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Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
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.
Prepared Foods April 8, 2007 Maria Caranfa	A Zenspiration - April 2007 Asian cuisine is at an all-time high in popularity, and it shows no signs of slowing down!
Prepared Foods March 1, 2005 William A. Roberts, Jr.	Soup's On; Sides, Too Soup as a diet food... Flavor gene for jasmine, basmati rice discovered... Soups concentrating on ethnic flavors... Gluten-free products popular in Australia, Africa... etc.
Food Processing July 2012 Deborah Cassell	When It Comes To Flavors, The Heat Is On It used to be only some like it hot; today, everyone enjoys spicy foods.
Prepared Foods September 1, 2006 Anju Holay	The Soup Troop As concern over sodium intake mounts, soup manufacturers are responding with healthier offerings, while packaging innovations are making soup a more readily available food choice.
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 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 March 2007 Ashman & Beckley	Repositioning Pizza Puffs Alexia Pizza Snacks make pizza rolls upscale and all natural.
Seasoned Cooking January 2010 Ronda L. Carnicelli	Favorite Asian Recipe I love how I can turn to Asian cuisine for quick and healthy meal options. I keep my pantry stocked with rice noodles, various kinds of rice and rice paper wrappers.
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 July 2005 Frances Katz	You say savory, I say umami Flavor manufacturers and food processors believe that "savory" -- and its Asian synonym "umami" -- describes the fabled "fifth" flavor descriptor, along with salty, sour, sweet, and bitter.
Food Processing October 2012 Dave Fusaro	Global Flavors Are Capturing Imaginations And Driving Sales Authentic spices are the key as even the most mainstream food companies try out bold new ethnic offerings.
Food Processing February 2007	Rollout: February's Best New Products Candy and video game fusion from Nestle... Shelf-stable chicken breasts from Bumble Bee Foods... Flavored oven-roasted peanuts from Diamond... Newman's Own Organics' breath mints... etc.
Prepared Foods October 2007 Wilbert Jones	Article: A Taste of Thai Cuisine The foods of Thailand are made of exotic ingredients that are prepared easily and quickly.
Prepared Foods May 1, 2005 Tom Zind	Stirring Up the Pot Soup is comforting, but consumers want more excitement and flair. So while traditional standbys still dominate the market, soups with gourmet ingredients, health-oriented ingredient labels and innovative packaging quickly are gaining ground.
Food Processing August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
Delicious Living July 1, 2008 Laurie Gauguin	Spicy Thai Curry Soup with Rice Noodles Rice noodles' mild taste complements the spicy broth of this soup.
Food Processing April 2012 Diane Toops	Snacking Could Be The Future Of Eating Facing stagnant growth in their base grocery business, packaged-food companies are increasingly turning to snacks as an avenue for growth.
AskMen.com October 4, 2002 Gregory Cartier	7 Asian Cuisine Varieties With our guide to some (but not all) common Asian cuisines, you can go from novice to informed epicurean in a flash.
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 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 January 2012 Mark Anthony	Flavor Trends for 2012 What flavors will entice consumers in 2012? Think ethnic fusions, `authentic' spice blends and exotic fruits.
Prepared Foods January 1, 2006 Bret Lynch	Fishy Foodservice Trends As the foodservice segment vies to capture a share of the growing seafood market, consumers have been rewarded with a tantalizing array of healthy and diverse menu options.
Seasoned Cooking October 2008 Ronda L. Carnicelli	Korean Style Chicken This chicken recipe blends spicy, sweet and tangy flavors in a sauce that goes well over rice or noodles.
Food Processing January 2005 Frances Katz	What will be the top flavors for 2005? Going into the new year, specific Asian tastes, citrus, herbs and even chocolate seem poised for popularity, says this veteran food industry reporter.
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, 2006	How Authentic! Kikkoman has created an entire line of authentic Asian sauces -- including Hoisin Sauce, Thai Style Chili Sauce, Plum Sauce and Black Bean Sauce -- for a variety of food products.
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.
Prepared Foods June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
Prepared Foods May 1, 2005 Marcia A. Wade	Flavors in the Limelight Manufacturers hoping to find the next big flavor sensation should take into consideration that flavor is more of a hedonic experience than previously thought.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
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.
Prepared Foods April 1, 2005 Dominik Nosalik	New Product Trends: Finding Fashionable Flavors How do astute manufacturers track emerging flavor trends? And which new flavors will attract consumers to drive product sales? The answers may surprise you.
Food Processing September 2012	New Food and Beverage Rollout: September 2012 General Mills rolls out two new convenience-friendly baking products... Ready Pac foods introduces Disney themed salads and meals... The Republic of Tea launches 'Be Active' Teas...
Prepared Foods July 1, 2006	Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine.
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.
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."
Delicious Living July 1, 2008 Alison Anton	Snack Time Take snacking to a healthier level by indulging in bites made with wholesome, unprocessed ingredients that keep blood sugar in check and boost energy.
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.
AskMen.com February 8, 2002 Gregory Cartier	Expand Your Restaurant Repertoire There is an abundance of restaurants in your area offering cuisine from all corners of the globe. Consider this article a guide to several of those corners that deserve your attention...
Delicious Living September 2006 Emily Courtney	Tasty Whole-Grain Crackers Ak-mak Bakeries Whole Wheat Stone Ground Sesame Cracker... Ryvita Light Rye Whole Grain Crispbread... Lundberg Tamari with Seaweed Organic Rice Cakes... etc.
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.
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 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 September 1, 2006 Wilbert Jones	Taste of Madagascar The fare of Madagascar is simple, but hearty. Meat, chicken, rice, vegetables, cassava, garlic, bananas and coconut milk are some ingredients that form the basis for many typical dishes.
Food Processing June 2009 David Feder	Building a Healthier Savory Snack Manufacturers and ingredient companies are working together to help build the next generation of savory snacks.
Food Processing November 2007 Diane Toops et al.	Our favorite products of 2007 After 11 months of shopping, we reveal the 10 new products we buy ourselves and why we love them.
Food Processing June 2007	Extending brand equity to foodservice Why sell a commodity ingredient to foodservice clients when you can provide an ask-for brand that differentiates the restaurant, too?
Prepared Foods December 1, 2005	Finding Flavorful Fits Insights into flavor mapping, global flavor creation and consumer motivation when trying new food products.