Prepared Foods

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Articles in April 2008 issue of Prepared Foods

• Kraft Food Ingredients
• Joining for joint health
• Marinade on demand package
• New fair trade certification in the U.S. will enable market growth
  by Kerry Hughes
• Cargill Texturizing Solutions
• Bar none?
• Go nuts over almonds
  by Julia M. Gallo-Torres
• Complete nutrition
• Making natural products sweeter
• Nutritional functionality from omega-3s
• Beneo-Orafti
• To the dogs
• Texture matches consumer preferences
  by Richard F. Stier
• Economies of stale
  by William A. Roberts, Jr.
• Flax databases to glycemic index webinar
• Texas citrus salsa starter recipe
• 2008 Spirit of Innovation Awards
• Summer soups
  by Barbara T. Nessinger
• Symrise is acquiring part of Chr. Hansen's Flavor Division, including the seasonings , savory, sweet and dairy flavor businesses
• Frozen fruit
• Soups, chowders and stews: many manufacturers of soups, chowders and stews have kept up with the ever-changing food trends in the industry. However, signature old recipes still have a large customer following
  by Wilbert Jones
• Canned goodness
• On the national menu
  by Maria Caranfa
• A functional fit for diabetes
  by Lauren Swann
• HunterLab
• Feeling a little green
• Fantastic future for functional foods: the functional food and beverage market is entering a critical era, as new product innovation capitalizes on key market drivers
  by Vicky McCrorie
• Facilitating fiber
• Land of the fat-free
• Starches and gums in sauces and dressings: sauces and dressings contain high levels of water that can be controlled uniquely in each application through the use of polysaccharides. Knowledge of final product characteristics and processing conditions allo
  by Sharon Book
• Nikken Food USA, Inc
• Global trends
• New barley claim
• Mixing Martha
• Technical solution for high fiber
• A vegetarian source of DHA omega-3
• Weighty matters
• Functionally healthy
• Reduced starch absorption
• Smoothie sailing: smoothies are emerging in innovative ways and in new locations around the country, as more consumers embrace the health-positioned beverages. At the same time, manufacturers have begun offering retail smoothie options, though this area s
  by David Lockwood
• Get the blues
• Slow ride
• Wixon Inc
• ISP
• Good news for knees
• A lunar celebration
• Danisco has attained long-term access to two highly documented probiotic strains in a new license agreement with Fonterra
• Proliant Dairy Ingredients and Melrose Dairy Proteins have completed a contract under which Proliant will build a permeate processing facility
• In the mint
• MGP Ingredients
• Beneo-Palatinit Inc
• The Food Source, Inc
• Organic food and drink: more than half of consumers have purchased organic foods or beverages over the past year, according to Mintel International. Organic products have moved from the margins to the mainstream in a big way, as consumers seek products th
  by Marcia Mogelonsky
• Better batter and breading
• Cognitive ability with phosphatidylserine
  by Kerry Hughes
• Barley there
  by Mark S. Hostetler
• More than a bowl of cherries
• Roxlor International LLC and Keratec Limited formed a strategic partnership to further the development of Keratec's Cynatine FLX and Cynergy NK products
• Burdock Group opened new headquarters
• Strong immunity for high stress
  by Kerry Hughes
• 2008 Ad
• New botanical trademarks
• Ingredients Solutions, Inc
• Not so soft
• Beverages: beyond sports and energy
  by Elizabeth Mannie