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Rising Stars of the Food Industry

December 8, 2003

With few healthy food alternatives for children, one company manages to give a helping hand.

The Chef's Edge

December 8, 2003

Chefs predict tomorrow's culinary trends.

Novel ingredients in biscuits, breads and children's products; a new bowl from Nestle; General Mills' snacking cake mixes and dry cereal mixes; Campbell's new soup kits; Frito-Lay's Doritos go Extreme.

GRAS Ingredients in the 21st Century

December 8, 2003

A number of ingredient suppliers are rolling out self-affirmed GRAS products. What does self-affirmed GRAS mean, and are there options?

Specifying Starches

Laura A. Brandt

December 8, 2003

Understanding specification parameters of starch, particularly viscosity, helps formulators attain an optimal product.

A Tale of Two Trends

Claudia O'Donnell

December 8, 2003

Editorial Views

Formulation Challenge: Chill Factors

Linda Milo Ohr

December 8, 2003

The use of MAP packaging, antimicrobials, and other hurdle technologies help grow the chilled foods sector. A showcase on services, software and equipment is provided.