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Meat Your New Solution

Extrusion-processed plant proteins mimic the attributes of real meat

November 30, 2020

Consumer preference is shifting toward plant-based meat substitutes perceived to be healthier for people and the planet. Meat analogs present an opportunity for food manufacturers, but they can be challenging to produce in order to deliver pleasing taste and texture.

Better by the Bottle

On-trend retail sauces, marinades help at-home consumers add greater appeal to meals

Juliet Greene

November 27, 2020

COVID-19 has been the great disruptor of 2020 and it shows in the sauce and marinade flavor profiles currently trending. With many restaurants on either hiatus or using abbreviated menus for dine-in or take out, grocery retail trends are leading the way for manufacturers.

Sovos Brands Names New R&D Leadership

Wendy Behr to take on role as chief R&D officer

October 6, 2020

Sovos Brands announced that Wendy Behr has joined the company as chief research & development (R&D) officer. Behr brings 30 years of experience in lead research and development roles at organizations including Keurig Dr Pepper, WhiteWave and Diageo.

R&D Applications Showcasing: Natural Sweeteners

A collection of natural sweetener ingredients for food and beverage product developers

September 18, 2020

Prepared Foods surveys natural sweetener ingredients for use in food and beverage product development.

Consumers, Processors Shift Focus to Growing Plant-Based Seafood Market

Sea Food Differently

Jacquelyn Schuh

September 17, 2020

Now that plant-based alternatives for conventional meat products have entered the mainstream, there's a new wave to catch: the fast-growing market for plant-based seafood.

Plant Based Foods 2.0

How research chefs are moving consumers closer to plant-centered eating

Amelia Levin

August 28, 2020

Plant-based is here to stay. In fact, it likely will be even more of a wave in the future, due to the growing desire among consumers to cut down on, or completely eliminate meat consumption for health and/or out of concern for the environment.

Dippin' Dots Debuts New Manufacturing Facility

Flash-frozen beaded ice cream brand expands use of technology to more industries

August 12, 2020

Dippin' Dots, a flash-frozen beaded ice cream company, opened a new manufacturing facility focused on supporting the demand for Dippin' Dots Cryogenics, L.L.C., an arm of the company that lends the brand's patented technology and equipment for applications to industries beyond ice cream.

Hostess Brands Opens New Innovation Lab

New R&D facility is designed to develop differentiated products and conduct sensory and focus group tests

August 7, 2020

Located in Lenexa, Kan., the Hostess Innovation Lab employs around 20 researchers, product testers and bakers whose mission is to create new snack cakes that resonate with consumers and bring moments of joy to daily life.

PURE Bioscience Appoints New Leadership

Jason Kawata to take on role as vice president of technology, food division

July 30, 2020

PURE Bioscience, Inc., creator of the patented non-toxic silver dihydrogen citrate (SDC) antimicrobial, announced the appointment of Jason Kawata as its new vice president of technology, food division.

Want Brilliant Blues? Optimizing Spirulina Involves Factors of Heat and Acid

Spirulina is a protein that can be denatured with an excess of either heat or acid, resulting in color degradation (fading), coagulation, and agglomeration of particles

July 23, 2020

Spirulina, a microalgae containing a naturally occurring blue pigment called phycocyanin, is currently the only clean-label blue colorant approved for confectionery applications.