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Meat Your Protein Partner! OSI Group Execs Talk R&D, Culinary Trends
Meat Your Protein Partner! OSI Group Execs Talk R&D, Culinary Trends
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Snacking in AmericaAbout eight of every 10 in-home snack food eatings are considered to be a snack-oriented convenience food versus other foods, regardless of time of day.
New FlatbreadThe Kontos Greek Lifestyle Flatbread has 15g of protein, 21g of carbs, just 2g of sugar and 190 calories per serving.
Impact of a Protein-rich BreakfastThese new findings in teen breakfast skippers is consistent with past research in adult men that demonstrated the benefits of including lean pork in three daily meals.
Better Than BouillonSoutheastern Mills used the Research Chefs Association’s Culinology Expo to showcase an extensive line of seasoning blends, rubs and marinades; sauce, gravy, soup and baking mixes; food bases; and broth concentrates.
Probiotics and EnduranceThe researchers also contend probiotics have the potential to help improve immune function and maintain gut health during periods of intense exercise.
Up in SmokeThe federal government does not track smoked seafood consumption, but sales at 18,000 supermarkets, mass merchandisers and club chains jumped 17% last year.
Size of the World's Sweetener MarketThe sugar substitute market is dominated by the North American region, accounting for 49.0% of the market share in 2012.
Food and Parkinson'sAs consumption of edible Solanaceae -- a flowering plant family with some species producing foods that are edible sources of nicotine -- increased, the risk of Parkinson’s decreased.
Pacific Adds Organic Refried BeansThe organic refried beans can be used in traditional Mexican dishes, as a meat alternative for lasagnas and pizzas, and even for thickening up creamy soups.
New FlatbreadThe Kontos Greek Lifestyle Flatbread has 15g of protein, 21g of carbs, just 2g of sugar and 190 calories per serving.
MultimediaVideosNew Product ReviewBlog
Introducing Research Reduction, a Prepared Foods blog
Jump-start your ingredient, formulation and market research by sifting news, trends and product information and presenting results in easily digested information capsules. Search results can be overwhelming. Research Reduction does the legwork for you. PREPARED FOODS STORE Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Food Master
Where the buying process begins in the food and beverage manufacturing market. Visit www.foodmaster.com to learn more. STAY CONNECTED
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EventsAugust 14, 2013
Natural, from the Shopper’s PerspectiveJoin us as Barbara Katz, president of HealthFocus International, presents the keynote address at Prepared Foods’ R&D Applications Seminar-Chicago, August 14-15, 2013, at Renaissance Chicago O’Hare.
June 4, 2013
Food Microbiology Short CourseWebinarsOctober 25, 2012
Sweetener Strategies: Building Your Brand on Consumer NeedOn-Demand In these cost-conscious and competitive times, food and beverage manufacturers need product development strategies based on the reality of consumers’ purchase attitudes and behavior. December 13, 2012
Sweeteners: The New ConversationOn-Demand Have you heard? Consumers are talking about sweeteners in a new way, and what they have to say may surprise you. They’re saying, “It's total added sugars that matter, not which type of sweetener.” PARTNERS
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