Lynn Kuntz

Lynn
Kuntz
Articles
FIBER IS FINDING SUCCESS IN BEVERAGES 
MINNEAPOLIS -- Having fiber on the label of a food product sends a positive, healthful signal to consumers, but often results in a technical challenge.
GROUP CALLS FAT SUBSTITUTE UNSAFE 
WASHINGTON -- The Center for Science in the Public Interest, the same group that criticized the fat content of movie popcorn, Chinese food and fettucine
STUDY SUPPORTS SOY PROTEIN HEALTH CLAIMS 
LEXINGTON, Ky. -- A study conducted by researchers at the University of Kentucky here lends credence to claims that products made with vegetables may
ENGINEERED FAT SHOWS BENEFITS 
ROLLING MEADOWS, Ill. -- Bunge Foods Group here announced the results of studies that suggest that Appetize, a line of engineered fats, impacts positively
GREENFIELD PICKS FRUIT TO REPLACE FAT 
WILTON, Conn. -- Nabisco is grabbing headlines in the reduced-fat and fat-free cookie market with its highly successful SnackWells. But other companies
NEW PFIZER FLAVORING OFFERS 'NATURAL' CHOICE 
NEW YORK -- The Pfizer Food Science Group here has made it easier to formulate good-tasting food products that can carry the term "natural." The company
CARGILL SEA SALT TRIES TO CATCH HEALTH WAVE 
MINNEAPOLIS -- Food product marketers looking to catch the wave of consumer demand for products made with natural ingredients may want to try using sea
DIVERSE INGREDIENTS MELD AT EXPO 
ANAHEIM, Calif. -- It's a small world after all. While a group of animated urchins at Disneyland sang these words, the sentiment was echoed in a more
NUTRASWEET ADDS LOW-CHOLESTEROL EGG YOLK 
DEERFIELD, Ill. -- Egg yolks have long headed consumers' list of taboo food ingredients because of their high-fat and -cholesterol content. Nutrasweet
HEALTHY OUTLOOK SEEN FOR FAT SUBSTITUTES 
There's good news and bad news for ingredients, according to those executives working on this first step in the launch of branded food products. The good
SNACK SEASONING ADHESION SYSTEM OFFERED 
BELCAMP, Md. -- One of the problems in marketing a no- or low-fat baked snack is that without a thin film of fat it is difficult to add seasoning and
FOOD SAFETY RINSE PART OF USDA PROPOSAL 
CRANBURY, N.J. -- Prompted by deadly outbreaks of food poisoning, the United State Department of Agriculture's Food Safety and Inspection Service recently
NEW FIBER REPLACES FAT, STABILIZES FOODS 
WEST HAVEN, Conn. -- For brand marketers looking for a point of differentiation, the healthful connotations of fiber can give a product added appeal.In
P&G'S OLESTRA GETS PATENT EXTENSION 
WASHINGTON -- The Patent and Trademark Office has granted Procter & Gamble a second one-year extension of the patent for its fat substitute, olestra.
FMC UNVEILS REDUCED-FAT FORMULA 
PHILADELPHIA -- To shorten the development timetable for a reduced-fat cheese filling, FMC Corp.'s Food Ingredient Division here has a new formula for
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