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Fruit Formulations

Consumers are increasingly attracted to products featuring fruit ingredients. Fruits enhance sensory characteristics and offer numerous health benefits.

Anibal Concha-Meyer Ph.D.

July 29, 2014

The popularity of fruit as inclusions, or as foundations for beverages and desserts and flavorings, always has remained high

Sauce Trends, Tastes

Prepared Foods talks with Kevin Fortun, founder of Fortun Foods Inc.

July 28, 2014

Prepared Foods talks with Kevin Fortun, founder of Fortun Foods Inc., a Kirkland, Wash., processor of sauces and soups. Fortun founded Stockpot Soups in 1981 and later sold the business (1998) to Campbell Soup.

Sauce Science

Food scientists, chefs blend common and commercial ingredients to create delicious, authentic sauces.

Ellen Hurwitz, Contributing Editor

July 23, 2014

Knowing which ingredients to reach for and how a product should be processed are the keys to a successful product launch

Breakfast Beginnings

Breakfast is widely regarded as the most important meal of the day, and manufacturers are providing nutritious, flavorful options to start the day.

William A. Roberts, Jr.

July 23, 2014

The message may have gotten through to consumers about the importance of breakfast to overall health

Cheese R&D, Innovation Center

Glanbia has built, equipped a 14,000-sq-ft Cheese Innovation Center in Twin Falls, Idaho.

Robert Garrison

July 23, 2014

Is there a certain implied symmetry to life when one lives in a town called Twin Falls?

Color Considerations: Natural versus Synthetic

Food and beverage formulators face new performance and cost-in-use considerations with new natural colorants replacing synthetic options.

Winston Boyd PhD

June 30, 2014

When new beverage company Golazo Inc. entered the market offering “healthier natural sports and energy drinks,” it made the introduction with several flavors of beverages designed to provide hydration, electrolyte replacement and quick energy.

Chef Speaks: Appetizers

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd., and corporate chef for Golden County Foods.

June 30, 2014

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd.

New Product Trends

Aiming Low

Although obesity growth rates appear to have plateaued, an alarming number of consumers still face dire health consequences. In response, manufacturers are creating a range of a new weight management foods and beverages.

William A. Roberts, Jr.

June 30, 2014

After three decades of increases, adult obesity rates in America remained level in every state except for one, Arkansas.

Appetizer Adventures

Small offerings continue to be big business. Flavors, texturants, stabilizers for freeze-thaw systems—all help processors create high-quality finger foods and well-crafted delicacies.

Walter Zuromski, CEC, CCE, Contributing Editor

June 30, 2014

Traditional appetizers, more formally known as hors d’oeuvre, from the French term referring to an item that’s a “small part set apart from the main work,” are served during the cocktail hour.

Batter Up!

Consumers will benefit from new batter and breading innovations.

Amy Proulx PhD

June 30, 2014

While battered and breaded products historically have carried the onus of a bad rap nutritionally, new ingredients and processing strategies are helping to create better choices.