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Articles Tagged with ''online food journal''

Shifting Perspective in Snacks

The Sweets & Snacks Expo fosters a positive context for pondering the forces at play in the snack and confections segments.

Nicholas Roskelly

July 25, 2017

The Sweets & Snacks Expo fosters a positive context for pondering the forces at play in the snack and confections segments, if in no other way than providing attendees the opportunity to snack at will.

Quo Vadis?

Major changes in the food industry have been revealed

David Feder , RDN

July 18, 2017

The growing backlash against negative ingredient messages seems to have reached a tipping point, with processors proudly touting meat (including half a dozen pork rind products!), full-fat dairy, butter, and other ingredients once perceived of as unhealthy. In fact, some companies even are using “whole milk” and “full-fat” as positive marketing tools.

E-merger-ing Food Industry Trends

Consolidation is a food business trend that has gained momentum in the past decade

Nicholas Roskelly

May 1, 2017

2017 is a quarter complete, and national politics continues to dominate our news. Undoubtedly, you have scores of sources to keep you abreast of the developments in Washington, so I’ll spare you further commentary.

What Crystal Ball?

Unlock opportunity. Unleash creativity. Transform industry.

David Feder , RDN

March 31, 2017

Having spent years as a professional chef, I stay in touch with dozens of restaurant chefs and research chefs, old friends and new acquaintances, located worldwide.

2017: Food Trends for the New Year

What trends from the past 12 months will ride momentum into the new year?

Nicholas Roskelly

January 17, 2017

From my vantage point, several food and beverage industry trends will continue to roll through 2017, while a handful of scattered ideas find fertile ground and growth potential.

Bigger, Better Baking

Prepared Foods talks new products with Jonathan Davis, senior vice president of research and development for ARYZTA LLC, Los Angeles

January 6, 2017

Editor’s Note: Jonathan Davis has been with La Brea Bakery since it opened its doors more than 25 years ago. He studied at the California Culinary Academy in San Francisco before taking a position with Nancy Silverton at La Brea Bakery.

Weight Weight, Don’t Tell Me

Two-thirds of Americans are overweight, and one-third clinically obese

David Feder , RDN

December 21, 2016

There now are 10 times as many bariatric surgeries performed annually (about 200,000) as occurred 20 years ago.

Q&A: Dan Zakri, Director of New Product Development, Sandridge

A new product development director’s perspective on fresh food formulation, shelf life and food safety

November 14, 2016

Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.

Innovation Needs Insight, Foresight

Disruptive perspectives from Prepared Foods' New Products Conference

Robert Garrison

November 7, 2016

Visit newproductsconference.com and to view our late September 2016 agenda where all speakers addressed “Disruptive Innovation.” Here, meanwhile, are a few thoughts from keynote presenters.