New varieties include Brownie Batter, Chocolate Peanut Butter and Cookies & Cream
April 16, 2021
With demand continuing to surge for better-for-you, non-dairy, frozen desserts, Chloe’s debuted Brownie Batter, Chocolate Peanut Butter and Cookies & Cream Oatmilk Pops.
Food tech startup will introduce low-carb bagel in May 2021
April 15, 2021
Better Brand, Inc., an innovative food tech startup marking a new era of nutrition by leading innovation in the multi-trillion-dollar refined carb space, announced plans to launch its first product, The Better Bagel – turning one of the most carb-heavy foods into the carb equivalent of ½ of an orange, or 1/5th of a banana.
Consumers’ growing interest in cleaner living is broadening and this is raising expectations around what constitutes a “clean label.” In fact, this evolving demand necessitates use of more meaningful storytelling.
Researchers converted anthocyanin blue from a tiny fraction of red cabbage extract into a primary product
April 14, 2021
A natural brilliant blue coloring has been discovered by an international team of researchers including chemists at the University of California, Davis. The new cyan blue, obtained from red cabbage, could be an alternative to synthetic blue food colorings such as the widely used FD&C Blue No. 1. The work is published April 7 in Science Advances.
The brand expansion into additional plant-based category offers an indulgent take on classic ice cream
April 13, 2021
Made from organic cashewmilk and other simple ingredients, every spoonful of Forager Project's ice cream is delicate in flavor and creamy in texture, offering consumers a dairy-like ice cream experience without compromising taste and environmental impact.
All MadeGood products are produced in a dedicated nut-free facility and free of the top eight allergens
April 9, 2021
MadeGood Foods®, allergy-friendly and nutrient-rich snack creators, expanded its line of better-for-you snack bars with the debut of Chocolate Drizzled Granola Bars.
Although there may be a pandemic-related slowdown, there’s no stopping new product development activity. To better help its readers with initial new product evaluation and development Prepared Foods asked Nancy Jo Seaton, owner and president of Seaton Food Consultants, to create a thought leadership series. Seaton has more than 30 years of food industry experience and most recently led global product evaluation for the Subway restaurants. She also has worked for such global food brands as Chiquita, Unilever and ConAgra.
Kerry predicts flavor, ingredient trends in ready meals, soups and other savory categories
April 2, 2021
Kerry has released a report predicting flavor and ingredient themes that are trending in ready meals, soups, sauces and sides in the United States and Canada.
Kerry unveils consumer research confirming growing consumer expectations of food safety
April 2, 2021
Kerry has released findings from its latest research on North American consumer attitudes, behaviors and purchasing choices as they relate to food safety, sustainability and preventing food waste.
The alternative meat patty contains 25g of proteins, and nine essential amino acids
April 1, 2021
Sophie's Bionutrients, a next-generation sustainable urban food production technology company, has pushed the frontiers of plant-based food by developing burger patties made from microalgae.