Prepared Foods

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Articles in April 2005 issue of Prepared Foods

• Targeting the inhuman consumer
• Receiving a Jolt
• Archer Daniels Midland has acquired the global soy isoflavone business of Solae
• ConAgra Foods
• Sara Lee Corp
• Confused about Co-Q10?
• Double-duty dietary fibers: insoluble fibers provide functionality to products with low water absorption. They also provide strength and do not contribute to the glycemic load
  by Marcia A. Wade
• Gluten-free noodles for global appeal
• Fungi-flavored snacks
• Label-ous behavior
• Danisco USA Inc
• Loders Croklaan unveiled a new company logo
• Parmalat Dairy & Bakery Inc. sold its North American bakery group to Catterton Partners Corp
• Denying DNA damage
• Life, lot and a label for all: a software package that can calculate the calories per serving from fats, carbs, and proteins, plus produce a visual image of the proposed product, is extremely rare
  by Marcia A. Wade
• Soy protein, without the hexane
• Whole grain muscles
• Pinot envy
• Victual reality
• Fortitech Europe ApS has transferred production operations
• New Latin cuisine: a taste of Chile: Chile's rich history has translated into a variety of food styles. Traditional favorites, such as sumitas, pastel de choclo and porotos granados continue to be please locals and visitors to the area. U.S. consumers' in
  by Wilbert Jones
• Mad Cow may help solve Alzheimer's
• Oats—the organic grind: an ideal dietary fiber should be stable during storage, and contribute little sand-like texture; its processing should have an insignificant impact on the environment
  by Kerry Hughes
• Organic almonds, every which way
• "Talking Labels" endorse ketchup
• Wright Group
• Chr. Hansen Inc
• Salty banter
• Teasing out texture testing: from the crunch of a crust to a smoothly dispensed dressing, texture and viscosity are crucial product parameters. Using breads and batters as examples, one instrument company offers advice on concepts, terminology and techniq
  by Len Thibodeau
• Hauling in whole grain
• A flavor for authenticity
  by Kerry Hughes
• RFI Ingredients recently developed a booklet detailing custom formulation prototypes for various functional food and dietary supplement products
• Introducing food chemistry
• Beverage products scorecard
• Flavors of North America Inc. is changing its name to FONA International Inc
• Univar USA
• Northland Cranberries Inc. sold its branded juice business
• The function junction: the Prepared Foods' 2005 R&D Trends Survey: Functional Foods and Beverages highlights the ingredient trends, marketing and regulatory factors that produce healthful benefits and product success
  by Marcia A. Wade
• Open to omega-3s
• The foibles of fats
• Trusted ingredients. Trusted people
• Defining the industry
• Global trends
• Degussa AG is selling its fruit systems business to private equity company Speyside Equity
• Chef Solutions
• PepsiCo U.K. bought the British smoothie and fruit juice brand
• Proteins for all reasons
  by Kerry Hughes
• Anti matters
• One-stop dairy shop
• Fortitech, the expert in custom premix formulation, provides an added dimension to formulating health-promoting beverages—addressing issues like sedimentation, solubility and taste masking to ensure the development of products consumers will enjoy
• Finding fashionable flavors: how do astute manufacturers track emerging flavor trends? And, which new flavors will attract consumers to drive product sales?
  by Dominik Nosalik
• Sargento Foods Inc
• Cargill and Bayer CropScience have entered into an alliance for the production of specialty canola for the supply of high-stability oil
• Campbell Soup Co
• Functional proteins and hydrolysates
  by Kerry Hughes
• Putting color in those cheeks: as organic colors, nutritional functionality and digital imaging enter the picture, manufacturers are getting some bright ideas
  by Marcia A. Wade
• A cold, new whey
• Women, red meat and diabetes
• Measure color … measure quality
• Alcohol & genes
• Frozen solid: today's health-savvy consumers are concerned about long-term health and their weight, and look to frozen foods to provide healthful nourishment. The frozen meals we grew up with have been replaced with foods that offer more protein, less car
  by Anju Holay
• David Michael & Co. renamed its European subsidiary to David Michael S.A.S
• Lipid Nutrition has launched a new website
• American Italian Pasta Co. formed a multi-year strategic alliance with World Finer Foods
• Cholesterol-lowering ingredient
• Shaping sweet success for reduced-sugar foods: reduced-sugar foods remain popular, but when it comes to weight control, research shows sugar consumption is not a major factor
  by Lauren Swann
• Additional functional soy protein concentrates
• Colors From Nature®
• Hormone the range
  by William A. Roberts, Jr.
• Mixing it up
• Main Street Ingredients
• GTC Nutrition
• CoolBrands International Inc. settled with Weight Watchers International and Wells' Dairy Inc. , ending several lawsuits over trademark rights
• A satisfied FDA
• Food allergens: thoughts on concerns and control: food allergens are a recognized issue that requires diligent food safety management for consumer and brand protection
  by Katherine M.J. Swanson
• MPI is versatile in many products
• Cravings year-round
• From the Heart
• Colloides Naturels Inc. has opened a representative office
• CP Kelco and Noviant, part of the J.M. Huber Corp., have united as one business