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Honey Bunches of Oats Breakfast Biscuits

New on-the-go breakfast option makes mornings easier

July 15, 2015

They’re made with 100 percent whole grain to provide families with long-lasting energy no matter where their busy mornings take them.

Food Science Meets Food Safety

As consumer demand for clean label products continues to rise, processors’ use of natural antimicrobial ingredients is trending up.

Heidi Parsons, Contributing Editor

July 14, 2015

A growing chorus of consumer voices is calling for processors to change their tool sets—to eschew synthetic ingredients with complex chemical names in favor of simpler ingredients that exist in nature.

Developing functional foods for consumers older than 65

Developing Functional Foods for the “Silver Generation”

Consumer older than 65 are determined to enjoy their golden years with more mobility, independence and proactive nutrition

Kantha Shelke PhD, CFS

July 14, 2015

Aging is inevitable; the CDC projects of 70-75 million Americans in the 65+ age range by 2030—meaning roughly one fifth of the US populace is currently primed for healthy aging and enhanced quality of life.

Food Science Trends, Topics and Technologies

Prepared Foods’ annual R&D Seminars give attendees three dimensions in food and beverage trends, topics and technologies.

July 14, 2015

Let’s face it: movie theater 3D glasses aren’t fashionable eyewear. Nevertheless, a 3D motion picture experience would be disappointingly flat without them.

Demand for Fats and Oils in Food Product Development

Edible oil producers are presenting multiple technologies and solutions to meet exponentially growing demands of consumers and manufacturers

David Feder , RDN

July 14, 2015

In an industry like food ingredients that is seemingly defined by the need for constant innovation, edible oils might seem to be fairly humdrum.

Which is Better, Ice Cream or Pie?

New survey finds that Americans prefer ice cream to pie during summer months

July 14, 2015

Millennials, more than any other age group, say ice cream is their favorite summer food. Americans are more than twice as likely to name ice cream (65%) over pie (27%). And sweet, creamy ice cream treats hit the spot for more Americans than summer's savory standbys of burgers (63%), hot dogs/brats (52%) and ribs (45%).

Kellogg's Introduces Six New Breakfast Foods

Kellogg's Origins is a collection of six items including flake-based cereals, granolas and mueslis that combine ingredients like nuts, grains and fruits

July 14, 2015

Toasted oats. Quinoa. Berries. In today's food landscape, people are seeking wholesome foods that are simply prepared. In fact, 51 percent of people look for food with recognizable ingredients.

BBQ IQ

Hard-bound tradition comes to a stop when the masters of barbecue gather to discuss what’s the best sauce, marinade, rub or mop

Chuck Jolley, Contributing Editor

July 13, 2015

American barbecue does not always take well to anything new, according to Paul Kirk, often called the “Baron of Barbecue”.

Barbecue meats, sauces and flavors: a chef’s perspective

Prepared Foods talks with Andy Husbands, an award-winning chef, author and television personality

July 13, 2015

Prepared Foods talks with Andy Husbands, an award-winning chef, author and television personality as well as executive chef-owner of the Tremont 647 and Sister Sorel restaurants in Boston.

CLIF offers alternative foods, forms and flavors for energy

Energized Energy Food, Beverage Market

Growing energy drink and food markets attract mainstream sales, specialty competition

Lu Ann Williams

July 13, 2015

Rising consumer concerns about health, growing awareness of the benefits of exercise and the perceived need to cope with increasingly busy lifestyles have combined to boost demand for performance-related foods and beverages.