Going to formulate for the Big 8? Processors have no room for error when it comes to protecting for allergies and sensitivities to peanuts, tree nuts, shellfish, fish, eggs, wheat, soy or milk.
In all surveys prognosticating the biggest trends in the food and beverage industry for 2015, allergen-free formulation keeps landing at or near the top.
7-Eleven stores will offer exclusive items to help customers pursue “get-healthy” resolutions
February 17, 2015
Just in time for consumers’ health-related New Year’s resolutions, 7-Eleven, Inc., Dallas, introduced two premium, better-for-you snack bars under a new private-label banner, 7-Select GO!Smart.
Consumer concerns about preservatives and other ingredients are alleviated by natural, organic healthy halo
February 18, 2015
With “fresh” and “healthy” emerging as food industry buzz words, it’s easy to wonder if frozen foods—which almost inherently fail conjure connotations associated with either fresh or healthy products—still appeal to the majority of American consumers.
Two of the lesser-known provisions of the 2010 Affordable Care Act require that chain restaurants list calories on menus and menu boards; and that calories also be declared for foods sold in vending machines.
In creating holistic food concepts that highlight new and upcoming flavor trends, research chefs and product developers increasingly recognize the need to highlight both the textures and flavors consumers are drawn to, prefer and that evoke an emotional response.
Prepared Foods talks with Tom Preniczky, a research and development specialist at Sweet Street Desserts
February 17, 2015
Prepared Foods talks with Tom Preniczky, a research and development specialist at Sweet Street Desserts, a Reading, Pa., desserts manufacturer and foodservice supplier.
Confections makers understand that, while chocolate is universally the leading favorite flavor, merely throwing chocolate into a formulation can incite more disappointment than pleasure.