When white cheddar began showing up in popcorn, crackers and tortilla chips back in the 1980s, it wasn’t just a Gen Y rebuttal to the glow-in-the-dark orange electric cheese foods of its youth.
Presenters at Prepared Foods’ R&D Seminars focus on flavor science and outline how to use on-trend flavors to appeal to the senses.
October 15, 2014
In his Prepared Foods’ R&D Applications Seminar titled “Exploration and Innovation of Exotic Flavors,” David Michael & Company’s George Ennis, vice president and chief flavor chemist, first discussed what factors are driving flavor innovation and outlined in detail some exciting exotic fruit/botanical flavors.
Asian foods are the second largest ethnic category in the United States after Hispanic foods, and are relatively long established, although the market has seen considerable change and development over the years.
New Tasty Brand product is USDA organic and verified non-GMO by the Non-GMO Project
October 16, 2014
Already known for organic and non-GMO fruit snacks and cookies, Tasty Brand Inc., Los Angeles, now offers what it says are the first Sandwich Crème Cookies both certified USDA organic and verified non-GMO by the Non-GMO Project.
New Greek yogurt has mild, creamy taste and texture
October 14, 2014
Whether consumers can’t get enough Greek yogurt, or could never get into it, Stonyfield Farm Inc., Londonderry, N.H., says it has a new product to please every food fan’s palate