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Home » Publications » 2011 Prepared Foods

2011 Prepared Foods

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2012 January

Check out the January 2012 Prepared Foods

Cover Story

Success in Beverages

By Marie Spano

From sweetener systems to value-added proteins, energy drink and sports beverage formulations require creative solutions. Read More

Features

Keep it Simply

While the FDA continues to hem and haw on a standard for gluten-free, new products touting their lack continue to come to market. Read More

For its launch of a healthier take on sausage, Creta Farms removed a portion of the animal fat and replaced it with extra virgin olive oil. As a result of the reformulation, the sausages have up to 24% fewer calories and up to 53% less saturated fat than similar products. Read More

Organic Donors

A study from the Organic Trade Association (OTA) finds some 78% of American families indicate they are choosing organic foods. Read More

Going Global

By Donna Berry, Contributing Editor

At the Anuga food and beverage expo in Cologne, Germany, more than 6,500 food and beverage exhibitors representing 100 countries “spread” throughout the 10 specialized trade show halls (Bread & Bakery, Hot Beverages, Chilled & Fresh Foods, Dairy, Drinks, Fine Food, Foodservice, Frozen Food, Meat, Organic and RetailTec). Read More

Food Coloring 101

The color of a food or beverage is one of the most important aspects of its overall perception. The following Prepared Foods’ R&D Seminars discuss methods for measuring food color, as well as uses for beta-carotene, certified-organic colors and caramel colors. Read More

The Complexity of Coffee

There appears to be little stopping coffee’s popularity. The aroma and taste of this rich beverage are influenced by a multitude of factors. Read More

Healthy Beverage Formulations

New functional and nutritional ingredients, including those with clean labels; those targeted toward heart and bone health; plus an ingredient for skin hydration were all topics of discussion at one 2010 Prepared Foods’ R&D Applications Seminar-East. Read More

On the Sauce

By William A. Roberts, Jr.

The economic malaise has brought a return to cooking at home, and with that has come a boon for a number of industry categories, not the least of which is in marinades and sauces. While the segments comprising that category vary, bold flavors and authentically ethnic profiles are proving their worth among sauces and marinades. Read More

Campfire-inspired Cooking

By Allison Rittman

Grilled and smoked flavors, beans, other legumes and corn bread are typical elements of one of the ultimate examples of comfort cuisine—American campfire fare. Read More

Cosmeceuticals Find a Niche

By Philip Butta

As the Baby Boomer population ages and embraces a more youthful culture, the market for cosmeceuticals is expected to grow. Also, a look at the science behind antioxidants can help manufacturers understand and avoid labeling pitfalls. Read More

Given up for Lentil

Mediterranean Snack Foods Company has added Lentil Crackers to its Mediterranean Baked line. Promising to be gluten-free and featuring 6% of the recommended daily allowance of iron, the ingredient legend touts vegetable oil in the form of olive oil and/or sunflower oil and/or palm fruit oil. Read More

Columns

Just the Fats

The market for fats and oils continues to grow. Packaged Facts estimates the segment reached $9.2 billion in sales by the end of 2011 and forecasts it will hit $10.6 billion by 2016, buoyed by research supporting the role of specific types of fat in maintaining health. Read More

Part of the Process

Of course, oils are not exclusively purchased by consumers. In fact, one snack manufacturer is attempting to boost the nutritional aspects of its line—courtesy of an oil. Read More

Three of Life

Omega-3s and their nutritional benefits have been known for years, with people consuming them for ages. However, new research published in the journal Osteoarthritis and Cartilage indicates for the first time that omega-3 fats supplied by fish oil may “substantially and significantly” reduce the signs and symptoms of osteoarthritis as humans age. Read More

Knowing What’s What

American food shoppers have grown increasingly confident in the ingredient labels on foods and beverages found on store shelves. A survey of 566 mothers across the country shows some 80% feel confident they know what is in the food they are putting on their dinner tables; for 70% of them, this is because of the detailed ingredient labeling on products. Read More

IN BOX

For daily industry news updates, see the homepages of www.PreparedFoods.com and www.NutraSolutions.com.

White Out

Coca-Cola is revamping its can packaging, switching from the longstanding and iconic red label to a whiter hue. Read More

To the Future

By Claudia O'Donnell

One of the great things in life is constant change, but you need not look far for a foundation of stability and familiarity. Digital media offers ever more efficient and inexpensive methods of communications, yet Prepared Foods in print (originally Canner/Packer) is entering its 117th year as strong as ever. Read More

Teens and Fast Food Calories Perception

By Darren Tristano

The vast majority of adolescents apparently underestimate the number of calories they consume in meals purchased at fast food restaurants, according to new research. As reported in the October 5, 2011, Chicago Sun-Times, teens aged 11-20 were surveyed outside fast food chains in four U.S. cities. Read More

Best Chains

By Darren Tristano

Speaking of fast food, a new Zagat survey recently revealed the names of “America’s best and most popular chains,” according to a September 7, 2011, Los Angeles Times article. Read More

The World Says Cheese

Every country has its favorite cheeses for creating any number of cheese dishes. Read More

Consumers’ Flavor Preferences Tied to Seasons

By Darren Tristano

The flavors of foods consumers crave can vary depending on what the date on the calendar shows. Read More

Products

Blueberries Year-round

Blueberries add fruit identity, texture, color and flavor excitement to sauces, marinades, salsas, etc., by bringing out the best in the foods they “dress.” Read More

Natural Sodium Replacer

KaliSel is a high-purity potassium chloride (KCI) of natural origin. It is used as a substitute for sodium chloride (NaCl) in many areas of the food industry. Read More

Zinc Citrate Dihydrate

Since 2009, Jungbunzlauer has produced zinc citrate trihydrate, a high-quality zinc salt for food, pharmaceutical and cosmetic applications. Read More

Salty Perception

Nu-Tek Salt has developed a patented technology that minimizes the metallic note of potassium chloride to give a similar perception to that of salt. Read More

New Star Stabilizer

Fiberstar Inc. and Gum Technology have formed a collaboration to create Hydro-Fi, an all new line of texturizing ingredients for the food industry. Read More

Specialty Soy Protein

Solbar, a producer of specialty soy proteins, recently launched two new advanced products to expand its line for meat and poultry applications. Read More

Yeast: The Next Generation

Functional Technologies Corp. recently reported the development of a 3rd generation of its proprietary, acrylamide-preventing (AP) yeast platform. Read More

Men Shopping and Home-cooks

The Lempert Report’s top ten food trends to watch for 2012 include two of special note. Read More

150 Years of Specialties

Nigay, maker of specialty caramels in France since 1855, has more than 300 products comprising four ranges in its portfolio to appeal and inspire. Read More

When Opportunity Knocks, It Could be Gluten-free

Menu items with descriptions that reference gluten, cholesterol, sugar and other health-related topics are expanding on restaurant menus as more operators recognize an increasing number of Americans adhere to special diets. Read More

Shift Work and Diabetes Risk

Women whose jobs require them to rotate through day and night shifts (such as nurses) may be increasing their diabetes risk, especially if they maintain that schedule for a long period of time. Read More

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