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High fiber and protein derived from golden peas.: An article from: Food Processing - Dean D. Duxbury

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Emulsifiers alter fat functionalities.: An article from: Food Processing - Dean D. Duxbury

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Fat reduction without adding fat replacers. (Ingredients & Product Development) (Product Announcement): An article from: Food Processing - Dean D. Duxbury

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Defatted wheat germ provides 'nutty' character to low-fat snacks.: An article from: Food Processing - Dean D. Duxbury

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Isolated soy proteins offer new end products. (SUPRO products) (Ingredients & Product Development) (Product Announcement): An article from: Food Proce - Dean D. Duxbury

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Dairy concentrates enrich fatty notes. (Butter Buds and Butter Base products): An article from: Food Processing - Dean D. Duxbury

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Toasted corn germ enhances flavor/aroma, reduces coat 50%. (Ingredients and Product Development): An article from: Food Processing - Dean D. Duxbury

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Specialized pectin blends selected for reduced sugar foods; benefits include whiter color, more resilient gel, and clearer solutions.: An article from - Dean D. Duxbury

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Multi-functional gum gets final FDA approval: gellan gum offers formulators low use levels and high versatility. (Foods of Tomorrow ): An article from - Dean D. Duxbury

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Uncovering the truth about food allergies: actual incidence is low, but perception of illness is high. (Foods of Tomorrow): An article from: Food Proc - Dean D. Duxbury

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Modified food starch adds freeze-thaw stability: economical, cook-up starch gelatinizes at low temperatures.: An article from: Food Processing - Dean D. Duxbury

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Natural ingredient contributes caramelized roasted beef flavor. (Provesta Natural Flavor Ingredient 48-137): An article from: Food Processing - Dean D. Duxbury

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Fat replacers designed for low-fat meats. (Fat-Tastic Fat Replacers): An article from: Food Processing - Dean D. Duxbury

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Total system approach enhances flavors, texture. (the Quest International line of flavors for low-fat foods): An article from: Food Processing - Dean D. Duxbury

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