For several years now, companies operating in the processed foods industry have sought to increase growth and profits via the well-tread, well-proven path of improving production efficiency, with good reason. Tweaking manufacturing and supply chain processes or implementing more advanced ERP or MRP systems have generally resulted in improved margins in this competitive business. 
within the firm boundaries of a company’s research and development department. Many manufacturers and suppliers continue to operatewith such a business model. However, there’s increasing attention to the concept of “open innovation,” a term coined in 2003 by Henry Chesbrough, a professor at the University of California-Berkeley.
'garlic capital of the world'' you’ll smell this litt le bulb before you see it. Just stroll past an Italian restaurant and you can't miss its piquant aroma. Th e fl avor it lends is unmistakable and essential in everything from classic American comfort food to all kinds of multi-cultural cuisine.
Although only recently accepted into the international food lexicon, umami, the fifth taste stretches back into the annals of food history. Many popular foods and seasonings evoke the umami taste, although it remained unidentified in a scientific sense.
gender and cultural differences exist, almost universally a comfort food evokes pleasant memories. Comfort foods help soothe anxiety and stress while satisfying a deep longing for a return to simpler times.
Every day, 11,000 baby boomers turn 50, and many thousands more are reaching retirement age. However, this generation anticipates experiencing a different style of retirement than their parents before them. As that tidal wave of marketing influence, the baby boom generation, starts to reach age 65 and older, food processors and manufacturers need to consider the nutritional and health needs of an aging population that is redefining the “senior years.”
The versatile egg and its associated products have proven their versatility and multi-functionality in a number of formulations but perhaps no more so than in gluten-free foods, an emerging trend whose products benefit from the egg's ability to mimic the structure gluten provides.
guidelines to reduce the amount of sodium in their diet, and the market is responding. Innophos offers an innovative solution to subtract sodium from meats, baked good and cheeses. 
Egg products can add a clean or netural flavors and feature a fuctional profile that can assist in creating reduced-sodium and other formulations. 
provides a wide range of benefits in product formualtions, has led to their use in a variety of new products, from indulgent foods to sports enhancement products.
Antioxidants are gaining prominence in a multitude of products. While most consumers know antioxidants are “good for them,” which ingredients are beneficial and why remain a mystery. New classification systems, further research into antioxidant properties and the ability to make claims will help inform the public. 
Health researchers have shown increased interest in Omega-3 for decades.First, the dietary supplement industry and, now, the food industries have caught on to the idea that food products containing Omega-3 are a significant marketplace opportunity.
roughly a half trillion dollar business. To succeed in this very competitive arena, food companies must develop and market products that appeal to today’s consumers.
American consumers are seeking novel flavors and tastes. Manufacturers are responding with interpretations of well-known dishes and new creations. Prepared Foods’ exclusive flavor survey examines the trends expected to impact formulators and manufacturers the most. 
rising childhood obesity rates and on-the-go lifestyles challenge manufacturers to develop and promote products that satisfy both kids and parents. 
As the outlook for cereal bar growth blurs, the future hinges on hitting ample target markets with relevant, multi-dimensional products. 
reversing itself, although challenges remain. Prepared Foods’ “R&D Trends: Weight Control Formulations” survey looks at manufacturers’ attitudes toward product positioning and ingredients for weight control.
Despite lagging sales and lack of FDA approval for health claims, the soy industry is far from giving up. Recent innovations promise to revitalize and reinvigorate consumers’ interest in soy-based products. 
and sour flavors are driving sales of confections for adults and children. The candy market continues to grow, capitalizing on the latest trends and benefiting from a number of ingredient innovations. 
Responding to foodservice consumers’ demands for a wider selection of natural items, Hormel Foods implemented a new technology to present a natural line of sliced meats and, in the process, displayed the teamwork and innovativeness that were key to its 2006 Spirit of Innovation Award—Foodservice. 
key market for manufacturers in recent years, as timestruggling yet health-conscious consumers seek a quick, convenient means to maintain their overall health. Functional foods would seem to fit the bill perfectly; however, manufacturers be warned: consumers may not embrace claim-touting new products. 
sweeteners is key in product success. Potency is affected by other sweeteners and factors such as temperature, viscosity, pH and the medium the sweetener is used in.
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PreparedFoods.com' Special Reports section provides visitors access to a growing list of original food & beverage industry Trend and Market Analysis Reports.
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Foundation for Innovation Long before the economy began to tank, ingredient manufacturers recognized a way to help food and beverage makers simultaneously get the most out of ingredient systems and streamline the
R&D process. The theory of “who knows our ingredients better than we do?” led a succession of ingredient companies to establish a new generation of product development facilities. These range from simple test kitchens to multimillion dollar research centers replete with the latest in high-end/high-tech equipment and a full staff of degreed professionals. Each of the companies represented here highlight some of the ways food industry suppliers continue to invest in the essential resources necessary to build their offerings and, more importantly, continue to improve the foods that consumers need to live healthy, active lives. We anticipate that these profiles might give you a moment to pause and reflect on the state of research and development at your own company, and make your own plans for future development. |
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Health-Conscious Meets Big Flavor: The New Taste of Better-For-You Foods This exclusive digital feature explains how, as
part of better-for-you formulating, food scientists can use dairy flavors to improve taste while at the same time keeping foods economical and convenient-all important qualities for the busy, yet health- and price-conscious consumer.
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The Secret's Out of the Shell This exclusive feature from Prepared Foodshighlights
the recent findings that eggs and egg ingredients are lower in cholesterol and higher in vitamin D content than previously recorded. Rich in choline, lutein and zeaxanthin, and key in boosting the nutritional properties of gluten-free foods, eggs continue to score big as a functional, nutritional, natural ingredient choice.
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Emerging Milk Protein Opportunities  Milk is a rich source of nutrients that can befractionated into a wide range of components and used as ingredients to boost the protein value of foods and beverages. Next-generation dairy ingredients gaining attention are whey proteins isolated directly from milk. Research indicates that these whey proteins have both similar and different attributes as traditional whey proteins isolated from cheese whey.
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Searching for Stability in a Volatile Industry? 
As food regulations change or rumors of change swirl through the industry, it translates into far morethan a simple label adjustment, especially when you add in the subsequent formulation and equipment considerations. Companies need to maintain product texture, taste, appearance and ultimately cost in order to retain customer loyalty as they face each individual reformulation challenge. Sorting it all out can keep an R&D department tied up in knots for months.
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Growth Through Product Innovation
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Collaborating to Innovate
Historically food product development occurred |
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Eggs can do that, too! 
Some say fire is mother nature's way of cleaning up the forest, ridding the environment of superfluous elements. This parallels financial recessions, which encourage a reduction in clutter and a return to basics. Indeed, today’s consumers are looking for ways to purify and simplify, and they’re starting with their diet. |
Garlic: The Root of it All
Follow your nose. En route to Gilroy, California, the |
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A Taste of the Future
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What's Old is New Again: There's Comfort in Eggs
Comfort foods - every country has them. And while |
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Will You Still Feed Me, When I'm 64
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NuVal Nutritional Scoring System
Q: What is the NuVal Nutritional Scoring System |
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Egg Products = Gluten Solutions
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Looking for Lower - Sodium Solutions
More consumers are looking to follow the dietary |
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Sodium Reduction: Mining the Possibilities
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Eggs' Role in Healthy, Popular New Products
The versatility of eggs, a wholesome ingredient that |
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Antioxidant Products: Nutritional Science and Marketplace Opportunities
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Flax Heart Health
Flax use up as health benefits better realized. |
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The Truth About Omega 3: Get all the Helath Benefits of EPA and DHA from Fish Oil ... the Best Source of Omega - 3!
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New Products Trends: The New Egg in Town
The retail packaged foods and beverage industry is
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Courting Flavor
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Kids' Snack Attack
Kids are notorious snackers. Marketing to kids, |
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A Grainy Picture
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Turning the Tide
The trend toward increased obesity may be |
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Soy-based Food and Drink
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Confronting Confectionery
Chocolate lovers are certainly not afraid of the dark, |
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Natural, Any Way You Slice It
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Claiming a Function
Foods with functional benefits have emerged as a
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Sporting News
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Sweetening the Pot
Using the right sweetener or combination of |
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The Food Retail in the United StatesIndustry Profile is an essential resource for top-level data and analysis covering this industry.This comprehensive report includes vital data on market size and segmentation, as well as textual and graphical analysis of market growth trends and leading companies. |
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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 2012 is now available!
Where the buying process begins in the food and beverage manufacturing market.
Visit www.foodmaster.com to learn more.
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