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Prepared Foods April 2009	Article: Phosphates Aid Sodium Reduction Sodium-free phosphates can be used to replace sodium-based phosphate ingredients, which help formulators develop the better-for-you products consumers demand.
Food Processing June 2007	Phosphorous Makes Good Phosphorous is being used mostly in dark cola beverages, but there's more to this mineral than you might think.
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.
Prepared Foods June 1, 2005	New Product Trends: Consumer Research With consumers demanding more healthier and health-related food products, opportunities abound for manufacturers who can deliver a clear message regarding product functionality.
Food Processing October 2012	Potassium Chloride Improves its Aftertaste While vendors tweak the sodium replacer, other mineral salts jockey for position.
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 February 1, 2005 Andrew G. Ebert	Ingredient Challenges Phosphorus: The Forgotten, Essential Ingredient When using phosphates as functional food ingredients, food manufacturers also have the opportunity to enhance the nutritional value of their products through the addition of phosphorus. But the importance of appropriate usage levels should not be overlooked.
Food Processing November 2008 Hollis Ashman et al.	Promise Takes a Shot at Blood Pressure Unilever takes the promise brand further down the heart-health road with Supershots for blood pressure.
Prepared Foods May 1, 2005 Marcia A. Wade	"Better-for-you" Beverages The taste and content of healthy beverages has come a long way since bottled water. However, if a better-for-you product does not balance health perception, texture and taste, consumer acceptance will be a complete washout.
Food Processing August 2008 Mark Anthony	Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal.
Prepared Foods October 1, 2005 Marcia A. Wade	"Meating" Flavor and Succulence Because it improves the eating quality of meat products at the consumer level, phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used to retain moisture.
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 July 2012 Diane Toops	Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.
Food Processing March 2010 Diane Toops	Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.
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.
Prepared Foods February 5, 2006	Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages.
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.
Prepared Foods January 2008 David Kilcast	Cutting Sodium An overview of salt's technical functions and impact on human sensory perception is provided, along with suggestions for salt-reduction strategies.
Food Processing March 2008	Demand for natural colors As consumers scrutinize food labels for artificial ingredients of all kinds, natural colors are growing in number.
Prepared Foods June 2, 2006	Abstracts New sweetener granted GRAS status... Natural raw materials meet technological demands, functional requirements... Mineral-rich functional phosphates... Recently expanded line of salt replacers... Comprehensive information for food starch selection... etc.
Prepared Foods October 1, 2006 Marcia A. Wade	The Snack Pack: Boomers Eating for Health Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases.
Food Processing August 2012 Anibal Concha-Meyer	Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt.
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.
Food Processing March 2008	Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... etc.
Food Processing December 2008	Nutrition Facts, Front and (Nearly) Center Familiar-looking Smart Choices logo unveiled at ADA meeting.
Food Processing August 2011 Anthony & Feder	Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter.
Food Processing April 2009	Building a Healthier Beverage Pop the top and hoist a cold one to the new approaches in making drinkables that function as more than mere thirst-slackers.
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.
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."
Food Processing July 2013 David Phillips	Food Processors Find New Sodium Alternatives Manufacturers continue looking for ways to lower sodium without losing flavor.
National Gardening Charlie Nardozzi	Minerals for Soil How to use rock-based fertilizers and amendments to increase the vitality of your soil
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 December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
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.
Nutra Solutions September 1, 2005 John Hanrahan	[Don't] Break a Leg The Innophos VersaCAL range of calcium phosphates can be used to enhance cereals, baked goods, beverages, nutrition bars and dozens of other food products.
Prepared Foods July 11, 2007 Richard F. Stier	R&D Applications Seminar: Processed Meats Seminars that meet the challenges of formulators of meat products.
AskMen.com Jen Woodward	Minerals 101 You don't have to consult the periodic table to make sure your body is getting the minerals it needs.
Food Processing February 2010	Ingredient Round Up: Salts Salt is the focus for our February Ingredient Round Up.
Prepared Foods December 1, 2005	"Meating" Formulation Challenges Understanding the functionality of phosphates in value-added processed meat products.
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.
AskMen.com Dustin Driver	Good & Bad Preservatives There are so many preservatives in our food that many ingredient lists read like a chemistry book. How can you tell which are the good, which are the bad, and which are just confusing?
AskMen.com Jacob Franek	Low-Sodium Diet And Men Most men consume far too much sodium, usually because we add too much table salt to our food.
AskMen.com August 27, 2012 Dave Golokhov	Coconut Water There's a new sports drink in town, and it's pushing Gatorade, protein shakes and chocolate milk out of the market to become the ideal post-workout option: coconut water.
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 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.
Food Processing June 2013 Rory Gillespie	Consumer Attitudes Show Positive Change About Healthy Snacking If chips can include a full serving of vegetables, snacking can be a healthy part of your diet.
Food Processing January 2009 Diane Toops	Consumer Trends for 2009 With the economy affecting shopping, consumers grapple with prices and desires.
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 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.
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.