Fruits, Vegetables & Nuts

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While lowering trans fats has become a hot topic among food processors, formulation challenges ranging from texture and taste qualities to stability and shelflife make many food scientists skeptical of finding a low- to no-trans fat oil alternative that may be practical for their applications.

Brunch is becoming a meal with many opportunities and peaches appear on menus morning, noon and night.

The Soy Symposium gathered together many of the key players in the soy food industry to explore the health benefits from soy consumption. At the same time, overall food industry experts delved into major topics and trends facing the industry as a whole.

One of the fascinating aspects of spices is the way they travel from their native lands and areas of major production to become more popular in other places around the

The ability of soy proteins to contribute functional properties such as emulsification, gelation, foaming and water-binding is dependent upon understanding and utilizing their physic-chemical properties.

Sweet pumpkin is an unusual flavor in beverages, especially tea or coffee mixes, but it has been included in several Asian products.

Smoothies are emerging in innovative ways and in new locations around the country, as more consumers embrace the health-positioned beverages.

As the focus on health continues, consumers seek treats that not only taste good, but also have healthy attributes whenever possible.

Many meat-eaters avoid vegetarian meals, because they feel that the meals will not leave them satisfied.

It is no secret that many consumers are trying to incorporate more fruits into their daily diet in response to dietary recommendations from several sources and increased media attention toward the nutritional benefits associated with fruit.