Low-Carb Today, Gone Tomorrow? Not necessarily, says a new report on low-carb diets and today's consumer from The Hartman Group (Bellevue, Wash.). Although a strict low-carb diet may be a

A flurry of new-product development in the late 1990s and early 2000s allowed the pasta market to enjoy steady growth.

Calcium for Health A line of natural calcium sources based on lactate and gluconate offers the food industry highly-soluble calcium sources with a neutral flavor. Puracal® is used for fortification

Inulin, one of the non-digestible oligosaccharides (NDO) extracted from natural sources, is one of a number of prebiotics making their way onto ingredient legends. Other prebiotics include FOS and fructans.

The resurgence of low-carbohydrate, high-protein diets after losing popularity over 25 years ago continues to challenge the nutritional dogma of the past three decades. A range of ingredients assists in the formulation of these products.

Meat scientists and chefs differ in their view on marinades. For example, for a restaurant chef, marinades may be part of a classic gourmet recipe or a signature elixir on which he has built a reputation. Marinade ideas and reader service items on marinades, seasonings and flavoring systems also are provided.

Offering a distinctive flavor deepened by 11 herbs and spices, the new A.1.® Steak Sauce Flavor from Kraft Food Ingredients Corp. (KFIC) adds a popular taste dimension to a variety

A commonly asked question is: "What ingredient systems are used in the fortification process to help deliver a great-tasting product while masking undesirable flavors?" Some answers lie in traditional food preparation methods, used by chefs since ancient times.

Increased interest in health, the environment, animal rights and safety—from food pathogens to BSE—has helped drive the popularity of vegetarian foods. Tips for the formulation of these products are provided, whether the final product replicates meat's sensory qualities or simply delivers a satisfying meatless eating experience.

Food purchase decisions by the poor often entail tradeoffs among taste, preference and quality factors—either real or perceived—to meet spending constraints.