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Premixes Mix it Up

At the root of any sound process is the formulation; with rare exceptions, getting things precise at this fundamental stage is the most critical step
Winston Boyd
Winston Boyd PhD
January 11, 2016

With ingredients that make up the large proportion of a formulation, process is relatively simple.


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Projections indicate fat-free and low-fat item sales will experience big growth in 2016

Fat Replacers

Fats play so many roles in foods that replacing them requires an in-depth understanding of every one of their multiple functions
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
January 11, 2016

Replacement of fat in formulations, without sacrificing taste and functionality, is a challenging (but blooming) opportunity for prepared food makers.


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Dannon Comments on 2015 Dietary Guidelines

One serving of yogurt is now part of recommended healthy eating patterns
January 11, 2016
The Dannon Company welcomed the the inclusion of one serving of yogurt in recommended healthy eating patterns, as exemplified by a sample day of meals, which shows how careful choices can help Americans consume a variety of foods to meet nutrient needs and balance nutrients to limit in the diet.
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Dang Onion Chips

Flavors include Sea Salt, Salt-n-Pepper, Chipotle Garlic and Applewood BBQ
January 11, 2016
The Onion Chips will be sold in four savory flavors: Sea Salt, Salt-n-Pepper, Chipotle Garlic and Applewood BBQ beginning January 2016.
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Chick-fil-A adds Kale to Menu

Partnership with Acclaimed Chef yields superfood menu item
January 8, 2016
The gourmet side was developed in collaboration with James Beard Award Nominee and Atlanta-based chef, Ford Fry of Ford Fry Restaurants.
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Nestle's new facility supports chilled and frozen R&D activities

New Nestlé R&D Center

New Nestlé R&D Solon reflects a new approach to comprehensive, coordinated product development
Bob Garrison
Robert Garrison
January 7, 2016

It’s a sunny mid-July morning, about 30 minutes before an open house at Nestlé’s new Research & Development center in Solon, Ohio.


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