Prepared Foods

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Articles in May, 2008 issue of Prepared Foods

• Natural alternatives
• Enzymotec announced the opening of a U.S. subsidiary, to be managed by Elzaphan Hotam
• Silliker acquired 80% of the Portuguese company EGI
• Knouse Foods launched its new website designed to meet the specific needs
• A slice for all
  by Benjamin Kenney
• A day off: use origin-based sourdoughs
  by Kerry Hughes
• Health power in a cap
• Beautea
• Full of Bagels
• WILD Flavors Inc. acquired American Purpac Technologies
• Sartori Foods broke ground on its new cheese converting facility
• A taste of Senegal: exotic and tantalizing, West African cuisine merges traditional French and Portuguese foods with those of local tribal groups for unique and inspiring offerings
  by Wilbert Jones
• Chasing the post-trans meltdown: trans fat is officially trampled, yet manufacturers are still in hot pursuit of the perfect replacement or best alternatives
  by Lauren Swann
• Best buds
• Rice is nice
• Omega-3s show mega-growth
• Cargill's polyols plant in Blair, Neb., received a "superior" rating from the American Institute of Baking
• Boom time
• AACC International
• Razzmatazz
  by Benjamin Kenney
• Chef takes on second coming of fusion food
  by Kerry Hughes
• Major developments to be announced
• Adding up additives
  by Claudia Dziuk O'Donnell
• Out in the Stix
• Sargento Foods Inc
• Richard Rosendale, executive chef and owner of Rosendales, earned the certified executive chef designation
• Listeria hysteria
  by Mark S. Hostetler
• Formula choices for weight management products: products targeting consumers interested in weight management vary widely in formulation objective and, thus, ingredient use. Prepared Foods' "2008 R&D Trends: Weight Management Formulations" su
  by Claudia D. O'Donnell
• Gluten replacement made easy
• Boxed lunch with omega-3 punch
• Herbal water for health
• Milk and nutrient intake
• Proliant Dairy Inc
• CHS Inc. acquired Legacy Foods LLC
• All wrapped up
  by Benjamin Kenney
• Taming texture: whether a food or beverage is developed and marketed for indulgence or health, its mouthfeel is crucial to consumer acceptance. Prepared Foods' 2007 Applications Seminar-Chicago offered advice for tackling texture challenges, including the
• Starter formula: gruyere cheese puffs
• An apple a day
• Pickle-sickles
• Saving time
• Alfred L. Wolff GmbH signed an agreement with A2 Trading Ltd
• Atwater Foods LLC and Cherry Country FruitWorks LLC have merged to form Shoreline Fruit LLC
• Making a date!
  by Benjamin Kenney
• Ingredient knowledge crucial to fine formulations: developers continued to increase their ingredient knowledge during Prepared Foods' 2007 R&D Seminar-CHICAGO. Presentations helped refresh their knowledge of chemical leaveners for texture and volume,
• Semolina replacement
• Global trends
• Land O'Lakes Ingredient Solutions
• Setaram Inc
• American Frozen Food Institute
• Pucker up
  by Benjamin Kenney
• A single or double?
  by Kerry Hughes
• Fabulous weight-loss shakes
• Power bars for recovery
• OJ in HD
• Alan Baker joined MGP Ingredients Inc. as a specialty starch sales representative
• Duda Farm Fresh Foods expanded its fresh-cut operations in Oxnard, Calif
• Taking the cake … elsewhere
  by Benjamin Kenney
• Reduced-sodium strategy: following is an abbreviated version of the podcast, "a strategy to reduce sodium in processed foods," from PreparedFoods.com
  by Leslie Skarra
• Sweet solution
• Recipe: Moroccan vegetable ragout with California raisins
• Not just for breakfast: consumers may realize the importance of breakfast in their dietary habits, but that does not necessarily mean the cereal category is benefiting from that realization. A number of issues are impacting consumers' buying patterns-both
  by Marcia Mogelonsky
• Wixon launched a new brand promise and enhanced service capabilities
• Kalsec Inc. and Connell Bros. Co. have agreed to expand their collaboration
• Organic Milling
• Have your cake and eat it, too
  by Benjamin Kenney
• Market growth with Halal
  by Kerry Hughes
• Gums in cake
• Cakes: health vs. indulgence: Americans' battle with obesity is well-known, yet most people are not interested in giving up treats like cake or pie. Unequivocally, the nutritional value of cakes is not beneficial; however, manufacturers increase the healt
  by Kristin Rose
• Burke Corporation
• Louisiana Sugar Refining LLC has broken ground on its new million-ton-per-year sugar refinery
• Meat Industry Suppliers Alliance
• Building soy into products: the ability of soy proteins to contribute functional properties such as emulsification, gelation, foaming and water-binding is dependent upon understanding and utilizing their physic-chemical properties
  by Mian N. Riaz
• Splendor in the lemongrass
• Gellin' with jelly treats