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Food Processing
January 2012
Diane Toops |
Toops' Scoops: Creamy, Chewy or 'Crinchy'? Texture attributes of food often are lost in translation.   |
Food Processing
December 2010 |
Food Biz Kids: Emerald Cocoa Roast Almonds Our junior high testers thought Diamond Foods Dark Chocolate Almonds were 'Like hot cocoa on a cold winter day.' |
Prepared Foods
June 2, 2006 |
Nutty Proposition Myths about nuts as being unhealthy are being debunked, and nuts like almonds and walnuts are ideally positioned in today's food formulation climate that prizes the ability to differentiate products using subtle enhancements that convey value and cache. |
Food Processing
September 2008
David Feder |
Text(ure) message The wrong texture can completely change the perception of flavor and turn a winning formulation into a chalky or gummy mess. |
Food Processing
April 2013
David Phillips |
Consumers Going Nuts for Almonds and Pistachios The healthy ingredients offer flavor, texture, and solutions to some dietary restriction issues. |
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
April 2009
Diane Toops |
Consumers and Food Processors Agree: Almonds Are In Almonds may be one of the most versatile and beneficial foods on the planet, but getting the sweet, nutritious nut to market isn't easy. Take a look at the almond industry today. |
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
July 1, 2006 |
Texture, 1-2-3 Texture is important because it is relative to how the manufacturer wants the consumer to experience the product. |
Prepared Foods
October 2007 |
Article: I am Jane Almond Board of California creates a "spokesperson"... Prepared Foods launching another R&D Applications Seminar... |
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
May 2010
Diane Toops |
Confectionery Makers Sweet Talking with Candy Innovation A little less sugar, a few more healthy ingredients can make confections respectable snacks. |
Food Processing
April 2005
Ashman & Beckley |
Product Spotlight: The price of healthful snacking Kraft Foods may have the right message at the right time with its new Planters' Nut-rition almonds; but who's nuts enough to pay $5.99 for a 1-oz. tin? |
Food Processing
December 2006
Kantha Shelke |
Say nuts to your foodservice accounts Nuts of all types are emerging as a potent new selling point for nuts in food product development -- but they carry unique handling and formulating considerations. |
Food Processing
June 2010 |
Food Biz Kids: Cheez-It Baked Snack Crackers -- Pepper Jack A cheesy and spicy cracker treat so tasty our 7th and 8th grade reviewers deemed it good enough that 'Even my great grandma enjoyed these.' |
Food Processing
July 2013 |
Food Biz Kids: Seasnax Seaweed Snacks Our high-school product testers review a crunchy seaweed snack. |
Food Processing
November 2009 |
Ingredients Round Up: Starch Cold water swelling starches... Natural rice alternative... etc. |
Food Processing
October 2008
Hollis Ashman et al. |
Consumer Trends: Frito-Lay's TrueNorth Merges Crisps, Crackers and Nuts Frito-Lay creates another new brand -- and another new category -- with True North Pistachio Crisps. |
Food Processing
September 2007
Ashman & Beckley |
Product Spotlight: A decadent rice cake Quaker takes the health halo of rice cakes, adds other grains, then drizzles it with chocolate to create Mini Delights. |
Food Processing
October 2006
Ashman & Beckley |
Product Spotlight: Chocolate for multitasking Nestle rolls novelty, demographics, premiumness and convenience into Nestle's Crunch Stixx. It's an excellent example of taking something familiar to another level. |
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 2005
Diane Toops |
Food Biz Kids: Cheese with zing Cool Ranch & Cheddar Cheez-It Twisterz, baked cheese snacks from Sunshine Biscuits LLC, were a big hit in this class of 7th graders. "Indescribable," "amazing," and "awesome!" were just a few of their comments. |
Food Processing
June 2013 |
Food Biz Kids: Way Better Snacks Tortilla Chips Our high school product testers find out whether Way Better Snacks tortilla chips live up to their name. |
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
February 2007 |
Food Biz Kids: Stixx appealing because of their shape It's unanimous! The new shape of Butterfingers is a hit, according to our panelist of 8th graders. |
Food Processing
October 2008 |
Food Biz Kids: Oreos As Malted Milk Balls Kids report the 100-calorie snacks are "Chocolaty, sweet, crunchy ... but soft inside." |
Prepared Foods
June 1, 2005
David Kilcast |
Flavor: How Much Do We Really Understand? The enormous importance of flavor to consumer choice has triggered a revolution in our understanding of flavor technology in recent years, as the developments outlined here demonstrate. |
Food Processing
October 2007 |
Food Biz Kids: Unanimous praise for Pretzel Chips Our panel of eighth-graders like that Pretzel Chips 'don't have any fat.' |
Prepared Foods
July 22, 2007
Elizabeth Mannie |
Texture-enhancement Tactics Texture management helps maximize shelflife, improve quality characteristics, and more in reduced-fat and reduced-calorie foods. |
Food Processing
March 2005 |
Food Biz Kids: Pita chips with cinnamon & sugar? While these school-age kids provide their 'elementary' opinions of flavored pita chips, from "pleasantly nice" to "a bad version of Cinnamon Toast Crunch" cereal, they demonstrate a product and packaging astuteness well beyond their years. |
Food Processing
October 2010 |
Food Biz Kids: Zone Perfect Nutrition Bars Far From Perfect Our seventh grade reviewers declare Zone bars are 'Maybe for older, unhealthy people.' |
Food Processing
September 2007 |
Food Biz Kids: Sweet, crunchy, sticky -- maybe good for you Our panel of eighth-graders think Raisin Bran Crunch Cereal Bars are 'kind of s'mores-esque.' |
Food Processing
January 2012
Diane Toops |
Food Biz Kids: Special K Cracker Chips Our junior high product testers had a mixed bag of comments on these sour cream & onion snacks from Kellogg Co. |
Food Processing
September 2007
Mark Anthony |
Trusting your senses Because no processor can afford to be wrong when creating a new product, it pays to gather unbiased data in the form of sensory evaluation. |
Prepared Foods
July 1, 2006 |
Abstracts New cost-effective stabilizer adds smooth and creamy texture to dairy... Robertet offers range in cherry flavors... Get your product running with David Michael's help... Cracker Meal adds crunch to baked or fried applications... etc. |
Prepared Foods
October 1, 2006 |
Customizing Crunch This versatile crispy whey product offers flavor, texture, quality nutritional enhancement and clean labeling. |
Food Processing
June 2012
Diane Toops |
Food Biz Kids: Nabisco Newtons Fruit Thins Considered A Healthy Alternative to Cookies Junior high school age food reviewers thought Nabisco Newtons Fruit Thins were 'both tart and sweet.' |
Food Processing
August 2008
Diane Toops |
2008 IFT Show Offers Tasty New Prototype Products IFT exhibitors cooked up many prototype products worthy of grocery and foodservice. |
Food Processing
December 2006 |
Psychedelic, baby! According to Food Processing's 8th-grade panelists, Tropical Foods' Snack Pack trail mix just needs a more eye-catching package. |
Food Processing
February 2008 |
Food Biz Kids: Healthier chips get mixed reviews These new healthy chips don't pass the taste test with these kids. |
Food Processing
August 2008
Diane Toops |
FoodBiz Kids: On-the-go snacks from Quaker Eighth graders confirm: 'Teens will eat anything in sight.' |
Food Processing
January 2006
Diane Toops |
Food Biz Kids: Mixed Reviews for Hershey's Caramel Snackbarz A group of seventh grade students review Hershey's Caramel SnackBarz. |
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
April 2010
Diane Toops |
How to Formulate Healthier Snacks for Kids Building healthier snacks for perpetually hungry kids moves front and center. |
Food Processing
April 2006
Kitty Broihier |
Small Indulgences Manufacturers are always seeking - and finding - ways to satisfy consumer demand for indulgent snacks, while also catering to the increased interest in healthful items. |
Food Processing
February 2009 |
Food Biz Kids: Newtons Fruit Crisps Snacks Are 'Like Little Apple Pies' School kids review the taste of these new snacks |
Food Processing
November 2008
Diane Toops et al. |
Favorite New Food Products of 2008 Our annual unscientific picks for the best new products of the past year. This year, we see two themes emerge. |
Prepared Foods
July 11, 2007 |
Abstracts Luxury low-cal snack... New low-sodium sea salt available to U.S. food manufacturers... Creative tortilla prototypes... Three new enzyme products... etc. |
Food Processing
June 2010 |
Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up. |
Chemistry World
November 6, 2014
Melanie White |
Modelling mastication Scientists in Australia and New Zealand have used three-dimensional computational modelling to reveal the dynamics of food breakdown and flavour release during human chewing. |
