58 Pages
PDF Format 
Pasta Innovations: Whether fresh or dried, stuffed or sauced, pasta is the perfect candidate for healthy reformulation. By remaining adaptable in form and formulation, there's no taste or trend that pasta can't evolve to meet.
Table of Contents:
- The Cost of Food Safety, Lynn. A. Kuntz, Editor-in-Chief
- Long Time Coming, Robert F. Weeks, Publisher
- Vegetable-Based Colors, R.J. Foster, Contributing Editor
- High-Protein Diets, Marie Spano, M.S., R.D., Contributing Editor
- Innovations in Pasta, Kimberly J. Decker, Contributing Editor
- Sweet Science of Ice Cream Inclusions, Cindy Hazen, Contributing Editor
- Asian Sauces - Adapting Authenticity, Andrew Hunter, Foodservice and Industrial Chef, Kikkoman Sales USA Inc.
- Logical Fortification, Donna Berry, Contributing Editor