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Despite economic woes, Americans continue to crave indulgent foods, including prepared cakes and pies. Changing demographics, continued innovation, in-store bakeries, specialty retail and private label items, and the growth in refrigerated, packaged baked goods are all part of the emerging future of this sector.

Advice is offered on ingredient tactics and formulation tips to replace traditional sweeteners in foods and beverages.

Lipid-based ingredients, including omegas, impact product texture and healthfulness. Presentations at Prepared Foods’ R&D Applications Seminars provide reviews and updates on technical aspects of fats and oils.

An update on one of the most successful, nutritional ingredient-enhanced product categories of the last decade is provided.

Proteins perform critical functions in formulations and impact nutritional profiles and sensory characteristics. Research looks at several key plant protein attributes, using mayonnaise as a model system.

Food ingredients obtained from milk have long been used for their functional and nutritional properties. A new approach promises an increased ability to link these and even more specialized, dairy-derived ingredients with specific health benefits.

Smoke flavors, sweeteners, tangy acidifiers and regionally characteristic seasonings make barbecue one of America’s favorite flavoring systems. This article, from The Culinary Institute of America (CIA), explains the “mystery” of barbecue.

Remember a couple of years ago, when “artisan” and “artisanal” could be found on dozens of new products every month?

Technical presentations at Prepared Foods’ R&D Applications Seminars showcased information on sugar alcohols, natural sweetening ingredients and beneficial flavorings for enhanced sweetness perception.

A Yoplait Greek survey has found that nearly all female participants in the survey admit to needing a snack to get through the day.