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Food Processing September 2012 Anibal Concha-Meyer	Processors Get to the Meat of the Matter with Protein American custom still puts animal protein at the center of the dinner plate. But some processors worry how they'll keep it there in the future.
Prepared Foods December 1, 2005	"Meating" Formulation Challenges Understanding the functionality of phosphates in value-added processed meat products.
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.
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.
Prepared Foods July 11, 2007 Richard F. Stier	R&D Applications Seminar: Processed Meats Seminars that meet the challenges of formulators of meat products.
Prepared Foods August 1, 2005 Marcia A. Wade	Something to Stew From stew to soup, the plan for formulating a product requires a balance between flavor, texture, health and convenience. Manufacturers should take into consideration the end-user's needs in order to ascertain nutritional, functional, sensory and economic targets.
AskMen.com James Raiswell	10 Tips For Buying Meat Because there's more to selecting meat than meets the eye, here are 10 shopping tips for the discerning carnivore.
Food Processing September 2011 David Feder	Meat Processors Look for Secret Ingredient to Provide Wholesome and Affordable Products to Consumers Meat, poultry and seafood products maneuver a herd of challenges, from flavor and trend fulfillment to food-safety practices.
The Motley Fool December 22, 2003 Jeff Hwang	ConAgra Gets in Shape Food giant begins to see benefits from reshaping its portfolio.
Salon.com September 14, 2000 Ruth Shalit	Oh Boy! The new beef jerky The meat snack gets a marketing makeover, but will on-the-go professionals bite?
Food Processing March 2006 Frances Katz	Formulating for increased shelf life `Fresh,' organic and other consumer trends are elbowing out some traditional technologies. But there are new techniques to keep food safe and salable.
AskMen.com Lars Dufke	The Health Benefits Of Soy As it turns out, soy may be the single most beneficial food product, promising the healthy maintenance of the heart, bones, prostate, and immune system.
AskMen.com Jeff Bayer	Amino Acids The importance of amino acids can be overlooked at times, and severe problems can occur if you suffer from amino acid deficiency.
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 2005 David Feder	Missing MSG? Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
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."
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 September 2010 Mark Anthony	Keeping Animal Protein Natural ... Yet safe, affordable and on-trend. These are the challenges faced by processors of meat, poultry and seafood.
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 March 2009	Ingredient Round Up: Savory Flavors and Ingredients March's ingredient round-up focuses on savory flavors and ingredients.
Reactive Reports Issue 47 David Bradley	Lending Muscle to Artificial Meat Production Can you imagine eating meat that required no animal to be killed, no slaughterhouse, and no butcher? Four scientists have written about two techniques that could make lab or factory grown meat possible. The possible benefits are intriguing.
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 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.
The Motley Fool March 25, 2010 Mike Pienciak	Say Goodbye to Salty Profits Costly now, these innovations should carry value down the road. Companies such as PepsiCo are combating headwinds with a major push into healthier -- or just less-bad-for-you -- versions of classic products.
Food Processing July 2012 Diane Toops	Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.
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 February 2013 David Phillips	Protein Processors Face Higher Risk With Food Safety Issues Meat, poultry and fish plants face familiar issues within new parameters.
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 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 July 1, 2005 Marcia A. Wade	The Importance of Being Protein Milk, egg, wheat and soy proteins can pass for other ingredients and create fluffy, flowing and fabulous textures.
AskMen.com William Leigh	Timeless Meat Dos And Don'ts There is no manlier thing to get to grips with in the kitchen than a great hunk of meat.
Prepared Foods February 2, 2007 Kerry Hughes	Safe Salads At no other time has the topic of safety in salads generated more concern among consumers. In order to help food developers make their best selection, PURAC has developed antimicrobial systems to enable the best balance of safety, flavor and pH control.
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.
Prepared Foods February 5, 2006	Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages.
Food Processing October 2008	Ingredient Round Up: Miscellaneous Ingredients October's Ingredient Round Up includes a cornucopia of miscellaneous ingredients you shouldn't do without.
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 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.
Nutra Solutions March 5, 2005 Amanda Archibald	Progressive Protein Practices Product intros using whey up 26%... Adding soy protein attracts consumers... Has soy gone mainstream?... Wheat protein isolates benefit from low-card craze... etc.
Food Processing February 2007 Mark Anthony	2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.
Prepared Foods August 14, 2006 Marcia A. Wade	Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that.
Prepared Foods November 1, 2006	Abstracts -- November 2006 Salt replacers act as flavor enhancers... Fully-cooked meat toppings... Intensely flavored infused oils... etc.
Nutra Solutions January 1, 2005	Microbes for the Heart Food scientists have discovered lactic acid bacteria that have been shown to reduce blood pressure in animal studies.
BusinessWeek December 3, 2007 Eamon Javers	Salt Could Soon Be on the Fed's Hit List The FDA is looking again at the role sodium plays in heart disease - and foodmakers are scrambling.
AskMen.com Dustin Driver	Unhealthiest Meats Find out which meats are the worst offenders.
Science News December 4, 2004 Janet Raloff	How Carbs Can Make Burgers Safer Potato starch, inexpensive and readily available in grocery stores, added to ground meat before cooking dramatically limits the amount of carcinogens that forms while the meat cooks, scientists find. The additive also produces a juicer burger.
Food Engineering April 1, 2005	Regulatory Watch Senate bucks White House, blocks Canadian beef... Center for Science in the Public Interest sues FDA to have salt classified as a food additive...
Chemistry World November 29, 2013	Blessed are the cheesemakers Although producing the tastiest cheeses is an art, success depends on mastering complex biochemical processes like those in the vat.
Science News January 11, 2003 Janet Raloff	The Shocking Science of Tender Poultry U.S. Agriculture Department scientists report adopting an electrical-stimulation concept to tenderize the breast meat of mature laying hens.
Seasoned Cooking June 2010 Philip R. Gantt	Teriyaki Tri-tip Tri-tip is a very versatile piece of meat and may be marinated with a variety of ingredients.