Bibliography for: "Ingredients for functional foods and supplements"

"Ingredients for functional foods and supplements". Prepared Foods. FindArticles.com. 30 Nov, 2009. http://findarticles.com/p/articles/mi_m3289/is_9_173/ai_n6197440/

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Articles in Sept, 2004 issue of Prepared Foods

• Going to potassium
• Succulent seafood extracts
• Bunge Oils
• International Dehydrated Foods
• American Egg Board
• Lo-carb barbecue sauce—75% less carbs per serving
• Truth in advertising
• U.S. Flavors & Fragrances completed the sale of its fragrance business to Orchicia
• Sugar-free confections: the interest in sugar-free confections is rising, a natural complement to the low-carb craze. Additionally, health issues such as diabetes and dental health are fueling growth. A list of sweeteners key to creating low-sugar confect
  by Abraham Bakal
• Clinging to spice
• Heart and whole-oat fiber
• BASF Corporation
• GTC Nutrition
• Nexsoy by Spectrum Foods, Inc
• U.S. Highbush Blueberry Council
• Specialty Citrates—new directions in Citric Acid
• "Cool" carbonated soft drinks
  by Anju Holay
• Archer Daniels Midland Co. and Johnson Cooperative Grain Co. Inc. have formed a joint venture
• Functional foods come of age: two thousand years ago, Hippocrates said, "Let your food be your medicine, and your medicine be your food." Was he anticipating the advent of functional foods? And, will functional foods follow the difficult path su
  by Manny Stern
• Gums and beverages: a natural mix
• D.D. Williamson
• Measure color … measure quality
• Cheesy, not fruity
• Higher protein, less viscosity
• Almond Board of California
• Martek Biosciences Corporation
• Savoury Systems International, Inc
• Do Your Business a Flavor! TM McCormick Flavor offers solutions to ensure that your products are Consumer Preferred TM
• Global trends
• Fortitech Inc
• Developing culinary trends in Paris: a chef returns to Paris and observes culinary tradition in transition
  by J. Hugh McEvoy
• Rallying around rice: Americans love their rice. Never mind about the low-carb trend. Rice is found in comfort foods such as rice pudding and is a tasty accompaniment to chicken, meat and beans. Versatility is key to rice's continuing popularity
  by Julia M. Gallo-Torres
• Handy solutions
• Butter Buds Food Ingredients
• VIDAPRO™ Flavors
• These days, it seems like everybody is looking for a way to get rid of carbs
• A bid for health
• Leading the pack
• A.M. Todd Co
• Taking the L-Carnitine
  by Marcia Wade
• Compliance: food allergies and labeling
• Balchem Encapsulates
• Gamay Foods Inc
• The Solae Company
• Ingredients Solutions Inc
• Dog tired?
• Just add bread
• Does your chewing gum lose its flavor?
• National Starch Carbohydrate Nutrition
• Bradford Derustit Corp
• When a low pH is important
• Jones-Hamilton Co.: pHase-acid sensory enhancement—creating opportunities for flavor.
• PURAC America, Inc
• We texturize your products
• Contrary to certain early reports, the Food and Drug Administration did not find purified ricin in two baby food jars involved in an apparent tampering case in Irvine, Calif
• All American Foods Inc
• Innovation keeps customers
• MicroThermics, Inc
• Cookies more like cookies
• Guys & Gals
• Showcase: polyols and bulking agents, and high-intensity sweeteners
• Egg replacer
• Nutrition 21, Inc
• Ventura Foods
• WILD's Colors From Nature® are natural colors for the food and beverage industry adding appeal to products ranging from bakery and confectionery to beverages, desserts and culinary items
• Higher powers
• Expanding the reach
• Bain Capital has completed its acquisition of the North American specialty phosphates business of Rhodia
• Ingredients for functional foods and supplements
• Pure indulgence with a benefit
  by Marcia A. Wade
• Blending in
• Degussa Corporation
• MGP Ingredients, Inc
• Seltzer Nutritional Technologies: count on Seltzer for your nutrient and fortification needs
• Needs and networks
  by Claudia Dziuk O'Donnell
• Model kits: despite an impressive 48% growth between 1998 and 2003, sales growth of meal kits slowed dramatically in 2002, stopping entirely in 2003. Innovation propelled the category, but what is next on the horizon for meal kits? How should manufacturer
  by William A. Roberts, Jr
• RFI Ingredients
• A chat with Julia Child: first appearing in 1963 in the television series The French Chef, Julia Child may be the most celebrated of celebrity chefs. Here, Child gives her last interview
  by Wilbert Jones
• Flavors for finicky formulators
  by Julia M. Gallo-Torres
• Phosphate fixes for meats

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