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Prepared Foods October 2007	Article: I am Jane Almond Board of California creates a "spokesperson"... Prepared Foods launching another R&D Applications Seminar...
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 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...
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.
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 January 2009 Ashman et al.	T.G.I. Friday's Adapts Meals for Kitchen Convenience Heinz's Complete Skillet Meals replicate the restaurant experience for the new wave of eating at home.
Food Processing July 2010	2010 R&D Team Winner: Annie Chun's Inc. Our 2010 R&D Team Winner introduces Western palates to Eastern delights.
Food Processing August 2013 Ouimet et al.	Frozen Food Sales' Decline Paves the Way for Fresh Food Innovation With frozen food sales declining but fresh prepared foods growing, redirect your products from the freezer case toward the deli counter.
Prepared Foods December 1, 2005	In the Spirit of Innovation It is imperative that manufacturers are diligent about marketing holistic ingredients accurately and within the context of their product's purpose.
Food Processing December 2010 Mark Anthony	TreeHouse Foods: Fast Follower, Innovator 2010 Processor of the Year, TreeHouse Foods', R&D philosophy: 'Brand-level quality is just the starting point.'
Prepared Foods July 1, 2005 Julia M. Gallo-Torres	Veggie Bases Fortify Flavor Nikken Foods Company launches line of flavor bases and concentrates aimed to help formulators "cut down on processing time and eliminate raw material storage issues."
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.
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 March 15, 2006 Anju Holay	Meal-y Mouthing Statistic indicates the need for -- and the rapid growth of -- the convenience meals, soups, sides, and processed meats categories.
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.
Food Processing August 2005 Kantha Shelke	What makes it convenient? Time-pressed meal preparers are reaching for meal kits, pre-cooked or pre-cut items and other shortcuts to make a `home-cooked meal' in less time.
Food Processing June 2006 Frances Katz	A healthier foodservice menu The world's 25 largest food companies have done a poor job of providing healthy food and are doing little to follow the May 2004 recommendations of the World Health Organization, according to a recent report.
Food Processing January 2006 Diane Toops	Toops Scoops: I'm Lovin' it; so Should You McDonald's is fighting a battle for the entire food industry, putting nutrition facts on wrappers and asking consumers to make wise choices.
Prepared Foods November 1, 2006	Showcase: Foodservice Ingredients Ingredients to assist food manufacturers' R&D personnel develop restaurant-quality foods.
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 2006 Frances Katz	35th Annual R&D Survey: `How do I know you're organic?' Consumer interest in organic and healthy products is forcing R&D teams to learn agronomy, a little pharmacology and new methods of ensuring food safety.
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.
Prepared Foods April 1, 2006	In the Know Drink and Dine... Big Brother? Nope, Big Mother... Wondering if Food Science Has Changed?... The in Box... etc.
Food Processing May 2009 David Feder	38th Annual R&D Survey: Surprise! More New Product Development Forget the economy. Survey respondents say they're working more on new products than on safe line extensions.
Prepared Foods August 11, 2006	Abstracts Baby Boomers bored with same-old menu recommendations... New carrageenan technology makes transparent, gelatin-free jelly-type desserts... Unique savory seasoning... Looking at the Hispanic market... Low-sodium solutions... etc.
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?
Science News December 7, 2002 Janet Raloff	Home Cooking on the Wane Eating out is especially common for the nation's smallest households, according to a new Department of Energy survey, but all demographic groups have been increasing their consumption of meals prepared outside the home.
Prepared Foods April 1, 2005 Kerry Hughes	A Flavor for Authenticity While Indian food has been touted for several years as the next up and coming ethnic cuisine to become popular in the U.S., other ethnic food markets gaining momentum are Mediterranean (beyond Italian cuisine) and foods from the Caribbean.
AskMen.com January 20, 2013 Rodrigo Stecher	The Motivation Diet Part 2 Food has a powerful rewarding effect; it should provide nourishment (mostly) or celebration (occasionally). Don't start your day with a food reward when you've yet to accomplish anything.
Food Engineering October 1, 2005	Worldwide Food Expo 2005 Gets Supersized The biennial conference will offer an enhanced educational program with more than 45 workshops on consumer trends, efficient plant operations, human resource issues, food safety, product development and more.
Prepared Foods March 1, 2005 William A. Roberts, Jr.	Meal Times Ethnic sauces seek authenticity... Meal kits for microwaves and crock-pots... Convenient-lunch concept goes global... etc.
Prepared Foods June 1, 2005 David Kilcast	Flavor: How Much Do We Really Understand? The enormous importance of flavor to consumer choice has triggered a revolution in our understanding of flavor technology in recent years, as the developments outlined here demonstrate.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
Food Processing July 2010	2010 R&D Team Winner: Reser's Fine Foods Inc. After sixty years and $700 million, Reser's Fine Foods Inc. has come a long way from the galvanized tub on a wood stove. But in many ways this fourth-generation family-owned company hearkens back to the farmhouse kitchen.
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 August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
Food Processing March 2007 Frances Katz	Ethnic ingredients find new homes From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.
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.
Prepared Foods November 1, 2005	Mommy, Where Do Babies... Determining the next hot food fashion before a competitor does gives a company a crucial financial advantage.
Prepared Foods February 2, 2007 Claudia O'Donnell	A PF Exclusive: Turning the Tide The trend toward increased obesity may be reversing itself, although challenges remain.
Food Processing September 2005 Ashman & Beckley	Product Spotlight: Bum wrap Weight control for many consumers centers around portion control and finding the right foods within a diet to eat. But a few more well-placed calories could have raised the satisfaction level of Kraft's South Beach Wraps.
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.
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 2007	Article: Menu Trends: Today's Shrinking Entree The traditional entree is shrinking, and those that have staying power are convenient, diverse and easily portable.
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.
Prepared Foods July 1, 2005 Marcia Mogelonsky	Conveniently Organic As organic food products become ever more convenient and perceived health benefits persevere, consumers likely will continue to embrace the category's offerings.
Prepared Foods January 1, 2006 William A. Roberts, Jr.	Dressing Down Now that low-carb introductions are on the downswing, manufacturers of dressings, marinades and sauces are finding new ways to attract interest.
Prepared Foods June 5, 2007 Mannie & Stier	R&D Applications Seminar: Assisting R&D Topics such as R&D tax credits, processing parameters for slow churned ice cream, labeling software, and food safety proved popular at Prepared Foods' 2006 R&D Seminar.
The Motley Fool November 24, 2010 Lomax & Yochim	Stock Picks With Chicks: The Only Supermarket Stock That's Not Spoiled Supermarket stocks have been about as appetizing as that mystery dish hiding at the back of the fridge.
Prepared Foods February 2008 Julia Gallo-Torres	Article: Clarity on Calories The decision to mandate calorie content on chain restaurant menus meets a positive response, noting that an educated population is essential to fending off the obesity epidemic.