Articles Tagged with ''food innovations''

Consumers have an ever expanding array of mealtime options. So how do brick-and-mortar grocers keep shoppers coming in for unique foods and drinks that hit lifestyle, health and taste trends—and grow store sales?

Hear Tulin Tuzel, Chief Technology Officer, discuss Sabra’s approach and how consumer insights and trends influence product and package development. 

PrOTATO Crisps were named one of the top 10 most innovation products by The Specialty Food Association

As vice president of innovation, Calpino will focus on driving rapid innovation and growth across Conagra's portfolio of brands.

Extended-release energy drinks that last longer. Meal replacement drinks customized to each individual’s needs. Water bottled from trees. And milk from a new kind of cow that is easier to digest.

Prepared Foods talks sauces with Chef Andrew Hunter, who began his training at the Culinary Institute of America (CIA) and has worked in various industry segments including fine and casual dining, and corporate R&D.

A close call. Nail-biter. Barn-burner.  Whatever phrase fits your frame of reference, this month’s Favorite New Product Poll came down to the wire.

The goal is to educate and communicate new technologies and flavor concepts so Bell’s customers can be successful in delivering market-leading products.

Hungry for new perspectives on innovation? I certainly am as Prepared Foods readies its 35th annual New Products Conference this September in Denver. Last year, we focused on “disruptive innovation.” This year, we want to help innovation executives navigate market trends and “Unleash Opportunity, Unlock Creativity and Transform Industry” with change from within.

Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.