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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.
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.
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.
BusinessWeek February 9, 2004 Ed Levine	Where's The Beef From? "Boutique" meats raised on family farms are gaining followers among safety-conscious diners.
Food Processing June 2005 Ashman & Beckley	Product Spotlight: Is a tuna sales turnaround in the bag? Tuna should fit in well with current dietary trends. So why is the consumer not choosing canned tuna products at a time of increased protein consumption? Each of the major canned tuna brands is addressing this issue in different strategic ways.
Seasoned Cooking October 2005 Robbin West	Sorting out Salmon Examine the major issues surrounding this fascinating and versatile fish, then learn how to fearlessly purchase it, prepare it and enjoy its healthful benefits.
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.
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 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.
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.
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.
Wired May 2004 Charles C. Mann	The Bluewater Revolution The oceans of the world are being overfished. The solution: roaming robots that bring fish farming to the open seas. Aquaculture moves into deeper water.
BusinessWeek September 4, 2006 Aaron Pressman	Barramundi: The Next Big Fin? An Australian cousin of the over-fished Chilean sea bass is swimming to the rescue of diners - and perhaps U.S. fish farmers.
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 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 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 May 6, 2007 Elizabeth Mannie	Formulating Tasteful Nutritional Products From probiotics to soy isoflavones, the challenge is to maintain a product's health benefits while providing products that please consumer taste buds.
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 March 2007 Diane Toops	Different is good How these three entrepreneurs turned their dreams into $500 million companies.
Food Processing August 2007 David Feder	Well Noted: China Syndrome It will be a long time before the food industry's "the China Syndrome" ceases to be a newsworthy issue in food processing.
Prepared Foods November 1, 2006 William A. Roberts, Jr.	2006 Spirit of Innovation Awards: Foodservice This year's winner on the foodservice side amply displayed teamwork and innovative spirit, involving more than 100 employees to capitalize upon a new technology and introduce a healthful sliced deli meat.
The Motley Fool January 19, 2007 Alyce Lomax	Food for Thought Food companies that stubbornly defend the old ways and methods that more and more people find unpleasant, unethical, wasteful, or unsustainable will have to seriously rethink their practices.
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."
Food Processing October 2007	Nutrition Beyond the Trends: Get Smart with Omegas Omega 3 oils were already simmering as a trend a dozen years ago. Now, newer sources and applications technology are driving interest in these healthful fats even higher.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
AskMen.com Dustin Driver	Healthiest Meats While nothing can replace a mouth-watering steak, there are plenty of tasty alternatives to red meat that are much healthier for you. Here are the top choices.
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.
Food Processing March 2013 Frances Katz	Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
Prepared Foods December 1, 2005	"Meating" Formulation Challenges Understanding the functionality of phosphates in value-added processed meat products.
Fast Company Chuck Salter	The World's Top 10 Most Innovative Companies In Food Companies on the list include BrightFarms, Hampton Creek Foods, and Blue Bottle Coffee.
Inc. July 2009 Bo Burlingham	Bill Niman's Next Move The natural-meat pioneer strikes back with a new company, BN Ranch - and something to prove.
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 August 11, 2006	Protein in Context Extensive line of textured soy proteins and concentrates provides food manufacturers with distinct soy products.
Nutrition Action Healthletter April 2001 Michael F. Jacobson	News From CSPI While premium ice creams like Haagen-Dazs are "85% fat-free," in the 1990s the FDA banned "fat-free" claims on foods that aren't low in fat. But under pressure from the meat industry, the USDA now wants to allow similar claims like "85% lean" on labels for fatty ground beef...
Food Processing July 2007 Kate Bertrand Connolly	Meat Packaging Aims to Please New packaging techniques for meat and poultry take consumer desires - and fears - seriously.
AskMen.com November 27, 2015 Dave Asprey	Red Meat & Cancer Before you completely remove meat from your diet, let's consider a few things.
Food Processing August 2012 Fusaro & Toops	Starbucks' Howard Schultz Describes 2012 as 'Golden Age of Nutrition' Starbucks' Schultz description aptly describes 2012 IFT Annual Meeting and Food Expo.
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.
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.
Delicious Living April 2005 Rebecca Broida Gart	What's kosher? While many cooks consider certified-kosher meats superior to regular cuts, their basis is cultural, not culinary. And "kosher" applies to more than just meats.
Food Processing December 2007	Report from Worldwide Food Expo Where's the next trend? We scour the expo to report the industry's latest and greatest.
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.
Food Processing June 2011 Mark Anthony	Algae Gaining Popularity As Omega Oils Source Whole Foods sounds a warning about how omega-3s are sourced while ingredient manufacturers find a way to add algae into the mix.
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.
Food Processing August 2010 Fusaro & Toops	Food Processors Welcome A Gush of Omega Oils Market reports and news at the IFT expo show a flood of interest in omega-3 oils.
Food Processing January 2013 Dave Fusaro	2013 Food Industry Outlook: 5 Things to Look Out For In many ways, there's more optimism and fewer impediments than we've seen in the past couple of economically challenged years. But 2013 brings a new set of challenges, some the result of a return to growth - plus some perennial ones.
The Motley Fool June 1, 2011 Alyce Lomax	That Facebook Guy Eats What He Kills Some companies have been ahead of the curve on animal welfare and general sustainable farming methods.
Prepared Foods July 2009 Mark Black	Article: Advances in Supply and Use of Healthful Fats and Oils Advances in the processing of value-added lipids to new crops producing longer chain omega-3s will increase options for formulators.
Food Processing July 2006 David Feder	The 6 top trends in food processing Anticipating and acting on trends can make or break a company. It pays to know which ones are still in the game and which are emerging.
Prepared Foods February 1, 2005 Marcia Mogelonsky	New Product Trends Category Analysis: Advancing Vegetarianism Sales of vegetarian foods continue to increase, and not just to vegetarians. Consumers who are trying to better their diets, take a "break" from meat products or like the taste of good-quality vegetarian foods are part of the new vegetarian audience. But taste is the still main driver.