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Coloring Within the Lines

The appearance of any food or beverage has an enormous impact on the consumer’s evaluation of its quality, freshness, palatability and healthfulness

Winston Boyd PhD

April 9, 2015

When a chef prepares a dish, he/she pays attention to more than just execution of a recipe or cooking process.

High-Protein Synergies

Formulators, chefs combine talents to deliver high protein with optimum taste

David Sabbagh

April 9, 2015

In today’s market, product developers are constantly challenged with creating more nutritious foods while satisfying consumers’ taste expectations.

The Future of Curry-Flavored Foods

Food product developers are tapping into a growing “curry culture” driven by the expanded culinary influences of new Americans

Raminder Bindra, Contributing Editor

David Feder , RDN

April 9, 2015

Curries are a centuries-old staple in Southwest and Southeast Asian cuisines that saw popularity in mainstream America predominantly in restaurants until only a short while ago.

Ethnic Foods: A Corporate Chef’s Perspective

A conversation with John Umlauf, vice president of culinary operations for Saffron Road

April 9, 2015

Prepared Foodstalks with John Umlauf, vice president of culinary operations for Saffron Road, a brand of American Halal Co., Inc.

Consumers Prefer Traditional Dinners with Ethnic Flair

Nearly half of consumers purchase dinner from the prepared foods areas of grocery stores more than once a month

Darren Tristano

April 9, 2015

Consumers are buying dinner away from home more often now than in 2011, likely thanks to the improving economy.

Savory Snack Innovation

Snacks showcase innovative, creative new flavor concepts

Lu Ann Williams

April 9, 2015

Looking for fun flavor ideas? The savory snacks category is ripe with innovation and a great breeding ground for flavor ideas.

Jeff Wirtz, Blount Fine Foods, soup, chowder

First Person

Prepared Soups & Side Dishes: A Corporate Executive Chef’s Perspective

April 6, 2015

Editor’s note: Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods, a Fall River, Mass., processor of fresh and frozen soups, sides, sauces and entrees.

Top Snack Food Trends in 2015

Snack, candy manufacturers use fun new flavors, forms to tempt tastebuds.

Tom Vierhile

March 12, 2015

Change and challenge describe the state of affairs in the 2014 confectionery market. It was a year when candy makers placed big bets on new products to drive growth.

Top Meat and Poultry Trends in 2015

Meat, poultry processors adjust to meet demands for health, convenience and comfort.

Sam Gazdziak

March 12, 2015

Newspapers and news Web sites have spent considerable ink (or kilobytes) this year talking about the rising prices of meat and poultry products, and some pundits questioned if there would come a price point where consumers had to stop buying meat altogether.