Items Tagged with 'food product development'

2025 will signal a marked acceleration of AI in marketing as companies move past pilot purgatory and can scale models that create highly personalized consumer interactions, automate processes, and provide predictive data and analytics strategies.

In 2024, consumers navigated a challenging economic landscape, balancing financial constraints with a desire for health-focused innovations. The year underscored a "value mindset," as shoppers sought ways to stretch their budgets without sacrificing their priorities.

Ohly’s Customer Innovation Center boasts an array of commercial equipment to mimic industry processes, including combi convection cooking, frying, meat processing, snack coating, and blast chilling. It provides a space where customers can work with Ohly’s application team on refining tailored recipe solutions and developing new ideas in line with the latest food trends. 

Umami, kokumi, and how they could change the culinary landscape of the future.

For a supplier’s perspective—and potential industry solutions—on the impacts of soaring cocoa prices,Prepared Foods interviewed PROVA’s President & CEO Muriel Acat and Senior Product Manager Marie Le Beller.

Whether you are a retail store, manufacturer, ingredient supplier, or a foodservice operator looking to capitalize on the next food or beverage trend, having relevant data allows you to make better decisions that affect your bottom line.

Botanical ingredients have been key components in culinary traditions worldwide for centuries, not only for their unique flavors but also for their ability to enhance and balance the taste profiles of various dishes. Spices and herbs, in particular, are powerful tools for both flavor enhancement and masking off-flavors.

Prepared Foods gets the inside scoop on foodservice new product development in an interview with Michael S. Zeller, Senior Corporate Executive Chef, R&D, at Simplot Food Group.

In the context of Asian cuisines, extracts and essences are typically used sparingly due to their high potency. This allows for significant flavor enhancement using minimal quantities. Primary examples include soy sauce and fish sauce (nuoc mam or nam pla). 

Planteneers’ new space can host customers for collaborative product development sessions with a full plant-based meat laboratory and a plant-based dairy laboratory (coming online soon-). The Aurora building also houses sales, distribution, marketing, product managers and R&D team members.