Articles Tagged with ''food product development''

Q&A with Chef Andrew Hunter, Kikkoman Sales USA, Inc.

Discussing Asian flavor and food trends with a corporate executive chef

March 31, 2021

Prepared Foods talks Asian flavor and food trends with Andrew Hunter, corporate executive chef for Kikkoman Sales USA, Inc. Chef Hunter also is head of culinary R&D for Wolfgang Puck Worldwide and executive chef for Niman Ranch.

2021 STATE OF THE INDUSTRY

State of the Food & Beverage Industry 2021

Looking for innovation? It's in the bag.

March 30, 2021

It's clear that consumers still have appetites for comforting, flavorful foods, better-for-you functional beverages, convenient at-home meal solutions, and more. Prepared Foods finds many examples of innovation—category by category—in the grocery bag.

Tate & Lyle Introduces 'Collaborate at Home Kitchen' Digital Engagement Hub for North American Food Formulators

The hub provides users with access to Tate & Lyle’s experts, as well as resources to find solutions to formulation challenges

March 23, 2021

Tate & Lyle, a global provider of food and beverage solutions and ingredients, introduced the “Collaborate at Home Kitchen”, a digital engagement hub where food and beverage manufacturers can explore trends, science and solutions that power modern consumer choices. The hub also provides users with access to Tate & Lyle’s experts, as well as additional resources to help them find solutions to their formulation challenges.

Omya: Calcium Boost

Peer-review study shows Omyaforte 100 is an optimally absorbable source of calcium

March 16, 2021

A recent study compared the bioavailability of a newly developed source of calcium, Omyaforte™ 100 from mineral producer Omya, with other frequently used calcium salts. The results prove that Omyaforte™ not only contains a high percentage of elemental calcium, but is also extremely bioavailable, making it an excellent and reliable source of calcium.

Kemin Food Technologies Expands Technical Team

Daiki Murayama and Michael Cropp join the business unit as associate scientist and technical services associate, respectively

March 16, 2021

Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, recently announced the addition of two new members to the technical team for Kemin Food Technologies - Americas. Daiki Murayama has joined the business unit as associate Scientist, and Michael Cropp has joined as technical services associate.

Firmenich: Inspiration & Innovation

Firmenich unveils new West Coast Innovation Center for rapid, end-to-end product development

March 11, 2021

Firmenich, the largest privately owned company in the fragrance and taste industry, is unveiling its newly designed West Coast Innovation Center in Anaheim, Calif., the long standing home of its 7.5 acre Durarome® production site and West Coast commercial business.

American Egg Board: Clean Label Emulsification

Egg yolks, nature’s emulsifier, play critical, clean label role in formulation

Elisa Maloberti

March 11, 2021

Sauces, dressings, and condiments, such as mayonnaise, benefit in obvious ways from the emulsifying properties of the egg yolk. While it is easy to observe the importance of a stable emulsion in mayonnaise or a dressing where one can witness the battle between immiscible liquids (typically water and fat) as they strive to separate from each other, emulsifiers play an important although less obvious role in other formulations.

STRATEGY SERIES: INNOVATION INSIGHTS

Evolving Corporate Innovation Strategy & Process Improvement

Eureka! Ranch kicks off four-part series on accelerating corporate innovation success with whole-business seed funding methods and mindset

Doug Hall Maggie Nichols

March 8, 2021

Although there may be a pandemic-related slowdown, there’s no stopping new product development. To better help readers with corporate innovation strategy, Prepared Foods turned to leaders at the Eureka! Ranch and the Innovation Engineering Institute, Cincinnati. Founded in 1986, Eureka! Ranch has become a global think tank and innovation training company.

Givaudan: Flavor Insights

Givaudan launches groundbreaking consumer segmentation tool focused on flavor

March 8, 2021

Givaudan Taste & Wellbeing, Cincinnati, has partnered with leading market intelligence firm Bellomy to launch FlavorFinders™, a unique research-backed, patent pending segmentation tool that will evolve the way flavor strategy is built, for the North America Market.

Q&A with Gustavo Arellano, Los Angeles Times columnist

A food writer's perspective on Mexican food ingredients, tastes, trends

February 26, 2021

Prepared Foods talks Mexican food and flavor trends with Gustavo Arellano, a Los Angeles Times columnist who covers "Southern California everything and a bunch of the West and beyond."

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.