Prepared Foods

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Articles in August, 2006 issue of Prepared Foods

• Elegant dessert bars to go
• Fortified fun
• Whey to go
• A place of their own
• Starbucks Corp. announced it will introduce at least one drink every season
• Midwest Ingredients announced the launch of a new consulting division
• Nature's Path Foods
• Sarah Coulter, Ph.D. Food Technology Specialist
  by Sarah Coulter
• Build your own schedule
• Innophos, Inc., a leading North American manufacturer of specialty phosphates, offers a complete range of food-grade phosphates for baking, beverages, dairy, nutritional products, meat, seafood, and poultry applications
• Mixups
• From Mandarin to Szechuan: China is taking a lead role on the world business stage. What style of Chinese cuisine might become the next big trend?
  by J. Hugh McEvoy
• Building a better oil
• Fabulous fiber
• Uncompromising taste
  by Julia M. Gallo-Torres
• Protein in context
• Domino Specialty Ingredients has the experience and technology to meet your Molasses needs
• Kraft Foods Inc. replaced embattled chief executive Roger Deromedi with Irene B. Rosenfeld
• Wm. Wrigley Jr. Co. is testing a new coffee-flavored gum
• Archer Daniels Midland Company announced the formation of a joint venture between ADM, Matsutani Chemical Industry Co. Ltd. and Matsutani America Inc
• Mastertaste Inc
• Protein proposals: wedding dietary proteins to nutritional and functional benefits requires knowledge of current scientific studies, awareness of consumer priorities along with proteins' functional capabilities in high-demand applications
  by Marcia A. Wade
• Savory solutions
• A colorful creation
• Global trends
• Wendy's announced a switch to non-hydrogenated oil
• CP Kelco announced immediate plans to expand capacity
• Hill and Valley
• Mixing to please
• WILD's SaltTrim™! It's Better Than Salt!™
• Making taste claims: between product development and effective marketing is the murky, often confounding world of regulations
  by Steven B. Steinborn
• Anti-acid
• Technical bulletin discusses benefits of citrus-based pectin
• Taste the rainbow and ice cream, too!
• Hot-crossed buns
• Using advanced savory flavor technology, Blue Mountain Flavors specializes in the development of authentic, shelf-stable meat and meat-like flavors—many of which are Kosher and Halal-certified
• Tracking techniques, tactics & trends
• Organic flavors, Au Naturel
  by Paula Frank
• "Whey-ing" in on nutrition
• Measure color … measure quality
• Yo! Crunch on a new addition
• Solae LLC launched SoleCina
• Organic Valley Family of Farms has broken ground
• Charter Baking Company completed the acquisition of Superior Bakery Inc
• Proteins found in egg white and yolk
• Cool juice
• QF fire roasted vegetables with fresh color, flavor and texture
• Beverage products scorecard
• The Hain Celestial Group acquired the Linda McCartney brand frozen meat-free business from the H.J. Heinz Co
• D.D. Williamson
• Ruiz Foods
• The concept of flavor
• Gum Technology has over twenty-five years of experience using research and development technology to formulate and supply an extensive choice of natural gum blends, hydrocolloids and stabilizers
• Now there is a seamless flooring system
• More things change
• Javo Beverage Co. Inc. and 7-Eleven Inc. are launching a line of fountain-dispensed specialty iced coffee
• LycoRed announced the acquisition of the assets and business
• The Synergy Company added several key employees: Steven Lattey as director of Raw Materials for Synergy Production Laboratories
• Reigning men: over the past 20 years, men have increasingly shopped for groceries, sometimes with a female-prescribed list, but more often on a routine purchasing excursion for themselves or their family. Supermarkets and products generally have been gear
  by William A. Roberts, Jr.
• Flavor tricks
• Designed for health
• Frying fats: understanding chemical processes occurring during frying and the methods used to control oil degradation can greatly improve product flavor and shelflife
• Hold the salt
• Flavor-masking options
• Stonyfield Europe, a new organic dairy firm co-owned by U.S.-based Stonyfield Farm Inc. and Paris-based Groupe DANONE
• Winning wheys in bars and beverages: whey protein is the new "hot" ingredient being used in many health/wellness products. The benefits of whey protein range from scientific claims of increased muscle mass to its flexibility and good taste
  by Laura Gottschalk
• Encapsulating flavor
• Ceambloom 3240
• In the dark
• Frutarom USA Inc. announced that Michael Britten-Kelly is assuming a new position at Frutarom USA as the company's vice president, Research & Development
• Technomic announced the "practice acquisition" of Mount Vernon Strategies
• The 2005 Global Management Award was presented to Takasago Flavors U.S
• Textured soy concentrates
• Gellin' without gelatin
• Low-sodium solutions
• Another year bolder
• Cold Stone Creamery entered into a deal with Target Corp
• McCormick & Company spent $97 million
• Main Street Ingredients
• Word of mouth marketing: what makes a product worth talking about?

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