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Savory Sola Bars

In the U.S., $1 out of every $10 now spent on packaged foods goes toward sweet and savory snacks

May 16, 2016

As the dismantling of the traditional three sit-down meals routine takes place in America, a new eating trend is emerging, one focused on mini-meals and healthy snacks.

The Evolution of Eating

A mix of generational, life stage, and aging influences will inform the future of eating in the US

May 13, 2016

Age, ethnicity, life stage, and values also influence current and future eating behaviors, based on a recently released NPD study that leverages 30 years of actual consumption data to quantitatively determine what is myth and reality about eating patterns among the generations.

Curate Kids Snacks

Curate Kids combines wholesome ingredients and kid-friendly flavors to help parents exert influence over a child’s snacking behavior

May 12, 2016

With the launch of Curate Kids – a new line of nutritious snack bars made with good-for-you ingredients in kid-approved flavors – parents don't need to compromise.

Oil Technology in Food Product Development

Demonization of oils and fats has retreated, but lipid technology is still going strong

Judi Adams, leading expert on grains and whole grains marketing and applications

Judi Adams MS, RDN

May 11, 2016

The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.

Sugarless products were the primary "diabetic foods" for decades and heavily used artificial sweeteners

Developments in Diabetic Foods

New sweeteners and fat blends help food developers up their diabetes game

Stuart L. Cantor PhD

May 11, 2016

Although onset of type 2 diabetes typically develops in adulthood, it has been occurring with alarming frequency in children.

Stressed Americans Drive Salty Snack Market

Three in five consumers are eating salty snacks as a stress reliever

May 11, 2016

In 2015, Mintel research found that half as many consumers (25%) snacked because they were bored.

Spices and herbs are becoming more central to today's food product development and innovations

Spices Spark Food Products Development

Spices grab consumer attention and hit the palate with exciting bursts of flavor

Didi Davis

May 10, 2016

It’s no secret that spices and herbs are becoming more central to today’s food innovations.

Stephen Hodge, CEC, Senior Executive Chef, ConAgra Foods

Q&A with Stephen Hodge, Senior Executive Chef, ConAgra Foods

A senior executive chef’s perspective on spice trends

May 10, 2016

Prepared Foods talks spice flavor and formulation trends with Stephen Hodge, a senior executive chef with ConAgra Foods, Omaha, Neb.

Organic Probiotic Waters

Uncle Matt’s introduces cold pressed, fruit infused probiotic waters

May 10, 2016

This functional water beverage line combines proven, patented probiotics with cold-pressed, fresh-squeezed organic citrus juice, as well as real organic citrus peel, which contains antioxidant flavonoids.

Gluten-Free Pita

BFree Foods adds pita breads to gluten-free lineup

May 9, 2016

Like the rest of BFree’s products, the new pita offering is free from gluten, wheat, dairy, eggs, nuts and soy, making it safe for people with food allergies and other dietary restrictions.