Prepared Foods

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Articles in May, 2005 issue of Prepared Foods

• Alcohol-free wine extracts
• Think zinc
• The mix in the melting pot: American mealtime options are as diverse as ever. While Chinese, Italian and Mexican foods remain the "Big Three," other ethnic cuisines are entering the mix. As food varieties expand, manufacturers are awakening to t
  by William A. Roberts, Jr.
• Century Foods International
• Food lab vs. test kitchen: art or science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, at a local meeting of the IFT, food professionals agreed that it
  by J. Hugh McEvoy
• New Website for market research
• A&B Ingredients
• A softer, gentler bar
• Prepared Foods new products conference: the Ritz-Carlton Resort Naples, Florida October 16-19, 2005
• Briess Malt & Ingredients Co.'s Insta Grains plant completed the Food Products Association
• The Nano4Food Conference will be held June 20-21 at the Wageningen International Convention Centre in Wageningen, The Netherlands
• Flavors of North America changed its name to FONA International and requests that all correspondence go to its new facility at 1900 Averill Rd.; Geneva, IL 60134
• Blue California
• Oil for healthy eating
  by Richard F. Stier
• Double dipping
• The Ingredient Based Obesity Solutions Conference will be held June 8-9 in Chicago
• Prepared Foods' R&D conference: an applications-oriented event for formulators
• Smarter than the average berry
• A splash of flavor
• An upscale, organic treat
• Symrise Flavors
• Petrofem Inc
• Zero hour
• The U.K. division of Cargill announced the intent to acquire
• Desserts scorecard: total North American introductions by various categories
• Enzymotec announced it intends to penetrate the functional oils market
• Frutarom USA Inc
• "Neotame-ing" the beast
  by Julia M. Gallo-Torres
• Abresist Corp
• Easy and cheesy
• Multi-tasking
• Chr. Hansen Inc
• Stirring up the pot: soup is comforting, but consumers want more excitement and flair. While traditional standbys, such as clam chowder and cream of tomato, still dominate the market, soups with gourmet ingredients, health-oriented ingredient labels and i
  by Tom Zind
• Global trends
• NSF International
• Interest in whole grain foods rises
• Raisin your health
• Brazilian fruit and citrus flavors
• Battling Dinosaurs
• Fries with that shake?
• The workshop "Sensory as a Quality Business Tool" will be held June 6-10 at The Shores Resort & Spa in Daytona Beach Shores, Fla
• Chef Solutions
• No green tea overdoses
• Function takes form: in this health-oriented era where the consumer is looking for a quick fix, the functional food category has a great deal of potential. Yet, much of that potential remains unrealized
  by William A. Roberts, Jr.
• Virginia Dare
• Flavors in the limelight: the 2005 Prepared Foods' "R&D Trends Survey: New Flavorings Systems" constructs a blueprint that manufacturers can follow as they prepare to create new, flavorful products marketable to today's sophisticated custome
  by Marcia A. Wade
• International Specialty Products Inc
• Obesity conference sheds light on ingredients, technology and legislation
• Seeing Green
• Jerry O. Roland, managing director with SPI Polyols Inc
• Showcase: fortifiers and Omega-3s
• KGK Synergize Inc. and LeciGel LLC entered into a joint venture agreement to protect the intellectual property combining a Sytrinol combination and LeciGel's technology
• Rice bran lowers cholesterol
• Fruit salad days
• Protient Inc. entered a joint venture with the Dairy Farmers of America
• Whey protein's star is rising: whey protein is quickly becoming the ingredient of choice for many formulators. The ingredient's resume contains an impressive list of functional and nutritional properties—a neutral, mild taste chief among them—le
  by Bill Haines
• Grape seed extract helps health
• Carbsense Foods Inc. changed its name
• Enduring traits
• D.D. Williamson Ingredients
• "Better-for-you" beverages: the taste and content of healthy beverages has come a long way since bottled water. However, if a "better-for-you" product does not balance health perception, texture and taste, consumer acceptance will be a
  by Marcia A. Wade
• Hispanic East Indian
  by Claudia Dziuk O'Donnell
• Degussa Food Ingredients
• Building better baked goods