are you familiar with guarana, yerba mate and choline? They and other ingredients are providing quite a performance boost -- for consumers and for sales of certain foods and beverages.
Food Processing April 2007 Mark Anthony	Nutrition Beyond the Trends: Sweet Like Cactus A cactus for the centuries makes more than tequila -- it makes a great natural sweetener with inulin.
Food Processing April 2010	Ingredient Round Up: Sweeteners We focus on new varieties of sweeteners.
Food Processing April 2006 Kitty Broihier	Small Indulgences Manufacturers are always seeking - and finding - ways to satisfy consumer demand for indulgent snacks, while also catering to the increased interest in healthful items.
Prepared Foods July 11, 2007	Abstracts Luxury low-cal snack... New low-sodium sea salt available to U.S. food manufacturers... Creative tortilla prototypes... Three new enzyme products... etc.
Food Processing May 2010 Diane Toops	Confectionery Makers Sweet Talking with Candy Innovation A little less sugar, a few more healthy ingredients can make confections respectable snacks.
Prepared Foods January 2008 Marcia Mogelonsky	Sugar-free Foods and Beverages Sugar-free foods are poised to grow, as health-conscious consumers seek alternatives to sugared snacks, desserts and drinks.
Food Processing July 2006 Diane Toops et al.	Coming to a grocery near you ... The annual FMI show provides a look at the many innovative products hoping to find space on the shelf.
Food Processing December 2007	Wellness Foods New Ingredient Profiles: November/December Nutraceutical ingredient profiles include a resistant starch, a syrup and cocoa replacer, a super antioxidant and a probiotic chocolate.
Food Processing April 2007 Kantha Shelke	Cheers! Beverages for Health Ingredient suppliers are using technological advances to help beverage makers transform mass market beverages into healthful juice drinks and condition-specific formulations with double and even triple-digit growth.
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 September 1, 2006	Hitting the Shelves -- September 2006 Hershey's Reese's Sweet & Salty Granola Bars contain a new taste creation that has a sweet and salty appeal all in one.... Hot Pure Energy drink claims highest, yet safest, stimulant levels... Balance Bar now with 100 calories... etc.
Food Processing February 2010 Diane Toops	Have Food Processors Found the Holy Grail of Sweeteners? Will alternative sweetener stevia live up to its promise to consumers?