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Reduced-sodium strategy: following is an abbreviated version of the podcast, "a strategy to reduce sodium in processed foods," from PreparedFoods.com
Reduced-sodium strategy: following is an abbreviated version of the podcast, "a strategy to reduce sodium in processed foods," from...
Prepared Foods, 05/01/08 by Leslie Skarra · More from publication -
Using gums in "clean label" formulations: gums help add texture, fiber and smoothness to foods, and they can contribute multiple functional properties while helping to maintain a clean label. This is especially important in a time when consumers
Marketing requests for "clean label" formulations are steadily increasing, although no clear legal definition of clean label currently exists. The...
Prepared Foods, 10/01/06 by Leslie Skarra · More from publication -
Retro starches … back to the future? The food industry long has considered starches crucial product formulation tools. Changing manufacturing techniques and consumer demands have prompted innovation in these functional ingredients
Retro starches ... back to the future? Several years ago, the first Institute of Food Technologists OFF) convention introduced a wonderland of...
Prepared Foods, 09/01/06 by Leslie Skarra · More from publication -
Fixing formulas with fiber: fiber is formulated into foods for functional effects in food systems or for human physiological effects. Product development approaches for these two goals are very different
"Non-nutritive" fibers are a group of food ingredients that are becoming more important and more complex at the same time. "Non-nutritive" fibers...
Prepared Foods, 06/01/05 by Leslie Skarra · More from publication -
Solving the trans fat issue: manufacturers are nearing the January 2006 deadline that will require them to label trans fat on the Nutrition Facts panel. However, the result does not have to be an organoleptically compromised product. New crop breeding tec
Developers are nearing the end of the first round of trans fat reformulation driven by the January 1, 2006, FDA deadline for mandatory labeling of...
Prepared Foods, 06/01/05 by Leslie Skarra · More from publication -
Here Come the MILLENNIALS!
Here Come the MILLENNIALS!(Generation Y consumers) Today's generation of youth embraces flexible eating, exotic ethnic cuisine and personal...
Prepared Foods, 05/01/01 by Leslie Skarra · More from publication -
Tipping the Scales in Your Favor
Moving successfully from lab prototype to full-scale manufacturing requires good communication and scrutinizing the key parts of the scale-up...
Prepared Foods, 08/01/00 by Leslie Skarra · More from publication -
New Product Numbers Game
New products drive up sales, but each new project costs your company precious time and money. Are you allocating resources wisely? New products...
Prepared Foods, 05/01/00 by Leslie Skarra · More from publication -
Food tales from the dark side: seven tales of formulating woes bear a precious gift: the chance to learn from other peoples' misfortunes
Food scientists from Merlin Development Inc recall seven stories of food formulations that went wrong. A thorough analysis of each of the stories,...
Prepared Foods, 06/01/99 by Leslie Skarra · More from publication -
Rollout roulette
Several factors influence the success of a new prepared food product. The first step involves the examination of the management's commitment to the...
Prepared Foods, 08/01/98 by Leslie Skarra · More from publication
