2012 Prepared Foods

April 2012 Cover

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2012 April

Check out the April 2012 Edition of Prepared Foods.

Soy is Back

April 13, 2012
Soy’s reputation as an all-purpose, healthful ingredient was tarnished slightly by the same media that elevated it to panacea status. But, the dust has settled. For those recognizing soy contributes greatly to health via multiple components, it still is the go-to wellness ingredient.
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Frittatas to Tapas

April 13, 2012
Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.
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Choosing the Right Stabilizer

April 13, 2012
Formulating with stabilizers, whether using the various available starches or fibers, means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees through the science behind stabilizers.
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A World of Flavorings

April 13, 2012
The culinary landscape continues to shift as consumers seek ever-higher taste territory. Not satisfied with flavors and aromas that inspired them yesterday, they want something new.
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Reinventing a Classic

April 18, 2012
Quinn Popcorn takes an organic approach to snacks, promising “organic corn and non-GMO pure ingredients” in its “reinvented” microwave popcorn.
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Snack Attack

April 18, 2012
Presenting at the 2012 National Association of Convenience Stores (NACS) Leadership Forum, the NACS vice president of research Dae Kim delved into the importance snack sales play to this retail market. Kim noted the per-store sales of snacks (candy, salty, sweet and alternative snacks) stood at roughly $2,500 in 1975 but were a stalwart $13,500 in 2010. And, “while snacks draw about 10% of c-store trips, snackers dominate impulse sales (accounting for about 35%).”
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The Locavore’s Dilemma

April 19, 2012
It’s about time I got a word in edgewise. When Claudia O’Donnell introduced me in her farewell editorial (January), I didn’t think it would be another three issues before I could elbow my way onto this page. But, now that Chief Editor Bob Garrison and Trendmeister Extraordinaire Billy Roberts had their 15 minutes, it looks like I’m up to bat.
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The Blend is Nigh

April 18, 2012
An ancient healing tea is one of the latest beverage launches in the U.S. marketplace. Numi Organic Tea is adding a line of Pu-erh teas with such flavors as coconut, cardamom, basil mint, jasmine and ginger.
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Want Candy?

April 18, 2012
Although new product introductions in confections and snacks generally wait until the Sweets & Snacks Expo in May, this year has already seen several high-profile launches and announcements. Just Born Inc. is taking a heated approach to sweets with an even hotter version of its Hot Tamales.
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Brand New Day

April 18, 2012
Quaker Oats may have long been a staple of cookie recipes in consumers’ kitchens, but the brand is finally gaining its own packaged cookie line.
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Consumers Demand Healthy Snacks—Sometimes

April 18, 2012
Consumers are snacking more than ever. They also are increasingly “switching up” the kinds of items they reach for between meals, with both healthy and not-so-healthy snacks in demand.
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At the Mill

April 18, 2012
Flavor Mill’s Baked Potato Chips are available in Cheddar & Sour Cream and Original varieties, but the true selling point will be their kosher certification and lack of gluten. Each 9oz package contains 3g of fat, no cholesterol or trans fat, and only 0.5g of saturated fat.
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True Love

April 18, 2012
True North snacks launched amid quite a degree of fanfare several years ago, but the brand languished and eventually found a new owner: DeMet’s Candy Co. Today, the brand still promises “a guilt-free snack with no cholesterol, no artificial colors, no preservatives and no trans fats.” Recent months have seen a spate of new product introductions bearing the True North moniker.
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Abstract - April 2012

April 02, 2012
DuPont Nutrition & Health’s new patent-pending GUARDIAN CHELOX L is a blend of natural plant extracts with antioxidant properties. It combines strong metal chelation with free-radical scavenging to create an effective, non-allergenic natural solution to preserve the freshness of food emulsions, according to the company.
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2012 Prepared Foods

April 2012 Cover

2012 April

Check out the April 2012 Edition of Prepared Foods.
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