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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.
Food Processing July 2008 Mark Anthony	Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status
Food Processing October 2008	New Food Bars Designed To Put Health In The Palm Of Your Hand No longer styled just for candy, food bars are making it easier to have a healthy snack on the go.
Food Processing April 2012	Natural Products Expo West 2012: Lots of Veggies, No GMOs Natural Products Expo West continues to grow, with chia, Greek yogurt and cereal bars prevalent this year.
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 June 2012 Mark Anthony	How Do you Create a Healthier Savory Snack? Building healthier snacks may be a way to rein in some of the extra calories we eat and provide a little more energy to move -- and that would be a good thing.
AskMen.com February 1, 2001 Simon McNeil	The 10 Most Unhealthy Foods
Food Processing March 2006 Diane Toops	Rising Stars: By boomers, for boomers Newman's Own Organics, Kettle Foods and Naked Juice are in sync with their customers in ways envied by mega competitors.
Nutrition Action Healthletter April 2002 Bonnie Leibman & Jayne Hurley	Health Foods that Aren't Health-food stores, for all their merits, still sell some items that are anything but healthful. They may have "organic," "natural," and other virtuous-sounding claims splashed all over their designer packages, but what's inside is sometimes worse than what you might find in the supermarket...
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 April 2005 Kantha Shelke	How to say it organically Consumers are buying into organic foods; are food processors buying organic ingredients?
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 Dustin Driver	Healthy Junk Food Choices These snacks can be eaten -- in moderate quantities -- without turning you into Paul Prudhomme.
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 June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
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.
Food Processing August 2008 Dave Fusaro & Diane Toops	IFT's tasty return to New Orleans The heat and humidity of the Big Easy could not wilt the innovation of the annual food technology show.
Delicious Living April 2006 Lauren Piscopo	Pet Treats go All-Natural Fido doesn't have to settle for a less-than-appetizing ingredient list. These natural pet treats contain quality meats, whole grains, organic fruits and vegetables, and healthful nutritional supplements.
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 April 2007 Kathryn Trim	Organic Supply and Demand Organic ingredients are ramping up to meet processors' needs. Advance planning is the best sourcing ingredient.
Food Processing February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
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.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
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 August 2009 Diane Toops	Thailand's Booming Food Export Business is Something to Behold Food Processing's News & Trends Editor takes on food safety and new food products at Thaifex 2009.
Food Processing August 2008	Organic tortillas make their debut Los Angeles, Cal.-based Tumaro's Gourmet Tortillas introduces its USDA certified Organic Tortillas for food service distribution.
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 July 22, 2007 Mary Mulry	Ordering Organic Organic foods have become an integral sector in the food industry's ongoing strategy to crack the growing health and wellness market.
Prepared Foods May 6, 2007 Marcia Mogelonsky	Organic Beverages Consumer concerns about food integrity, government organic standards and the availability of organics in mainstream channels are helping to fuel an organic product expansion.
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.
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.
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.
Prepared Foods July 1, 2005 Marcia A. Wade	Why the Cookie Crumbles A cookie without inclusions -- nuts, candies, syrupy swirls, or even dietary fiber -- is no cookie at all. Formulation considerations that keep the matrix intact are key to keeping the cookie crunchy and the angel food cake airy.
Food Processing September 2006 Kathryn Trim	Coloring naturally As the organic and natural market continues to boom, innovative new approaches to natural colors ensure a bright and colorful future.
Food Processing July 2009	Exhibitors Display Their New and Innovative Products at the 2009 IFT Show TIC Gums... ICL Performance Products... Pure Circle consolidating it's U.S. operations... D.D. Williamson to present North America's first certified organic annatto extract... Virginia Dare's Kulfi... Mars Botanical debts Cirku... etc.
Prepared Foods June 5, 2007	Hitting the Shelves -- June 2007 Pure cane sugar as an HFCS alternative... organic Oreo cookies... Fiber crackers with flair... Frozen organic baby meals... More frozen meals for discerning adult palates...
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 April 2007	On the Shelf: April Rice crisp snack... A healthier alternative to French fries... A fresh restaurant-quality refrigerated salad dressing... Yogurt and granola wellness bars... Certified organic whole grain cake mixes... Cooking oil from tea...
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 November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
Delicious Living August 2006 Joel Warner	Chillin' on frozen foods Frozen food is a convenient way to add to your menu without a lot of prep time, and flash-frozen vegetables and fruits can be more nutritious than canned or even fresh.
Nutra Solutions December 1, 2007	Nutra Solutions' Ingredients for Health Guide A guide with statistics on health condition prevalence and market size -- as well as commercially available ingredients that assist in production formulations -- is provided.
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.
Nutra Solutions March 11, 2007 Amanda Archibald	NutraSolutions' New Products Annual -- Dietary Fiber/Prebiotics Fiber may have been upstaged or overshadowed by its carbohydrate cousin, whole grains.
Food Processing October 2008 Mark Anthony	Consumers Choosing Fit Over Fat Processors are providing -- and wise consumers are choosing -- foods that just may turn around the obesity epidemic.
Food Processing February 2008 Mark Anthony	Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.
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 July 2010 Mark Anthony	How to Turn Specialty Foods Into Gold Specialty foods is a unique but wide-ranging category with one important commonality: high margins.
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 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.