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Prepared Foods

Phytochemical POTENTIAL – Brief Article

Phytochemical POTENTIAL – Brief Article – Statistical Data Included Linda Ohr At a recent Texas A&M Nutraceutical and Functional Foods Short Course, speeches ran the gamut from the latest research on phytochemicals and novel applications to extraction and separation methods for nutraceuticals. Current research into phytochemicals found in common foods has uncovered several promising findings: […]

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Prepared Foods

A Cereal Experience – General Mills “Cereal Adventure” at Mall of America

A Cereal Experience – General Mills “Cereal Adventure” at Mall of America – Brief Article Mall of America will soon be home to a new family attraction based upon cereal. General Mill’s “Cereal Adventure” will open in June of 2001 and offer a variety of activities in celebration of the long-time breakfast standard, which is […]

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Prepared Foods

Fluidized bed freezer doubles IQF shrimp output

Fluidized bed freezer doubles IQF shrimp output – BOC Gases’ bed freezer; Neptune Foods Neptune Foods, Los Angeles, utilizes more than 300,000 sq. ft. of processing area and 50 million lbs. of freezer capacity to produce IQF shrimp scampi for major restaurant and foodservice customers. Product demand has become so great that Neptune recently needed […]

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Prepared Foods

U.S. food on a fast boat to China

U.S. food on a fast boat to China – Inside the News Betty Mohr With expectations that China will become the second largest market in the world within the next decade, many food companies are rushing into the fast-changing Asian nation’s marketplace. Recent visitors to Beijing might be surprised to see Chinese citizens sipping Coca-Cola […]

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Prepared Foods

Amboy Specialty Foods Co

Amboy Specialty Foods Co – Brief Article Amboy Specialty Foods Co. will highlight ready-to-use aseptic liquid coatings that offer a cost-effective and easy way to improve or expand existing product lines with new flavored introductions. Liquid coatings are available in six flavors: cheddar, monterey jack, spicy jack, white lime, country gravy and sour-cream flavored. Liquid […]

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Prepared Foods

Soup’s on! – New Products Annual

Soup’s on! – New Products Annual – product announcement Dag Juhlin Like a pot on a stove, America’s taste for soup continues to heat up. 1989 saw the introduction of 215 new soup products, a dramatic rise since 1988’s total of 179 according to Gorman’s New Product News Sales figures were commensurate; they reached $2,648.8 […]

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Prepared Foods

Who’s in the high chair?

Who’s in the high chair? – baby food industry; includes related article on organic alternatives Who’s in the HIGH CHAIR? Baby food companies are back in the high chair again. It’s been three years since glass fragments were found in Gerber baby food, and almost seven years since Beech-Nut Nutrition Corp. was found guilty of […]

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Prepared Foods

WellGen Inc. received $3 million in equity capital from venture-capital investors

WellGen Inc. received $3 million in equity capital from venture-capital investors WellGen Inc. (New Brunswick, N.J.) received $3 million in equity capital from venture-capital investors, enabling the company to introduce its first product, currently in clinical trials, and to advance other identified compounds to the human clinical trial stage. COPYRIGHT 2004 Business News Publishing Co. […]

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Prepared Foods

Sister act – Lady Walton’s Cookies Inc

Sister act – Lady Walton’s Cookies Inc Dave Fusaro Mom’s holiday cookie recipe finds year-round success through upscale stores and mail order. There are probably a lot of families out there with a recipe so special that it’s only brought out at the holidays. Have you ever sat around the Christmas tree wiping crumbs off […]

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Prepared Foods

art or science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, at a local meeting of the IFT, food professionals agreed that it takes both camps to make a product consumers find inviting

Food lab vs. test kitchen: art or science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, at a local meeting of the IFT, food professionals agreed that it takes both camps to make a product consumers find inviting J. Hugh McEvoy […]