Curries are a centuries-old staple in Southwest and Southeast Asian cuisines that saw popularity in mainstream America predominantly in restaurants until only a short while ago.
Prepared Foods’ R&D Seminars showcase how foods and beverages can be fortified to improve functional characteristics and meet consumers’ ever-growing protein demands.
April 9, 2015
Next Generation Food Ingredients: Microalgae and Pea Protein in Culinary and Bakery Applications
Microalgae, a proprietary ingredient, is grown under controlled systems, feeding pure, plant-based feed (sugar, minerals, vitamins and purified water); creating multiple whole food outputs containing lipids, proteins, fibers, phospholipids and micronutrients.
Improvements include positive nutrition steps such as increasing protein, fiber, vitamins and minerals
April 6, 2015
General Mills, Minneapolis, says it has improved the health profile of 76% of its US retail sales volume since 2005, when it first established a “Health Metric” to encourage progress on nutrition and health improvements.
Consumer search for alternatives to sugar-rich carbonated beverages drives segment growth
April 9, 2015
Despite rising levels of interest in recent years, ready-to-drink (RTD) or iced teas still accounted for a relatively modest 7.5% share of global soft drinks launches recorded by Innova Market Insights in 2014.