Prepared Foods

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Articles in Nov, 2004 issue of Prepared Foods

• Correction
• Omega Protein Corporation has entered into a manufacturing and supply agreement with National Starch and Chemical Company , making Omega Protein the exclusive provider of 100% of National Starch's requirements for long-chain omega-3 fish oil
• Bradford Derustit Corp
• Research increases vegetable options
• Natural color blends
• Low iron may compromise immunity in senior women
• The Frying Science & Technology Program at Libra Laboratories
• Tomatoes and tomahtoes
  by Claudia Dziuk O'Donnell
• FDA
• Hennessy
• Of traits and trends: Prepared Foods' most recent, exclusive survey sheds light on what food manufacturers see as key foodservice trends
  by Marcia A. Wade
• New foodservice menu database
• Drinking away the pounds
• Measure color … measure quality
• Drinking games: the popularity of diet beverages is at an all-time high, augmented by the growing variety of effective sweeteners on the market. Yet, one segment's boon is another's disappointment, as sales of regular versions falter
  by William A. Roberts, Jr.
• Swimming to new waters
• Bioriginal Food & Science Corp
• Dean Foods Co. purchased the Milk Products of Alabama LLC unit of Parmalat USA Corporation for $21.6 million in cash
• Dairy products scorecard
• A.M. Todd Company
• McCain Foods
• Ditching the dust
• High-performing omega-3 fish oil ingredients
• Innophos
• A new kind of tea
• GTC Nutrition
• White bread? Whole grain instead!
  by Marcia A. Wade
• Stable and smooth
• Ingredients Solutions
• International Flavors & Fragrances Inc
• Grilled flavors for added flavor depth
• Green tea and longer lives
• Lo-Carb Barbecue Sauce—75% less carbs per serving
• Risky business
• Fred Hutchinson Cancer Research Center
• Sugar surprise
• One potato, two potato … cauliflower?
• U.S. Flavors & Fragrances Inc
• Ocean Spray Cranberries Inc
• High-performance blends
• IQF line perks foods up
• Dual-branding—good or bad?
• Neil Shachter of Columbia University says a component of dietary fat known as triglycerides increases the amount of beta-amyloid inside cells
• Getting good marks: grilled vegetables are value-added ingredients that, when formulated into convenience meals, enhance their flavor, appearance and mouthfeel. The addition of these vegetables also manifests manufacturers' dedication to superior, quality
  by Marcia A. Wade
• Raspberry flavors with depth
• Making gelatine desserts "pop!"
• Time of their lives
• Hitting the beach
• KGK Synergize Inc
• Flowers Foods
• Hilmar Cheese Company
• Powdered eggs ease worries
• Organic, non-GMO and solvent-free soybean oils
• To a tea
• P.L. Thomas & Co. Inc
• Del Monte Foods Company
• Company named principal distributor
• WILD Flavors Inc
• Too bad it doesn't talk
• LactobacilIus reuteri prodentis
• Erythritol—no sugar, no problem
  by Marcia A. Wade
• Extruding confidence
• Eight allergens away
• Events 2005-2006
• Canada's carb-cutting conundrum
• Mushrooms add "meaty" flavor
• Picking up on PIX
• Grain teaser
• Hemp Industries Association
• From haute cuisine to high profits: chefs of the venerable American Culinary Federation create tomorrow's restaurant trends; they provide hints to future food manufacturing opportunities
  by J. Hugh McEvoy
• Global trends