Thanks to a partnership with Food Innovation Center at Rutgers University (FIC), the Specialty Food Association (SFA) persevered, and produced its 48th annual sofi™ Awards competition, resulting in 157 winners across 49 categories from around the world.

Prepared Foods is talking new products and honoring nine food and beverage companies for their excellence in consumer insights, R&D teamwork, cross-functional execution and overall innovation. Specifically, there are six category winners and three additional honorable mentions in Prepared Foods’ 18th annual Spirit of Innovation Awards (SOI).

CP Kelco, a global leader of nature-based ingredient solutions, is proud to announce that its newest innovation, NUTRAVA™ Citrus Fiber, won the 2020 Ringier Technology Innovation Award for Creative Plant-Based Product (Food & Beverage Ingredients category). 

Innovation master Galit Feinreich shares best practices gleaned throughout her decades-long career leading white space innovation and launching new products and platforms as former Chief Marketing Officer for Readypac Foods; and as a consultant to CPG clients including Nestlé, the world's largest food and beverage company. 

Located in Lenexa, Kan., the Hostess Innovation Lab employs around 20 researchers, product testers and bakers whose mission is to create new snack cakes that resonate with consumers and bring moments of joy to daily life.

Product pipelines don't disappear, marketing efforts don't stop, and the bottom line is still the bottom line. Consumer needs may have changed (or, have they?), and now is the time for disruptive innovation. 

Idahoan Foods announced Richard Hoelzel as corporate executive chef, foodservice. In his new role, Hoelzel will work closely with Idahoan’s current and future customers on menu engineering as well as supporting new product development.

Lisa Einat Day outlines a few principles that can help you—whether you are looking to reshape an iconic brand while maintaining its brand heritage; or if you are looking to develop a new brand altogether.

From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all the unique processed versions of fruits and nuts and the applications that they work best in. Handling these often delicate ingredients with care will ensure optimal presentation as well as safety and flavor quality for the duration of that application’s shelf life.