Prepared Foods

2013 May

Check out the May 2013 edition of Prepared Foods

Cover Story

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Cover Story

Building up Meat and Poultry

Meat seasoning has seen a boost from dry rubs, especially those including specialty gourmet sea salts--smoked salts, herb- and spice-infused salts, and volcanic salts.
Didi Davis
May 15, 2013
The creative uses of rubs, spices, sauces and condiments has grown, as trends move more boldly into exotic and ethnic flavors.
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Features

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Ingredient Challenges

Designed for Diabetes

With the continued emphasis on foods and beverages as pathways for diabetic control, there are many ingredients help formulators to make great-tasting, new diabetic products.
Stuart Cantor, PhD
Stuart L. Cantor PhD
May 15, 2013
The CDC believes that, as of 2010, almost 80 million American adults aged 20 or older could be considered as pre-diabetic. And, in a CDC report released just six weeks ago, only 11% of the Americans who are at risk for diabetes are aware they are at risk.
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Using Colors Successfully

Speakers at Prepared Foods’ R&D Seminars discussed applications for naturally derived colors, and some common misconceptions about FD&C color additives.
May 15, 2013
Color plays a key role in food choice, influencing taste thresholds, sweetness perception and food preferences. So explained Jennifer Brown and Glen Dreher, Ph.D., global application scientists at DD Williamson, in their “Natural Colors: Application Workshop.”
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New Product Trends

Life by Chocolate

Chocolate is riding a wave of success, buoyed by its reputation as a decadence and by an increasingly positive health profile.
William A. Roberts, Jr.
May 15, 2013
According to the Markets and Markets report, “Global Chocolate, Cocoa Beans, Lecithin, Sugar and Vanilla Market by Market Share, Trade Prices, Geography Trend and Forecasts (2011-2016),” the global chocolate market stood at $83.2 billion in 2010 and will reach an estimated $98.3 billion by 2016.
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R&D Applications

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Natural Color From Field to Fork

The Diana Colour’Impact line includes a full palette of all natural colors, including red, yellow and orange.
May 15, 2013
It has become a global trend. Food and beverage manufacturers are reformulating; eliminating artificial colors; and replacing them with natural alternatives.
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Columns

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New Product Trends

Hitting the Shelves: Dairy Dips

The precipitous dip in milk consumption has manufacturers adopting a variety of methods to staunch the bleeding sales.
William A. Roberts, Jr.
May 15, 2013
According to USDA statistics, per capita U.S. milk consumption has fallen nearly 30% since 1975, and the decades-long decline has accelerated further in the era of bottled waters and energy drinks.
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New Product Trends

Hitting the Shelves: Tweens and Greek

Plenty of product launches attempt to reach a younger demographic, but for its launch of a new probiotic yogurt drink, General Mills targeted a slightly older group: tweens.
William A. Roberts, Jr.
May 15, 2013
Stonyfield is not alone in marketing a Greek yogurt product to younger consumers. But, for its launch of Pro-Force under its Yoplait brand, General Mills opted to aim for a slightly older consumer.
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New Product Trends

Hitting the Shelves: Shake it Up

The iconic Hershey brand graces a range of ready-to-drink milkshakes, and a new extension takes the like into dark territories.
William A. Roberts, Jr.
May 15, 2013
Like the Stonyfield line of yogurt smoothies, Hershey’s Milk & Milkshakes likewise promise no high-fructose corn syrup in a variety of flavors.
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New Product Trends

Hitting the Shelves: Hey, Kids!

A new launch from Stonyfield targets children with flavor and parents with a healthy profile.
William A. Roberts, Jr.
May 15, 2013
Stonyfield has introduced its first drinkable yogurt for children: YoKids Smoothies, made with real organic fruit and vegetable purées.
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Editorial Views

Untold Innovation Story

Processors and ingredient suppliers are building new innovation centers from coast to coast.
Bob Garrison, Chief Editor
Robert Garrison
May 15, 2013
“Processor innovation.” Those words should be synonymous with food and beverage. They should roll off the tongue as naturally and easily as “cookies and crackers.”
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Departments

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Showcasing: Side Dishes

No Knife Needed

New, hearty ravioli features tender, grilled hangar steak and Portobello mushrooms.
May 15, 2013
Joseph’s Gourmet Pasta says its Steak & Portobello Ravioli is so authentic and hearty, a restaurant patron might reach for a knife.
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New Product Trends

Going Global – Smoothies

The UK, in particular, has seen a variety of launches in its crowded smoothie market, but dairy-based drinks are turning up in a host of new places around the world--and in a multitude of forms.
William A. Roberts, Jr.
May 15, 2013
Smoothie manufacturer Savse may be better known in its home country of Georgia, but the Eurasian company has launched a range of smoothies in one UK retailer and plans to add more.
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Culinary Creations

Meaty Material

Americans continue to embrace meat consumption, with the protein featured in four out of five meals eaten at home and away.
May 15, 2013
Despite the “Meatless Monday” movement and foodservice operators’ heightened focus on offering vegetarian options, American consumers say that about four out of five meals eaten at home or away contain meat.
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Showcasing: Side Dishes

Tantalizing Option

Breaded dill pickle spear is an out-of-the-ordinary appetizer, side or snack.
May 15, 2013
Research suggests 40% of Americans prefer to snack through the day, rather than eat three square meals.
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Showcasing: Side Dishes

Sweet? Twice is Nice

Restaurant-quality, twice-baked sweet potato is the ideal side dish, lunch entrée.
May 15, 2013
It’s a side dish that’s big on color (orange) and operator convenience (microwaveable).
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Showcasing: Side Dishes

Convenience by Request

New casserole mimics oven taste, appearance with sliced potatoes and cream sauce.
May 15, 2013
Reser’s Fine Foods says new Reser’s Special Request Baked Scalloped Potatoes give operators “fresh-out-of-the-oven taste and appearance” without the need for an oven.
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Products

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Abstracts

Natural, Sustainable Vanillin

International Flavors & Fragrances and Switzerland’s Evolva Holding have entered into pre-production phase to develop and scale-up natural vanillin for commercial applications.
May 15, 2013
International Flavors & Fragrances and Switzerland’s Evolva Holding have entered into pre-production phase to develop and scale-up (via a third party) natural vanillin for commercial application through a cost-effective, natural and sustainable route.
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Abstracts

Cut Salt, Boost Taste

DSM’s salt-reduction toolbox helps manufacturers reduce sodium in savory products by up to 50% without losing taste or mouthfeel.
May 16, 2013
DSM’s salt-reduction toolbox allows manufacturers to reduce sodium in their savory products by up to 50% without losing taste or mouthfeel.
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Abstracts

Coffee, Tea, Botanical Extracts

Autocrat’s new website is a comprehensive resource for regular and organic coffee extracts, premium black and green tea extracts, as well as botanical extracts for a variety of applications.
May 16, 2013
Autocrat LCC, a supplier of premium coffee, tea and botanical extracts to the global food and beverage industries, now has a new website.
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Abstracts

Natural Dried Fruit, Vegetables

Milne Fruit Products now offers its first MicroDried vegetables and two new powerhouse fruit varieties.
May 15, 2013
Milne Fruit Products has expanded its dried products line with its first MicroDried vegetables and two powerhouse fruit varieties.
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Abstracts

Coconut Water, Simple Blends

May 15, 2013
Working with coconut water concentrate (CWC) presents an opportunity to create a lower-calorie, 100% juice blend that is innovative, yet simple.
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Abstracts

New Vanilla Flavors

Solvay Aroma Performance introduces Govanil, a new range of vanilla flavors for cookies, biscuits, pastries, cakes, fillings and chocolates.
May 15, 2013
Solvay Aroma Performance introduces Govanil, a new range of vanilla flavors to revolutionize the way consumers taste and perceive vanilla notes in cookies, biscuits, pastries, cakes, fillings and chocolates.
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Abstracts

Sea Salt Specialist

SaltWorks says gourmet food manufacturers are realizing a big flavor difference between refined salt and unrefined, natural sea salt.
May 15, 2013
SaltWorks said it posted record sales in 2012, with gourmet salt sales up more than 40%.
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Abstracts

Stable Pricing, Consistency

New Cheese-Mor analog cheese blends improve textural and physical characteristics, reduce cost of imitation cheese products; and eliminate effects of casein price volatility.
May 16, 2013
Allied Blending & Ingredients (ABI) introduces Cheese-Mor, a new family of Analog Cheese Blends.
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Abstracts

Plum Natural, Plum Healthy

Sunsweet Growers’ natural plum-based ingredients help processors create new culinary possibilities while they remove chemicals, fat and sugar.
May 15, 2013
Sunsweet Growers, the world’s largest producer and marketer of dried plum products, has developed a line of industrial, natural plum-based ingredients.
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Abstracts

Natural Bacon Flavor

Flavor Dynamics offers well-rounded, not-too-smoky, umami- and meaty-based bacon flavor for blending with a variety of flavor characteristics and applications.
May 15, 2013
Keeping up with the latest trends, Flavor Dynamics Inc. (FDI) sees bacon combinations continuing to be one of the hottest food concepts.
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Abstracts

Beverage Color, Flavor Perception

D.D. Williamson studies show how food and beverage colors link to taste and visual appeal.
May 15, 2013
Many studies have linked the color of food and beverage products with taste and visual appeal.
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Abstracts

Fruit, Vegetable Powders

Naturex offers convenient fruit and vegetable powders for savory, sweet and baby food applications.
May 15, 2013
Naturex now offers convenient fruit and vegetable powders for savory, sweet and baby food applications.
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Abstracts

South American Flavor Bases

Fuchs North America introduces a line of six South American-inspired flavor bases.
May 15, 2013
Fuchs North America has introduced a new line of six South American-inspired flavor bases
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Abstracts

Safer Flax Seed

Grain Millers’ new SafeFlax is line of flax seed products treated with proprietary heat-stabilization and pasteurization to minimize risk of contamination.
May 15, 2013
After more than a year in development, Grain Millers introduces SafeFlax, a new line of flax seed products.
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Abstracts

Healthy, Safe Meat

Jungbunzlauer’s sub4salt cure helps meat processors to create cured meat products with up to 35% less sodium without compromising taste, texture and microbiological stability.
May 15, 2013
Jungbunzlauer offers several new solutions for healthy and safe meat products
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Abstracts

Smoothie Solutions

Grande Custom Ingredients’ Grade A Yogurt Powder helps processors add the authentic taste and texture of yogurt to products without drawbacks of perishable yogurt.
May 15, 2013
Grande Custom Ingredients’ Grade A Yogurt Powder helps food and beverage processors add the authentic taste and texture of yogurt to products without the drawbacks of perishable yogurt.
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Abstracts

Rice Bran Protein Ingredients

RiceBran Technologies has co-developed technologies to extract and concentrate high-value vegetable protein from rice bran.
May 15, 2013
RiceBran Technologies will launch a new family of ingredients based on rice bran protein under the trademark Proryza.
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