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AskMen.com Phil Franklin	Unhealthy Ingredients On Food Labels You've probably heard this advice before: Read the nutritional labels on food before you buy it. With the obesity rate now double what it was in 1980, that advice is all the more relevant today.
Food Processing April 2010 Diane Toops	Much Ado About High Fructose Corn Syrup Corn Refiners Association fights an urban legend that high-fructose corn syrup causes obesity.
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.
AskMen.com Shannon Clark	Health Benefits Of Sugar Sugar's days as a "bad guy" may be coming to an end, at least for now.
Food Processing October 2010 Mark Anthony	Functional Ingredients: A Sugar by Any Other Name HFCS -- or call it corn sugar -- is as sweet as sugar because it is sugar.
Food Processing July 2007 Mark Anthony	HFCS (Highly fattening or crappy science?) Empty calories, yes, but demon, no; the truth and friction behind high-fructose corn syrup.
AskMen.com Malcolm MacMillan	Mutant Foods Many of us are pretty good at eating well, but our diets are also fraught with mutant foods -- items not even close to being found in nature.
Food Processing October 2005 Diane Toops	Category Report: Ice cream licker shock Despite a problematic 2004, ice cream sales -- and innovation -- have come roaring back. And it may have a new role: as a diet food!
Food Processing April 2007 Leslie Krasny	Wellness Foods' Regulatory Issues: It's a Natural The FDA has not been active in challenging "natural" claims for foods, although "warning" letters have been sent to manufacturers, particularly for the use of color additives in products bearing "natural" claims.
Food Processing July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
Wired August 21, 2007 Patrick Di Justo	What's Inside: Snausages Snawsomes Here's the ingredient breakdown of this canine treat and its nutritional implications: Wheat Flour... Corn Syrup, Sugar, Crystalline Fructose... etc.
Food Processing April 2010	Ingredient Round Up: Sweeteners We focus on new varieties of sweeteners.
Wired January 18, 2008 Patrick Di Justo	What's Inside: PowerBar Protein Plus (Laxatives, of Course) The manufacturing ingredients in your favorite PowerBar.
AskMen.com Jim Bauer	Fructose vs. glucose While low-carbohydrate diets have their place, the more important factor when it comes to carbohydrates is the type you are choosing to eat.
Food Processing March 2010 John S. White	Clarifying Added Sugar Myths Calories from high fructose corn syrup and added sugars are just one-tenth of the total calorie increase since 1975, so clearly are not the primary cause of obesity.
Prepared Foods October 1, 2006	Changing Standards Changes to the Frozen Desserts Standard of Identity will impact the formulation of a number of products. This article addresses what this may mean for ice cream formulations.
AskMen.com September 25, 2003 Mike Davison	The Truth About Sugar & Artificial Sweeteners If you respect the accepted daily intakes set out by the FDA, and consume them only in moderation, there are healthy ways to reduce calories and add sweetness without altering blood sugar levels.
Prepared Foods August 2007 Elizabeth Mannie	A Fat-finding Mission Fats and oil suppliers are striving to present nutritional fats that provide the functionality and benefits required by formulators.
Food Processing August 2005 Mike Pehanich	Trans-Fat Transitions The food industry has been working hard to replace trans fat in packaged products before new federal regulations require the addition of trans fat content on the nutrition facts panels in January 2006.
Food Processing July 2007	Ingredient Round-Up: Gums, hydrocolloids & emulsifiers All-natural fat replacers... Replacement dairy fats... Organic inulin... Custom emulsifier blends... etc.
Prepared Foods June 2009	R&D: Reduce Fat with Maltodextrins This new line of maltodextrin and corn syrup solids can partially replace fat in many food formulations. Different dextrose equivalents and particle sizes meet the needs for a variety of applications.
Outside May 2005	Sugar's Nutritional Properties Even the USDA is giving more attention than it has in the past to the downside of excess sugar. So how much is too much? Try holding it to less than 10 percent of your total calories or, even better, to ten teaspoons daily.
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
American Family Physician January 15, 2006	Keeping Your Heart Healthy Through Good Nutrition and Exercise An informative patient guide offering healthy food choices along with foods to avoid in the various food groups as well as exercise recommendations.
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 January 2009	Hitting the Shelves: Honey, Honey Increased concern over the safety of artificial sweeteners, refined sugar and high-fructose corn syrup has left some health-conscious consumers demanding more natural sweeteners.
Prepared Foods November 1, 2005 Veronica Berglind	Crazy About Cream Cheese Since first introduced in 1880, fresh, smooth cream cheese has become an American staple. But using cream cheese presents certain challenges to food developers, and Kraft Food Ingredients Corporation provides some answers.
Food Processing June 2005 Kantha Shelke	Fear and loathing over trans fats The end of the year brings the next big nutritional milestone: a required declaration of trans fatty acids for all food products that contain them. Processors are diligently searching a range of options for substitutes that will replace the functionality of trans fatty acids.
Nutrition Action Healthletter August 2000	Right Stuff vs. Food Porn Veggie Patch's VeggieNuggets, available in various flavors, are tasty and healthy hors d'oeuvres... To your poor coronary arteries, a Breyers Magnum ice cream bar looks like a McDonald's Quarter Pounder with Cheese. Translation: three-quarters of a day's sat fat...
Food Processing April 2005	From the Bench: Sweeteners A new crop of sweeteners offers a wealth of functionality and flexibility in formulation.
Food Processing May 2007	Ingredient Round-Up: Fats & Oils May's Ingredient Round-Up features fats and oils, including trans fats and butter replacements, refined soybean oil, stable canola and tea oil.
Food Processing July 2006 Frances Katz	More than one sugar Removing calories, and even the sweetness, from sugar creates new product formulation possibilities.
Prepared Foods February 2, 2007 Barbara T. Nessinger	The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered.
Wired June 2006 Joshua Davis	Schmear Campaign It's smooth and spreadable - but it's got researchers whipped up. Here's how a Wisconsin lab is hacking the chemical code of cream cheese.
Food Processing April 2013 Mark Anthony	Fructose: Toxic Sugar or Tortured Logic? The anti-sugar forces turn their attention from HFCS to fructose, even at the expense of fruit consumption.
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 January 2008	Functional Benefits of Trans and Saturated Fats Trans and saturated fats possess functional properties that make them key components in traditional formulas.
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.
Fast Company March 2014	A Sweet (and Sour) Deal Coke sold in Mexico has long been sweetened with a mix of corn syrup and natural sugar. Mexico approved a tax on soft drinks. What will U.S. fans do?
Seasoned Cooking June 2009 Anne Tan	Ice Cream Maker Recipes Are you looking for an ideal ice-cream maker recipe? Here are some simple and presentable ice-cream maker recipes.
Prepared Foods September 1, 2005	Finding Trans Fat Unexpected Analytical Results Occur as More Than Hydrogenated Oils Contribute Trans Fats.... What Are Trans Fats?... More Than Trans Fat-Free... Blend Back to the Future...
AskMen.com Phil Pivnick	4 Easy Dessert Recipes Men, you can impress your date with your cooking. The beauty of these dessert recipes is that they're all much easier than they look. So, serve them up and take all the credit that's thrown your way.
Food Processing February 2012 Dave Fusaro	The Food Industry Fights Back On obesity, food safety, 'questionable' ingredients, the industry can do a better job of tactfully defending itself; the key is transparency.
Popular Mechanics May 15, 2009 Jennifer Bogo	Making the Coldest Ice Cream in the World--But is it Any Good? The perfect ice cream is a balancing act, as there are other factors besides freezing that affect the quality of ice cream.
Seasoned Cooking August 2009 Ronda L. Carnicelli	No-Cook Ice Cream Imagine my delight when I discovered the joy of using pudding mix as a base for ice cream. No more cooking, chilling, freezing.
Science News October 26, 2002 Janet Raloff	Distressing Gut Symptoms May Trace to Sweets A side effect of our sweet obsessions may be a bellyache, sometimes accompanied by bloating, cramps, or diarrhea. Researchers at the University of Kansas Medical Center now offer experimental data suggesting one explanation for those gut-level responses.
Food Processing September 2012 Diane Toops	Hydrocolloids Make All the Difference in Ice Cream Formulations Gums such as tara, carrageenan, locust bean and cellulose are good choices for creating a smooth creamy ice cream texture with reduced ice crystal size.
Prepared Foods April 8, 2007 Paula Frank	Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.
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?
Food Processing February 2007 Kathryn Trim	Transcending trans fats A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.