Once relegated to truck stops and the occasional convenience store, meat snacks have begun to enter the mainstream, riding the coattails of the convenient and high-protein bandwagons.
Soybean-based ingredients can be used in meat alternatives, as refined soy proteins, as tofu, alone, or mixed with other ingredients to simulate various kinds of meat.
In developing its Friazos product line for foodservice, Wells' Dairy needed multiple eams—both from within and outside the company—all in an effort to combine the ease of a dessert cup with the quality and presentation of a center-of-the-plate dessert.
Red Baron Stuffed Pizza Slices may appear similar to other handheld pizza snacks, but the unique flavors and shape required the efforts of a cross-functional team.
Inulin, one of the non-digestible oligosaccharides (NDO) extracted from natural sources, is one of a number of prebiotics making their way onto ingredient legends. Other prebiotics include FOS and fructans.
The morning meal may be regarded as the most important meal of the day, but consumers continue to avoid breakfast. In response, cereal makers have taken steps to stress the convenience of their products.
Changing consumer demands have led snack manufacturers on a long and winding road in recent years—from the low-fat craze of a few years back to the more-indulgent trends of today.