Articles Tagged with ''food product development''

Flavor Studio is a unique software program from Senspire LLC

Cloud-Based Research & Development

On cloud nine: cloud-based R&D solution helps processor

August 11, 2016

Teamwork used to mean getting everyone “on the same page.” Today, however, it’s more a case of getting everyone on the same computer screen.

Christopher Hansen, Corporate Executive Chef, OSI Group LLC

Q&A: Chef Christopher Hansen, OSI Group LLC

A corporate chef’s perspective on product development

August 10, 2016

Prepared Foods talks with Christopher Hansen, corporate executive chef at OSI Group LLC.

Schwan’s Culinary Connection

Chef Collective brings outside culinary expertise to Schwan’s product development

Robert Garrison

August 9, 2016

Schwan greeted 2016 with a new initiative that embraces and integrates outside chefs in a newly formed “Schwan’s Chef Collective.”

AAK provides customers with successful, non-hydro whipped toppings solutions

Formulating Food with Fats

Prepared Foods’ R&D Application Seminar speaker presents solution to complex whipped topping formulation

July 15, 2016

AAK, a leading global manufacturer of high value-adding specialty vegetable fats, presented “Formulating Whipped Toppings with Non-Hydro Fats” at Prepared Foods’ R&D Applications Seminar, Chicago.

Synergy Pure high quality, natural essences and extracts are suitable for an array of food and beverage applications

The Essence of Food Flavor

Food and beverage companies must provide consumers with clean-labeled nutritious items that deliver a distinctive experience

July 14, 2016

To ensure success, food and beverage companies must provide consumers with clean-labeled nutritious items that deliver a distinctive and delicious experience.

Formulating Freshness in Foods

To many consumers, freshness is the ultimate in quality, but what exactly does  “fresh” mean?

Anne-Marie Ramo

July 13, 2016

For food developers, the challenge is to meet this demand for foods that look, smell, and taste fresh—that hold onto their perfect texture—yet maintain extended shelf life and meet consumer demand for being “quick and easy.”

2016 New Products Conference: Ripe for Disruption

New Products Conference recast to help innovators find future vision, consumer insights and better ways to ideate and develop new products

July 11, 2016

When it came to planning the 34th annual New Products Conference, Prepared Foods’ editorial and planning teams went back to the drawing board to recast the entire event.

Combining Future Vision and Strategic Action

The Prepared Foods New Products Conference is the food & beverage industry’s premier event for gaining valuable insights into global new product introductions

July 8, 2016

She’s ranked among the nation’s top 50 futurists. However, Nancy Giordano, founder of Play Big Inc., Austin, Texas, brings so much more to the table! Nancy also is a veteran strategist who strives to better leverage the powerful possibilities that exist at the intersection of business trends, societal needs and authentic brand stories.

Native Starch Trends

There’s growing use of native starches from grains, nuts, seeds, roots, and other plants

Marc Green

July 6, 2016

Once valued for their thickening and textural properties, these starches— starches that have not been treated to change their inherent properties—were pushed aside by the modified starches that better withstand the rigors of modern food-processing techniques, including freeze/thaw, shear, pressure, heat, refrigeration, and other assaults, allowing them to extend product shelflife.

Taste, Touch… Learn: R&D Application Seminar

Prepared Foods’ R&D Application Seminar provides unique, focused learning

July 1, 2016

Teaching professionals realize there are different ways in which students learn. There also are different types of learning environments. And after one of the industry’s largest annual exhibitions, food and beverage formulators can find a more intimate, unique learning opportunity at Prepared Foods’ annual R&D Applications Seminar Chicago.

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.