Nutritionists, food scientists are developing more food and beverage solutions for the highly demanding—and highly specific—needs of infants and toddlers
The nutritional and organoleptic needs of the youngest demographic, as discovered by modern research and technology, are changing the creating of foods and beverages for infants and toddlers on a fundamental level.
Prepared Foods R&D Seminar speakers shared technologies for carbohydrate use in marinades, as well as ideas about reducing sodium and phosphates.
June 12, 2015
Carbohydrates added to marinade formulations help moisture management, improve yield, increase juiciness, bind protein and can increase tenderness or firmness of processed meats.
Formulators need cellulose, acacia gum and other ingredients to address demand for clean labels and products with reduced sugar or gluten. Prepared Foods’ R&D Seminar speakers shared their formulation tips.
June 12, 2015
There are various reasons for eliminating or reducing ingredients. The main one, of course, has to do with consumer preference.
More consumers are taking a “back-to-basics” approach to food. They want fewer and simpler ingredients, little to no processing and greater nutritional benefits.
Sluggish restaurant traffic growth and stalled sales in the center aisles at grocery stores are evidence that US consumers’ eating behaviors are evolving
June 9, 2015
Sluggish restaurant traffic growth and stalled sales in the center aisles at grocery stores are evidence that US consumers’ eating behaviors are evolving.
List contains food and non-food products that captured cumulative year-one sales of more than $7 billion.
June 9, 2015
Information Resources, Inc. (IRI), Chicago, identified last year’s most successful consumer packaged goods (CPG) in its “2014 New Product Pacesetters” report...