Politics, sports teams and religious preferences are all topics ripe for heated conversation among Americans, but another debate can also divide families and friends--which ice cream flavor is the best.
Wouldn’t it be exciting to find a place where the food and beverage products presented are creative, satisfy a market demand and also feature fun? And, wouldn’t it also be interesting to talk to experts who are creating these types of foods?
The term “smoothie” has many definitions in the U.S. marketplace. The most common definition of the term is a “thick, creamy beverage composed of both fruit and dairy ingredients.” In the broadest sense of the term, a smoothie can refer to a thick, non-dairy, chilled beverage.
Each year, Prepared Foods honors the food and beverage industry’s most ground-breaking innovations, as well as the teamwork behind those products. This year’s awards, sponsored by the American Egg Board, were presented at the Prepared Foods’ New Products Conference in September and recognized a range of products--from entrees to desserts.
IOI-Loders Croklaan recently introduced Freedome® IC500, an innovative dairy fat replacer that is a drop-in solution claimed to provide frozen dessert manufacturers with the ability to reduce and control costs, while maintaining desired end-product quality.
Stabilizers and trendy flavorings are important elements in successful dairy-based products. Their healthful image is enhanced by fortifying ingredients and, also, emerging knowledge that lessens saturated fat’s role in heart disease.
Finding the proper balance in calcium intake, particularly for black men, could be pivotal in reducing the risk of prostate cancer, a Wake Forest Baptist Medical Center study found.
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