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Prepared Foods November 2007 Claudia O'Donnell	Article: Spend a Few Bucks A great learning experience can be lost when too much concern is placed on meal cost.
Prepared Foods June 2, 2006	Nutty Proposition Myths about nuts as being unhealthy are being debunked, and nuts like almonds and walnuts are ideally positioned in today's food formulation climate that prizes the ability to differentiate products using subtle enhancements that convey value and cache.
Food Processing April 2013 David Phillips	Consumers Going Nuts for Almonds and Pistachios The healthy ingredients offer flavor, texture, and solutions to some dietary restriction issues.
Food Processing April 2009 Diane Toops	Consumers and Food Processors Agree: Almonds Are In Almonds may be one of the most versatile and beneficial foods on the planet, but getting the sweet, nutritious nut to market isn't easy. Take a look at the almond industry today.
Food Processing April 2005 Ashman & Beckley	Product Spotlight: The price of healthful snacking Kraft Foods may have the right message at the right time with its new Planters' Nut-rition almonds; but who's nuts enough to pay $5.99 for a 1-oz. tin?
Food Processing March 2013 Stuart Cantor	Snack Trends 2013: Health and Indulgence Square Off The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.
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 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 August 11, 2006 Julia M. Gallo-Torres	Editorial Views: Uncompromising Taste At IFT Show, a plethora of suppliers... R&D Applications Seminars to be held in September...
Food Processing July 2013 Rory Gillespie	Food Scientists Sound off on Crinchy Snack Food Trend Consumers are demanding more from their snack foods and food processors are rallying to the challenge.
Prepared Foods October 1, 2005 Claudia O'Donnell	Pushing R&D Productivity Doing more with less -- bringing new prepared foods and beverages to market with fewer resources -- appears a non-ending trend. Tactics that maximize tight R&D resources can prove extremely useful.
Nutra Solutions April 1, 2005	Confused about Co-Q10? The antioxidant co-enzyme Q10 has been studied for its effectiveness in treating and preventing cardiovascular disease. This is one of the topics to be discussed at Prepared Foods' R&D Conference in September 2005.
Food Processing December 2010	Food Biz Kids: Emerald Cocoa Roast Almonds Our junior high testers thought Diamond Foods Dark Chocolate Almonds were 'Like hot cocoa on a cold winter day.'
Prepared Foods May 1, 2005	Hispanic East Indian Trend tracking indicates an increase in ingredients related to Hispanic and Southwest cuisine or use of them in Hispanic applications.
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.
Prepared Foods May 6, 2007 Kristin Rose	Kids' Snack Attack Snack food manufacturers are taking some responsibility in marketing to children
Prepared Foods July 1, 2005	Editorial: Brand You[tm] While employees usually understand that it takes investment to build or even just maintain a brand's equity, those same people may not apply brand management principles to their own professional image.
Prepared Foods February 4, 2006 Pamela Daniels	The New Snack Pack Manufacturers are responding a demand for healthful snack choices with revamped versions of familiar items and stronger promotions behind healthful options.
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 April 7, 2007 Michael Leonard	Taking Control - April 2007 A look at 100-calorie-pack product development... New mag staff member introduced... etc.
Food Processing June 2010 Mark Anthony	How to Build A Healthier Savory Snack When an irresistible force like the craving for a snack meets an immovable object -- say, the need to eat more healthfully -- something's got to give. That something could be the look and feel of traditional savory snacks.
Food Processing July 2010 Diane Toops	NCA 2010 Candy Show: The Sweetest Spot on Earth Candy and snacks sales flourished in 2009.
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.
Food Processing December 2006	Psychedelic, baby! According to Food Processing's 8th-grade panelists, Tropical Foods' Snack Pack trail mix just needs a more eye-catching package.
Prepared Foods September 1, 2005	Editorial: A Good Mix Product development, marketing and art in the form of culinary excellence all merge in a presentation by Kraft... A PF Food Quiz...
Food Processing September 2008	Add a Culinary Touch to Salads Offering a healthy, tasty and easy way to add nuts and even a little fruit when creating salads or snacks, Fisher introduces Culinary Touch Salad Toppings.
Prepared Foods April 1, 2005 Marcia A. Wade	Nuts about Heart Health Almonds are taking their place next to soy on the heart healthy platform -- and they're making moves to step up to an even loftier level. Almonds have been shown to help lower cholesterol, and are positively associated with reducing the risk of many medical ailments.
Food Processing December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
Food Processing June 2010 Sharon Gerdes	Dairy Offers Flavor, Nutritional Benefits to Healthy, Savory Snacks Savory snacks with dairy ingredients offer salty, melty, crunchy, creamy satisfaction with a nutrition bonus.
Food Processing April 2012 Diane Toops	Snacking Could Be The Future Of Eating Facing stagnant growth in their base grocery business, packaged-food companies are increasingly turning to snacks as an avenue for growth.
Food Processing March 2007 Mark Anthony	Going nuts Nuts are breaking out of there shell as a premium treat and gaining deserved recognition as a viable ingredient for many food and beverage formulations.
Food Processing December 2006 Kantha Shelke	Say nuts to your foodservice accounts Nuts of all types are emerging as a potent new selling point for nuts in food product development -- but they carry unique handling and formulating considerations.
Food Processing March 2005 Diane Toops	Category Report: Hitting all the bars Breakfast/cereal/snack bars are ideal for on-the-go consumers; they provide variety and mesh well with the new Dietary Guidelines.
AskMen.com July 3, 2003 Sarah Keefe	The Health Benefits of Nuts Researchers now report that nuts may have a myriad of health benefits, from preventing heart disease and diabetes to fighting cancer -- and furthermore, nuts are not as fattening as previously thought.
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 October 2008 Hollis Ashman et al.	Consumer Trends: Frito-Lay's TrueNorth Merges Crisps, Crackers and Nuts Frito-Lay creates another new brand -- and another new category -- with True North Pistachio Crisps.
Food Processing June 2011 Mark Anthony	Food Processors Trying to Formulating Healthier Savory Snacks for Consumers There's no oxymoron there. For many consumers, snacks have become the meal; for others, their diet plan promotes snacking as a means of weight control.
Food Processing May 2011 Mark Anthony	The Future of Confectionery Ingredients Ace-K, honey make inroads as sweeteners; gums and nuts play supporting roles.
Prepared Foods September 2008 Claudia O'Donnell	Article: Emerging Healthy Ingredients: Staples to Stars A few surprises surfaced in the i2008 Prepared Foods' R&D Trends Survey: Functional Foods.
Food Processing January 2006 Ashman & Beckley	Spotlight: Making fruit a treat Peeled Snacks mixes dried fruit, nuts and chocolate to create a craveable snack with the halo of fruits and nuts. But are consumers ready?
Nutra Solutions September 18, 2007	NutraNews -- September 2007 Low-sodium beverages with enhanced potassium;... Lose fat instead of weight... Nanotechnology in functional foods and beverages... Dried cherry tomatoes for food fortification... Coffee aids women's memories... New line of berry extracts;... etc.
Food Processing September 2005 Diane Toops	Toops Scoops: If only they were real products... Top prototypes at the IFT show focused on fitness, flavor and fiber -- many good enough for grocery shelves.
Food Processing June 2011 Diane Toops	2011 R&D Teams of the Year: Big, Happy Families The 2011 R&D Teams of the Year -- voted for you and by you -- have passion, persistence and purpose.
Food Processing July 2006 Diane Toops	Toops Scoops: Act now, before it's too late Consumers seek diet solutions from the food industry -- which they still trust.
AskMen.com Patrick Owen	Health Benefits Of Nuts & Seeds Are humans supposed to eat nuts and seeds? Here's a new way to look at your diet.
Food Processing August 2008 Diane Toops	2008 IFT Show Offers Tasty New Prototype Products IFT exhibitors cooked up many prototype products worthy of grocery and foodservice.
Prepared Foods March 15, 2006 William A. Roberts, Jr.	The Joy of Snacks Low-sodium offerings begin to trickle onto store shelves... Companies launching smaller-sized, often reformulated versions of long-time favorites... Kraft adds more pistachios, less sodium to Planters NUT-trition Heart Healthy Nut Mix... etc.
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.
Food Processing June 2006 Dave Fusaro	Editor's Plate: Healthier products abound at this year's FMI show The Food Marketing Institute show proved that food processors are trying their best to formulate with the Dietary Guidelines in mind.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.