Sentence examples for improved ingredients and from inspiring English sources

Exact(1)

In some instances, Mr. Conant said, the plan is already yielding results, listing among them increased sales of the Campbell's Chunky and Campbell's Select soup brands as a result of campaigns that "sharply delineated to consumers" the attributes of those products like improved ingredients and redesigned packaging.

Similar(59)

Several top packaged food companies that are not IFBA members have health and wellness pledges, including Parmalat and Brasil Foods with pledges on marketing to kids, and Premier Foods with diet and health policies to improve ingredients.

In a conversation with TechCrunch yesterday, Rhinehart said the company has learned from its mistakes and that it's "gone a long way in improving our ingredient and supplier diligence".

Inclusion of cowpea hay in diets formulated under tropical conditions reduced the need to feed high-cost protein ingredients, improved feed and N efficiency, and reduced risk of N pollution.

The Non-GMO project works with companies to test their ingredients and improve manufacturing processes.

To reiterate, we need to do two things to limit chemical weapons: control the ingredients and improve ethical standards in the chemical profession.

We're focusing on fresh, seasonal ingredients and improving flavor profiles.

In addition, the composition of dermocosmetic formulations can influence the skin penetration of active ingredients and improve their efficacy on skin, as studied for epigallocatechin-3-gallate from green tea and vitamin A [ 10, 14].

On Wednesday, the education secretary, Ruth Kelly, announced £220m to improve the ingredients in school meals and ensure that a minimum of 50p per pupil was spent on meals.

Fast-food companies are improving their ingredients to stay competitive, and chefs are abandoning or supplementing their full-service temples for a chance to hit it big in the fastest-growing segment of American dining.

The GSR framework, therefore, has the potential to aid policymakers and food value chain stakeholders in designing culture-sensitive and context-appropriate interventions not only to help consumers improve their diets, but also to help farmers access niche markets for novel food products and ingredients and thereby improve their livelihoods and preserve cultural heritage.

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