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Fruit Boost

January 1, 2004

Food manufacturers who prefer the convenience of a flavor-delivery system rather than the problems associated with processing fresh fruit often find the texture of their product compromised.

Sweet as Sugar

January 1, 2004

The only sugar replacers exclusively derived from real sugar provide a 1:1 sugar replacement in baked and confectionery goods.

Super Soft Tortillas

January 1, 2004

A specialty wheat protein significantly improves shelflife and softness in flour tortillas.

The Dry That Binds

January 1, 2004

A unique product binds seasonings and particulates to low-moisture baked goods, without messiness and waste.

GlobalTrends

January 1, 2004

A fun and nutritious snack treat now is available to Canadian consumers from Stream Foods.

Available in a multitude of formulations and perfect for adding punch to soups, sauces, dips and seasoning rubs, Kikkoman's Granulated Soy Sauce offers a rich, umami flavor born of its natural brewing process.

Omega-3 Flax Flour

January 1, 2004

Designed to increase the omega-3 content of baked foods, an innovative new flaxseed flour is stabilized, organic, and the first of its kind.

Sophisticated Seasonings

January 1, 2004

The spice rack soon may be experiencing a few changes. Introductions for the seasonings category are booming, up nearly 50% from two years ago.

Slow Roast in a Hurry

January 1, 2004

Now food processors can get the rich taste of slow-cooking in less time.

Just Add Water

January 1, 2004

Bland-flavored soy protein isolates, ideal for flavored or plain soymilk and high-protein beverages, now are available in complete bulk dry mixes for ease of use.