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Food Processing
April 2012
Dave Fusaro |
Focus on Health: Ingredient Aids for Satiety There are ingredients finding their way into more and more product development toolboxes that allow food-makers to join the battle against the bulge and still sell processed food products.   |
Food Processing
April 2006
Kantha Shelke |
Fluid Assets: Liquid Meal Replacements The line has blurred between functional beverages and meals in a can, but both have come a long way toward providing more whole - and wholesome - nutrition. |
Food Processing
October 2006
Kantha Shelke |
Eat Yourself Thin America's obsession with its waistline has made the food industry pay closer attention to a new breed of diet- and weight-friendly foods. |
Food Processing
April 2011
Dave Fusaro |
A Study of Satiety: Helping Consumers Feel Full with Fewer Calories Protein, fibers and whole grains help consumers win the battle of the bulge. |
Food Processing
October 2008
Mark Anthony |
Consumers Choosing Fit Over Fat Processors are providing -- and wise consumers are choosing -- foods that just may turn around the obesity epidemic. |
Food Processing
December 13, 2006 |
Wellness Foods Trends 2007 Top experts in consumer and producer research bring you the latest in ingredient and product trends. |
Prepared Foods
February 3, 2006
Marcia A. Wade |
Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products. |
Food Processing
August 2007
Jennifer LeClaire |
The Politics of Obesity This year's report on the obesity crisis focuses on what's driving processors in their efforts to make the next generation of food and drink products designed to help weight-management. |
Prepared Foods
February 2, 2007
Claudia O'Donnell |
A PF Exclusive: Turning the Tide The trend toward increased obesity may be reversing itself, although challenges remain. |
Food Processing
August 2008
Dave Fusaro |
Getting Satiated at IFT Between satiety-inducing ingredients and a Wii workout, we may beat obesity yet. |
Prepared Foods
October 1, 2006
Marcia A. Wade |
The Snack Pack: Boomers Eating for Health Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases. |
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
April 2006
Kantha Shelke |
The New Diabetes Formulation Paradigm The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories. |
Food Processing
July 2012
Diane Toops |
American Consumers are Confused About Diet and Health Study shows Americans' believe 'figuring out their taxes is simpler than improving diet and health.' |
Food Processing
May 2006
Frances Katz |
Designing foods for weight loss The key to success in today's complicated world of health and diet appears to be satiety -- the study of which is moving along at a fast clip. |
Prepared Foods
January 1, 2007
Marcia A. Wade |
Egg-satiable Research suggests that eggs produce greater satiety than other typically consumed breakfast foods in non-obese subjects. |
Food Processing
March 2010
Mark Anthony |
New Beverage Products are Dashing to Dairy Beverages of all types are working in dairy products and less obvious dairy ingredients for health, satiety and just plain enjoyment. |
Nutra Solutions
January 9, 2008
Kerry Hughes |
R&D Application: CCK for Satiety Many will agree that everyone likes potatoes in almost any form. What, however, is in potatoes that make them so well liked? |
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
November 2012
Mark Anthony |
A Nutty Good Diet: How Nuts Can Contribute to Weight Loss Weight control methods are generally a matter of accounting -- tracking the calories coming in and trying to increase the calories going out. But nuts have a knack for cracking the shell of this paradigm. |
Food Processing
December 2008 |
Ingredient Trends to Watch in 2009 Functional ingredients for health are moving in two directions: a widening application of individual nutraceuticals and an increase in "condition marketing." |
Prepared Foods
January 2008 |
Products Two takes on the bit trends in 2008... The power of antioxidants... Shaking... Adding creaminess to yogurts... Feeling your oats... Thinking authentic... Nice ice... Fusing fragrances... Extreme flavors... etc. |
AskMen.com
October 12, 2000
Simon McNeil |
7 Easy Steps To Weight Loss I have news for all of you out there: don't diet, and don't rush off to buy the next gimmick. Here's the real secret to losing weight: eat less! |
Science News
February 8, 2003
Janet Raloff |
Diet Tip -- Close Your Eyes Just because a plate is full of food doesn't mean one has to finish it all. For many of us, new data show, listening to the way our bodies signal they've had enough may require taking our eyes off that plate for a meal or two. |
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
December 1, 2005 |
G.I. on the Go Interest in low-carbohydrate/high-protein diets will drive the creation of low-carb foods. |
AskMen.com
August 14, 2015
James Fell |
Creating A Calorie Deficit I've written lots of articles about losing weight and keeping it off. These are the basic facts of what I've learned over the years of how to lose weight and keep it off. |
Food Processing
December 2007
David Fede |
Wellness Ingredient Trends 2008 Trends in wellness that overarching obesity, diabetes and heart disease are spreading themselves too thin. The ingredient trends within these diseases are where processors will need to focus their energies. |
Food Processing
April 2009
Kantha Shelke |
Consumers Adding More Fiber to Food and Beverage Diets Packaged foods and beverages touting fiber showed double-digit growth in each of the past five years and netted $3.5 billion in 2008, a 15.5 percent increase over 2007. |
Science News
February 18, 2006
Janet Raloff |
Fooling the Satiety Meter (with Recipe) Want to lose weight without counting calories? A new study finds that the easiest strategy might be reducing a meal's energy density (calories per ounce of food)... Almond Chicken Salad Sandwich recipe... |
Psychology Today
Mar/Apr 2008
Karen Wright |
Consuming Passions Appetite may be the ultimate mind-body problem. Understanding the true nature of appetite is the only way to successfully obstruct it. |
Nutra Solutions
June 1, 2005 |
Pyramid Power Designed to help challenge the country's growing obesity epidemic, the USDA's MyPyramid incorporates recommendations from the 2005 Dietary Guidelines for Americans. |
Food Processing
November 2009 |
Ingredients Round Up: Starch Cold water swelling starches... Natural rice alternative... etc. |
Chemistry World
October 3, 2006
Victoria Gill |
Ten Year Setback for Obesity Control The race for an effective appetite-suppressing, anti-obesity drug has been held back by disappointing results from a human clinical trial. The findings underline the complexity of human obesity, conclude the researchers, and suggest it could be many years before a drug gets to market. |
