Flavors, part 2, sweeteners and salts - includes related articles on an evaluation of the foodservice industry, Maillard reaction kinetics, NutraSweet Kelco Co's NutraSweet 2000, Givaudan Roure Flavors, extending the shelf life of cut apples and a method for measuring fat - IFT Food Expo Report Formulation Assistance for flavor selection and use is provided by sheets that detail the name, form, usage level, fat and moisture

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Savory flavorings & flavor enhancers - includes related articles on mushrooming aromas and flavor in hydrolyzed vegetable protein - IFT Food Expo Report Savory Flavors were among the ingredients featured at FIDCO. Also included were hydrolyzed plant proteins, cheese,

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Introduction Halal pizza: food and culture in a busy worldFrom this interdependence of people arises an order sui generis, an order more compelling and stronger than the will and reason of the individual people composing it

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Food; Whole-wheat pasta and wineA chat with the Food section staff is a chance for you to ask questions, offer suggestions and share information with other cooks and food.

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Ethnic flavors ride a heat wave - includes related articles on research and marketing trends in the food industry - growing popularity of ethnic foods

Food companies pour on ethnic flavors and ingredients to feed consumers' taste for fire and spice.

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New works cast regional eye on

New works cast regional eye on Because of the diversity of Italian cuisine, the food is, perhaps, best approached in terms of its regions. Two of the following books deal with the cooking of specific areas, while the third deals with country-style cooking in all of the regions.

The Italian job cross functionality

The Italian job cross functionality Since venturing into the crowded U.S. pasta market in 1996, Barilla (Parma, Italy) has survived a rapidly thinning, but still viable, dry pasta market valued at $1.1 billion. The company has even managed to

Italian cuisine much more

Italian cuisine much moreDamiano Martin, 252 pages, New York: HarperCollins, $34.95. Author Martin is the son of restaurateurs Mara and Maurizio Martin, who opened Osteria da Fiore in Venice, Italy, in 1978. It since has become a destination for world travelers.

Rainbow Green Live Food Cuisine

Rainbow Green Live Food CuisineDr. Cousens insists that raw eating is far from dull. Rainbow Green Live-Food Cuisine features more than 250 recipes that have been tested and perfected by chefs at the card located in his Tree of Life

Bring Tuscany home

Bring Tuscany home Italy's charms-its people, its art, and especially its food-tend to cast a spell on visitors, and San Franciscans Donald Frediani and Renata Gasperi are no exception. They've been captivated by this seductive land, which they've visited 14 times in the past 25 years.