January 10, 2012
While the FDA continues to hem and haw on a standard for gluten-free, new products touting their lack continue to come to market.
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January 10, 2012
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).
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January 10, 2012
A study from the Organic Trade Association (OTA) finds some 78% of American families indicate they are choosing organic foods.
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January 10, 2012
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.
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January 16, 2012
There appears to be little stopping coffee’s popularity. The aroma and taste of this rich beverage are influenced by a multitude of factors.
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January 30, 2012
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.
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January 17, 2012
The troubled economy has brought about a number of changes in the way people shop for food. Companies that engage the whole family in shopping; recognize the growing number of shoppers with food allergies; and use innovative marketing methods are most likely to meet with success.
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January 10, 2012
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.
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January 10, 2012
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.
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January 10, 2012
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.
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January 10, 2012
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.
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January 28, 2012
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.
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January 24, 2012
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.
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January 24, 2012
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.
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January 27, 2012
Coca-Cola is revamping its can packaging, switching from the longstanding and iconic red label to a whiter hue.
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January 24, 2012
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.
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January 24, 2012
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.
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January 24, 2012
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.
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January 24, 2012
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.
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January 24, 2012
Every country has its favorite cheeses for creating any number of cheese dishes.
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January 24, 2012
The flavors of foods consumers crave can vary depending on what the date on the calendar shows.
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January 1, 2012
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.
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January 18, 2012
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.
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January 26, 2012
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.
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January 26, 2012
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.
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January 26, 2012
Nigay, maker of specialty caramels in France since 1855, has more than 300 products comprising four ranges in its portfolio to appeal and inspire.
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January 26, 2012
The Lempert Report’s top ten food trends to watch for 2012 include two of special note.
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January 26, 2012
Functional Technologies Corp. recently reported the development of a 3rd generation of its proprietary, acrylamide-preventing (AP) yeast platform.
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January 26, 2012
Solbar, a producer of specialty soy proteins, recently launched two new advanced products to expand its line for meat and poultry applications.
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January 26, 2012
Fiberstar Inc. and Gum Technology have formed a collaboration to create Hydro-Fi, an all new line of texturizing ingredients for the food industry.
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January 26, 2012
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.
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January 26, 2012
Since 2009, Jungbunzlauer has produced zinc citrate trihydrate, a high-quality zinc salt for food, pharmaceutical and cosmetic applications.
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January 25, 2012
Blueberries add fruit identity, texture, color and flavor excitement to sauces, marinades, salsas, etc., by bringing out the best in the foods they “dress.”
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Food Master 2012 is now available!
