Prepared Foods

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Articles in Jan, 2005 issue of Prepared Foods

• Bye-bye trans fats!
• Griffith Laboratories
• Ingredients to reduce cancer risks
  by Kerry Hughes
• "School's in" for Omega-3: until domestic processors are schooled on the novel options for omega-3 fortification, American diets will continue to slip below a passing grade
  by Marcia A. Wade
• Danisco AS will invest $3 million to build a new flavor production facility at the group's existing emulsifier and functional systems plant in Penang, Malaysia
• Ajinomoto Co. plans to overhaul its food business, unifying its domestic and international operations by next April
• Resin the bar
• Demands for health
• Tea for travelers
• Sargento Foods Inc. named Rod Hogan director of new business development
• Getting a "thumb's up" on kid snacks: childrens' snacks are an important component of their diet. Which snacks parents say "yes" to depends on a product's characteristics
  by Anju Holay
• From the South
  by Convenience Foods
• Weighing success: the biggest trend of recent years naturally took its toll on the food industry's top 100 manufacturers. While the low-carb trend had a significant impact on companies primarily operating in the U.S., the story has been quite different el
  by William A. Roberts, Jr.
• Innovations in menu analysis: a new database of 550 restaurants allows Mintel's Menu Insights to explore and pinpoint menu trends. While new trends constantly occur, only a few will stick
• It's kosher omega-3
• David Michael & Co. promoted Denis Blais to senior account manager, responsible for sales in the Eastern portion of Canada; and Jennifer Jacobs to senior account manager, responsible for sales in Texas, Louisiana, Oklahoma, Arkansas, Nebraska, Missis
• Dairy ingredients embody functionality
• Soy for two
• Hexane-free soy
• Virginia Dare named Joyce Igasaki account executive, responsible for accounts in California, Arizona and New Mexico
• Magnesium for memory
• Scientists seek soybean allergen
• Fish tales: in a category awash with news both positive and negative, sales of fish and seafood items have managed to grow. Relatively inexpensive, the products further benefit from a more-healthful perception among consumers. However, in the age of manda
  by William A. Roberts, Jr.
• ISP Food Ingredients will implement an average price increase of 7% to 10% for food-grade alginates and other hydrocolloid-based functional food systems
• In Canada, New Democrats introduced a motion in the House of Commons to outlaw the "unhealthy" fats found in everything from fast food to peanut butter
• Coming in 2005! Formulation tactics, tricks and solution solvers
• Condiments scorecard
• National Center for Food Safety and Technology
• Tips for sensory tests: sensory tests are one of the most crucial aspects in evaluating new products, vendors or alternative formulations. Here are a few things to consider
  by Claudia D. O'Donnell
• Girl power
• The food products division of National Starch & Chemical Co. is now known as National Starch Food Innovation
• Wixon was purchased by its top management team, ending its 24-year ownership by foreign investors
• Food traceability: one ingredient in a safe and efficient food supply: food traceability is in the news: recent news stories have focused on tracking cattle from birth to finished product to control the risk of Mad Cow, on tracking food shipments to reduc
  by Elise Golan
• Smooth calcium fortifier
  by Kerry Hughes
• Higher costs, higher prices
• Public labeling
• Convening a culinary conference
• Grains of truth
• Weight loss ingredient files claim with FDA
• Low-carb flatbreads
• The LycoRed Group promoted Scott M. Larkin to vice president of sales and marketing for North America
• Microbes for the heart
• Fast food for thought
• Fried foods sans trans
  by Richard Stier
• International Flavors & Fragrances Inc. will construct a new specialty ingredients manufacturing plant in China
• The food and beverage employment site www.careersinfood.com has acquiredd Beveragecareers.com
• Hearty cooking in Louisiana: Louisiana cooking is influenced by a variety of cultures, including Creole and Cajun cooking styles. Bold flavors, a variety of spices and hearty portions epitomize Louisiana dishes such as gumbo, jambalaya, and red beans and
  by Bill Hahne
• Sliding into a younger market
• Univar USA
• A sweet protein treat
• Delving into dairy ingredients: cheese and dairy ingredients increasingly are customized for use in prepared foods. Suggestions are provided as to where food formulators can go for assistance
  by Phil Tong
• Innovation in analysis
• To E or not to E
  by Claudia Dziuk O'Donnell
• Acting dense
• Solbar Industries opened its first representative office in Shanghai, China, in July 2004, establishing a new company Solbar Ningbo Food Co. Ltd
• All natural preservation
  by Marcia A. Wade
• A growing premium trend?
• Rice makes it nice
• Healthy sweetness
  by Kerry Hughes
• Cookies crumbling: in an era of healthfulness and obesity concerns, cookies' appeal has taken serious blows, and the category has suffered declining sales in recent years. Changing demographics, health issues and popular diets are combining to take a last
  by William A. Roberts, Jr.
• In praise of cheese: did Mother Nature know what she was doing when she designed milk? Research reveals a rich source of biological nutrients that science is only beginning to understand
  by Joseph A. O'Donnell
• Heart-healthy ingredients
• Baltimore Spice Inc
• Bunge Limited formed an alliance with Procter & Gamble and Peter Cremer North America
• The Wm. Wrigley Jr. Company will purchase certain confectionery assets of Kraft Foods for $1.48 billion
• SPI Polyols Inc. hired Clement Opawumi as a senior food scientist
• True blue
• Archer Daniels Midland elected Vikram Luthar
• The flavor at protein
  by Kerry Hughes
• CP Kelco announced immediate plans to expand capacity at its production site in Limeira, Brazil
• Carb culling up North
• Sauce in translation: in Asia, soy sauces are valued and cultivated much like the wines and cheeses in Europe. The ingredients and spices used to create them have purposes and functions that can augment cuisines on any side of the Pacific
  by Marcia A. Wade
• Expanding reach
• Velvet Ice Cream Co. created a new foodservice division
• Block the bitter
• Global trends
• Healthful at SIAL
• Nutritional supplements for halal and kosher consumers: religious-based dietary laws impact ingredient options for supplement manufacturers. An explanation of basic considerations for these products can assist food manufacturers as well
  by Mian N. Riaz
• Live cultures for baby
• Givaudan's board of directors elected Juerg Witmer, the current chief executive officer, as the new chairman of the board, effective April 27, 2005

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