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Articles by Kerry Hughes

Ancient Whole Grains Now Mainstream

The prevalence of health conditions associated with the Western Diet leads many nutritionists to wonder, “Where did we go wrong?”


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Fruit Particulates' Benefits -- May 2010

Nutrition and government agencies around the world are hard at work trying to get people to eat fruits and veggies.
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Concentrated Omega-3s

There is a large gap between recommended and actual intakes of omega-3 fatty acids. Most dietetic associations, such as The Dieticians of Canada and the American Dietetics Association, recommend some
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Boosting Nutrition and Texture

Boosting Nutrition and Texture The grain market has been estimated to have grown 17% in 2008, according to market research publisher, Packaged Facts. A quote from its report, “The
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R&D: Satisfying Cellulose -- May 2009

Cellulose has been in the news recently for its use in the manufacture of the alternative fuel, ethanol. It is the primary structural component of the primary cell wall of
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R&D: Pure Sweetness -- May 2009

Stevia’s story is one of sweetness and intrigue--a little plant with all the qualifications of a protagonist in a good mystery novel. A native of Paraguay, it was used for
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Cost-reduction Considerations

The volatility of oil prices has increased shipping costs for all products, as well as raised the cost of ingredients and labor. Food prices have also risen and remain high.
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R&D: Pea Protein: The Good, Bad and Ugly -- January 2009

First, the bad and the ugly. Economic realities of higher raw material costs and shrinking margins hit home with everyone. 
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R&D: Chicken Soup for the Joints? -- January 2009

Arthritis is very prevalent in the U.S., with 27 million diagnosed. Osteoarthritis is projected to increase to 47 million by 2030.
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R&D: The Yeast of Our Concerns -- December 2008

According to the new report by Packaged Facts called “Market Trend: Low, Reduced and No Sodium or Salt Foods and Beverages in the U.S,” “less sodium” is classified with the
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2014 Prepared Foods


2014 December

The December issue of PF features cover story: Ingredients for Functional Foods, Beverages, and so much more!

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Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

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.

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Benecol Case Study: Reducing Cholesterol

Bread and Butter
Benecol is a brand licensed by Finnish company, Raisio Group. Branded products include a range of cholesterol-lowering food goods such as fat spreads, yogurts, milk, bread, and soy drinks. Market Line


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