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Articles Tagged with ''food product development''

Q&A with Charlie Baggs, Charlie Baggs Culinary Innovations

A chef's perspective on formulating with grain ingredients

October 21, 2019

Prepared Foods talks with Charlie Baggs, President and Executive Chef at Charlie Baggs Culinary Innovations (CBCI), a Chicago firm with culinary, food science and market analysis services.

The Science of 'Crave'

Tap into consumer desires and make a product "craveable."

Taylor Cunningham

October 16, 2019

At Prepared Foods' recent New Products Conference (NPC) in Chicago, SRG shared new research that explores why people crave what they do. It's called, "Craveology."

Kaneka: Body Benefits

Kaneka showcases new probiotics line

October 9, 2019

Kaneka has an extensive bank of over 1,000 clinical probiotic strains extracted from human origin and fermented food samples which have not been affected by western lifestyle, diet or medicine.

Comax: Fall Flavor

Caramel Cider is Comax “flavor of the month”

October 9, 2019

National Caramel Month is observed annually in October and National Caramel Day is observed annually on April 5, so mark your calendars and satisfy your sweet tooth.

Givaudan: Plant-Based Meats

Givaudan flavors transform the taste of plant-based meat alternatives

October 9, 2019

Conventionally, flavor has been added after the texturizing process and this has produced an intense but short-lived experience. Adding flavor during or before texturizing is not commonly done because the flavor affects the texture of the product, and the flavor performance is affected by the texturization process.

Focusing on Digestive Health in New Product Development

Scientific research continues to encourage the use of fibers, prebiotics and probiotics for digestive health

October 1, 2019

Interest in fermented foods has risen, not only because of their perceived digestive health benefits, but also because of their naturally processed image fitting well into current clean label and authenticity concerns.

T. Marzetti Company Opens Innovation Center

State-of-the-art research and development center will unite product development, culinary and quality teams under one roof to foster creativity and collaboration

September 26, 2019

The Innovation Center was born from a desire to unite the talent, tools and resources across business units so as to provide even better ideas and more compelling innovation to help customers grow and associates develop.

Q&A with Jeni Britton Bauer, Jeni's Splendid Ice Creams

An innovator's view on flavor, inclusions and product development

September 25, 2019

Prepared Foods talks inclusions and ice cream trends with Jeni Britton Bauer, founder and chief creative officer of Jeni's Splendid Ice Creams.

R&D Applications: Showcasing Fruits, Nuts & Inclusions

A survey of fruit, nut and inclusion products available to the product development community.

September 23, 2019

The versatility of California Walnuts makes them the perfect inclusion to bring flavor and texture to a variety of products—from brownies to food bars to ice cream to plant-based meat alternatives.

Rousselot Creates New Business Segment to Support Collagen-Based Solutions

As collagen-based solutions continue to gain traction, Rousselot repositionins its offerings in growing categories

September 23, 2019

Encompassing the whole range of Rousselot’s collagen-based offer, the segments create a strong focus and strategic direction to develop solutions that bring consumer health benefits, support the development of medical science and maximize product properties.