Like all ZENB Pasta, ZENB Ramen features a single-ingredient noodle made from 100% whole yellow peas that maintains a chewy and springy texture which is key to an elevated, restaurant-quality ramen experience.

Joshi will focus on deepening consumer connections, expanding market reach in the US, leading the R&D organization and driving sustained growth for Nature’s Path’s portfolio of USDA Organic and Non-GMO Project Certified breakfast, baking, and snack brands. 

The eye-catching shades – including red, orange, yellow, green, blue, and purple options – will give attendees the chance to see how color shapes product appeal and influences the tasting experience.

The acquisition, which consists of a combination of DDC’s cash and stock paid out over four years, is expected to accelerate new product innovation for Omsom, with R&D anticipated to take half the time from idea to aisle. 

Prepared Foods gets the inside scoop on new product development from Stacey Kinkaid, US Foods vice president of product development & innovation.

“Texture and color influence the perception of sweetness. So, it is not just about the texture and physical attributes of the sugars but also of preparing the base ingredients in ways that can enhance the sensory experience of the food product," said Kantha Shelke, PhD, CFS principal of Corvus Blue, LLC. “Processing techniques, such as caramelization, roasting, drying/dehydrating, and fermentation can help enhance sweetness without the need for sugar, too."

In the new Aurora facility, Planteneers can: host customers for collaborative product development sessions with a full plant-based meat laboratory (with a plant-based dairy laboratory coming online soon after the ribbon-cutting), develop ingredient solutions that work for US consumers, and house sales, distribution, marketing, product managers and R&D team members. 

The center will engage partners from academia and industry to research, create, and commercialize new technologies, provide training for the emerging industry workforce, and gauge consumers' protein preferences.

The new manufacturing facility will produce Asian-style foods, primarily for Schwan's #1 Korean food brand bibigo, using state-of-the-art automated production lines. 

The trend toward global culinary exploration is driven by younger generations. Among those participating in our annual surveys, Millennials and Generation Z globally are somewhat more likely to express interest in more unusual, adventurous and exotic flavors.