Articles Tagged with ''videos''

Pasta is always consumer favorite, but when it comes to including it in formulations, product developers must really use their noodle.

Prepared Foods speaks with Susan Guerin, CEO of World Finer Foods, Inc. and Cutting Vedge, Inc., makers of burgers, meatballs, crumbles, and sausage replacers from artichokes.

Kantha Shelke, PhD, CFS principal of Corvus Blue, LLC, shares effective ways to lower sugar content in RTE and heat-&-eat cereal products through both technical means as well as using alternatives to the refined sugars still predominant in these most popular breakfast products.

In this interview with Prepared Foods, Renewal Mill co-founder and COO Caroline Cotto describes how Renewal Mill converts the byproducts of grain, seed, and legume food and ingredient processing into a retail line of clean label, organic specialty flours and baking mixes.

Prepared Foods' second installment of our two-part interview with Yves Potvin, founder and CEO of Konscious Foods Canada, Inc.

At a time when the meat analog industry is in a state of flux, Yves Potvin started a new company—Konscious Foods Canada, Inc.—and has seen it grow in leaps and bounds.

Consumer interest in the role of functional foods that help support immunity is still foremost in the “Better For You” category, and forecast to continue at the very least for another 5-7 years.

Sugar reduction—applying the term as a generic for full-calorie sweeteners—remains one of the top concerns among consumers, yet the lack of willingness to sacrifice flavor and function remains a challenge to product developers.

Food scientists—at least a small handful of them—now have the both the skills and the ingredient toolbox to manipulate and combine fibers, gums, and proteins into plant-based analogs of hen eggs that look, feel, cook up, and taste like the real thing.

While sports nutrition is often targeted on athletic performance, health, and human performance, it is important for all throughout the lifespan.