Bibliography for: "Today's issues are tomorrow's trends: at a recent show, three important culinary trends could be seen. Look for "collateral dining," nutritious foods with gourmet quality and comfort foods previously known only in certain regions"

Hugh J. McEvoy "Today's issues are tomorrow's trends: at a recent show, three important culinary trends could be seen. Look for "collateral dining," nutritious foods with gourmet quality and comfort foods previously known only in certain regions". Prepared Foods. FindArticles.com. 20 Dec, 2009. http://findarticles.com/p/articles/mi_m3289/is_1_173/ai_112593876/

Prepared Foods

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Articles in Jan, 2004 issue of Prepared Foods

• Choosing sides: growth in side dishes is restrained by increased competition from convenience foods, coupled with a lack of innovation in aging product lines. To reverse their fortunes, major manufacturers will have to update their products, making them m
  by William A. Roberts, Jr.
• Fortitech Europe
• D.D. Williamson
• Institut Rosell-Lallemand
• CHS Inc
• Minimizing legal risk
  by Steven Steinborn
• A manufacturer of custom-designed stabilizers
• Fat's benefits without the calories
  by Richard Stier
• Slow roast in a hurry
• Cattle feed clarification
• Baked goods for the Hispanic market
• "Tea time" to last for many years
• Life preservers
• Chr. Hansen Inc
• Aurora Foods will be combined with Pinnacle Foods Holding Corp
• Fortifying with tomato nutrients
• Emulsification starch
• GRAS determination: a short guide: the GRAS concept often is misunderstood. The steps to GRAS self-determination are described, including preparing a GRAS monograph, setting up an expert panel, and introducing the GRAS substance into the food supply
  by James T. Heimbach
• Safe salads
• Juiced up
• Sophisticated seasonings
• Cooking in America's Heartland: simple ingredients cooked in an ordinary fashion define typical Midwestern fare. Generous cuts of meat, dairy products and hearty American fare are typical regional offerings
  by Wilbert Jones
• 2004 Knowledge Awards
• Archer Daniels Midland Co
• Greyston Bakery
• Nutritionally functional chelates
  by Kerry Hughes
• With today's "low-carb" craze
• The Asian sweet tooth: despite the popularity of Asian meals in North America, desserts and beverages from this part of the world are less common. A look at ingredients and flavorings used in these foods and drinks can serve as an inspiration to product d
  by Dari Carre
• Gut feeling
• TransFats guide for small entities
• Global trends
• Bunge North America
• International Flavors & Fragrances Inc
• PepsiCo
• Members of the National Juice Products Association and the Processed Apples Institute recently met in Washington, D.C. to celebrate the consolidation of the two associations
• New directions in dairy: research and market trends have opened the door for innovative dairy ingredients with improved functionality and health benefits. This article highlights whey, milkfat fractions and nonfat dry milk research that will provide formu
  by Bill Haines
• Premium high-quality native and modified food starches
• Functional non-GMO soy
  by Richard Stier
• Just add water
• Colon care
• Meating up
• Subway for Coke Zero for Diet Sprite
• Dairy Management Inc
• Balchem Encapsulates
• Interbrew
• New EU regs on GMOS: Genetically Modified Organisms in foods is a touchy subject. The EU has just passed GMO regulations that affect how food manufacturers who export their products to the region will do business there
  by John Fagan
• Cold water-swelling potato starches
• Many food companies have come to rely on this company
• Fruit boost
• PS, I love you
• times, they are a changin': considering the spending power of children and teens, it should come as no surprise that major manufacturers are focusing their sights on this valuable demographic. With young people registering 4.4 eating occasions per day, s
  by William A. Roberts, Jr.
• Sargento Foods Inc
• Blue California
• Bongards' Creameries and Land O'Lakes have entered into a whey marketing agreement
• Today's issues are tomorrow's trends: at a recent show, three important culinary trends could be seen. Look for "collateral dining," nutritious foods with gourmet quality and comfort foods previously known only in certain regions
  by Hugh J. McEvoy
• Texturizing and stabilizing, by gum! Multifunctional hydrocolloids—from starches to gums—help formulators with a myriad of formulation issues. The demand for new products with textural variety and a controlled number of calories will drive their
  by Michael P. Wanous
• Keeping snack coatings on is easier
• Mold, mold go away
  by Julia M. Gallo-Torres
• The eyes trick us
• Super soft tortillas
• Premium juices
• Ridding carbs
• David Michael & Co
• Takasago International Corp
• Ralcorp Holdings
• Ingredients for weight control: a backlash against Ephedra has spawned a new arsenal of weight control ingredients winding their way into foods and supplements. New scientific evidence makes a case for some, while others continue to be controversial
  by Kerry Hughes
• These resistant starches are functional food ingredients
• Synergistic composites of certain hydrocolloids
• Organic au gratin?
• The dry that binds
• Functional snacking
• Braking bread
• Proliant Inc
• Huber Engineered Materials
• Silliker Inc. and the International Dairy Foods Association formed a strategic alliance to provide enhanced laboratory
• Nutra news you can use: for daily news updates on nutritional issues as well as a keyword searchable access to certain past articles, see www.NutraSolutions.com
• Custom-designed stabilizer formulations
• Cheese powder-the ingredient chameleon
  by Marcia A. Wade
• Snack attack
• Natural brew

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