Articles from Emerging Food R&D Report (January 1, 1999)

Title	Author	Type	Words
Brevibacteria increase cheddar cheese flavor.			259
Collaboration opportunities with Purdue University.			335
Commercialize edible films and coatings from soy protein.			350
Define product quality in terms of the consumer.			471
Despite promise, further research needed on phytochemicals.			355
Enhance cooked turkey quality, possibly reduce nitrite levels.			316
Executives...FYI.			339
Gelatin reduces joint pain.			278
New research shows that green tea may prevent cancer.			541
Salt substitute technology available for licensing.			364