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Prepared Foods July 1, 2005 Paula Frank	Rising to the Occasion More nutritional emphasis on dietary sodium levels translates into opportunities for highly functional, non-sodium based ingredients, which is why Innophos Inc. stepped up to the plate with its patented, slow-acting leavening agent CAL-RISE.
Prepared Foods December 12, 2006 Mannie & Stier	Building Baked Goods and Snacks Sodium Down, Calcium Up... Calcium Phosphate Builds Healthier Bones...
Prepared Foods August 2007 Elizabeth Mannie	Phosphates and Yeasts in Baking Factors that determine the best leavening agents -- key ingredients in baked goods -- include product type, processing conditions and end user.
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.
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.
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.
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 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 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.
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.
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.
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.
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 February 5, 2006	Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.
Food Processing February 2010 Dave Fusaro	Trans Fats, Glutens Still Vex Bakers Second-generation trans fats replacements have improved functionality, and second-generation food products have improved taste.
Food Processing July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
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.
Food Processing March 2010 Diane Toops	Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.
AskMen.com Dustin Driver	Healthy Man-Made Foods Check out these healthy man-made foods, including snacks, post- and pre-workout fuel bars, meals, and treats. They'll surprise you with their healthiness, despite their industrial origins.
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?
Food Processing February 2012 Diane Toops	Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry.
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 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.
Prepared Foods December 1, 2005	"Meating" Formulation Challenges Understanding the functionality of phosphates in value-added processed meat products.
Food Processing January 2008	From the Bench: Enzymes This group of enzymes enables longer shelf life for bread, more flavorful cheese and carcinogen-reducing yeasts.
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 April 2006 Mark Anthony	Calcium and Vitamin D Duet It's well known that calcium is needed for bone health, but vitamin D is often taken for granted.
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.
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.
Chemistry World June 22, 2015 Debbie Houghton	Bread leavening proves useful for energy storage Just like bread, hierarchically porous carbons, are judged on their texture; so researchers in China have called on their baking know-how to cook up a sustainable method for producing these supercapacitor components.
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 March 2009	Ingredient Round Up: Savory Flavors and Ingredients March's ingredient round-up focuses on savory flavors and ingredients.
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.
National Gardening Lynn Grieger	Boning Up Dark green, antioxidant-rich vegetables are among the best sources of dietary calcium...
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.
Food Processing August 2006 Diane Toops	Special Report: Warm weather delights At the 2006 IFT Expo, prototype products sizzled with innovation.
Chemistry World January 21, 2010 Phil Taylor	Biosuccinic acid ready for take off? Faced with escalating oil prices that are likely to continue rising, the chemical industry is trying to find alternative sources for a number of the chemical ingredients derived from petroleum and other fossil-sources.