A growing chorus of consumer voices is calling for processors to change their tool sets—to eschew synthetic ingredients with complex chemical names in favor of simpler ingredients that exist in nature.
Prepared Foods talks with Andy Husbands, an award-winning chef, author and television personality
July 13, 2015
Prepared Foods talks with Andy Husbands, an award-winning chef, author and television personality as well as executive chef-owner of the Tremont 647 and Sister Sorel restaurants in Boston.
Aging is inevitable; the CDC projects of 70-75 million Americans in the 65+ age range by 2030—meaning roughly one fifth of the US populace is currently primed for healthy aging and enhanced quality of life.
Rich Products was established by product innovation. Today we find this private, 70-year-old company is equally committed to new product and process innovation.
From flavor enhancement and blocking to formulating for an aging populace to carbohydrate systems for weight management—the future focus is on ingredients that promote better overall health
In his Prepared Foods R&D Application Seminar titled “Healthy Foods Can Taste Good!” Mel Mann, director-flavor innovation, Wixon, began by reminding the audience of the myriad conditions that must be met in order for food formulators to use the term “healthy.”
Rising consumer concerns about health, growing awareness of the benefits of exercise and the perceived need to cope with increasingly busy lifestyles have combined to boost demand for performance-related foods and beverages.
Prepared Foods’ annual R&D Seminars give attendees three dimensions in food and beverage trends, topics and technologies.
July 14, 2015
Let’s face it: movie theater 3D glasses aren’t fashionable eyewear. Nevertheless, a 3D motion picture experience would be disappointingly flat without them.
They say you can’t have it both ways. Yet that’s exactly want consumers demand. They want clean label foods and drinks. They also want foods with culinary adventure and quality.