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Fake nuts can be as intricate as modified wheat gluten, or as simple as toasted whole grains

Nut-Free… and Lovin’ It

Alas, nuts—those popular powerhouses of nutrition, taste and texture—but they’re not for everyone

October 13, 2016

Nuts long have been considered part of a healthy diet, and they certainly are among the most popular snack ingredients around. But what if you can’t have them?

The Biggest Toblerone

The new Swiss chocolate item is 150 ounces

October 13, 2016

In order to always offer more Swiss chocolate to the world, swisschocolate-online.com, which has over 150 references, adds a new one with the biggest Toblerone tablet available on the market: a milk Toblerone of 4.5 Kg (150 ounces).

Fiore Di Latte Whole Milk Fresh Mozzarella

The whole milk fresh mozzarella tastes complex due to the unique flavor characteristics of 100% grass-fed milk

October 12, 2016

New Food & Beverage Products Video: This whole milk fresh mozzarella tastes more complex than most brands, solely due the unique flavor characteristics of 100% grass-fed milk.

Hormel Black Label Bacon

Hormel partners with comedian Reggie Watts to promote new bacon product

October 12, 2016

The Reggie Watts Bacon Experience fuses Watts’ love of bacon with his genre-busting style to bring to life an innovative musical experience using the sounds of bacon.

Citrus fruits, such as oranges and grapefruits, are high in vitamin C and are rich in antioxidants

Improving Immunity with Food

Approximately 50 million Americans suffer from some type of autoimmune disease, and all of these diseases impact diet

Stuart L. Cantor PhD

October 12, 2016

Research into autoimmune diseases has supplied evidence to link diet with disease incidence or progression.

The fusion of different cuisine ingredients and styles is beginning to transition from restaurant kitchens to meals and snacks for the mainstream

New Food Fusion Trends

Korean-Mexican, Japanese-Italian, Middle Eastern-Southwestern…all make for strange, but tasty, bedfellows

Dotty Griffith

October 11, 2016

American consumers have embraced a variety of ethnic cuisines and their flavors, the more authentic—and, in some cases, more exotic—the better.

Executive Chef Perspective: Fusion Foods

Prepared Foods discusses ethnic fusion trends with Christopher Koetke, CEC, CCE, HAAC, Vice President, School of Culinary Arts at Kendall College, Chicago

October 11, 2016

Prepared Foods' Q&A with Christopher Koetke on ethnic fusion trends.

Menu attributes that influence Gen Z consumers foodservice decisions

Influence of Gen Z on Foodservice

Darren Tristano

October 10, 2016

It’s time for operators to focus on the next generation of young consumers—Generation Z, a group that is coming of age and looking for foodservice that satisfies its food cravings.

Tropicana Essentials Probiotics

New probiotics beverage will be available in three flavors: Strawberry Banana, Pineapple Mango and Peach Passion Fruit

October 10, 2016

Ahead of its 70th anniversary, Tropicana, a brand of Purchase, N.Y.-based PepsiCo Inc., announced the launch of Tropicana Essentials Probiotics, a new 100% juice with probiotics.

Nestlé NESQUIK Protein Plus

The new flavored milk beverage is made with 23 grams of protein and delivers taste along with a heightened nutritional profile

October 7, 2016

NESTLÉ NESQUIK introduced Protein Plus, a new product line for adults young at heart who desire the taste of chocolate milk, but want more protein in their daily diets.