Check out the October 2015 issue of Prepared Foods, featuring a look at the surge in non-wheat seeds and grains, how hand-held foods are becoming healthy, convenient meal solutions, and much more!
With consumer interest in “natural” and organic health foods on a continuing rise, endless possibilities are open for creative food formulators and marketers
Grains are enjoying a renaissance arising from a confluence of the natural/organic push; a “back to bread” trend that has restored artisanal and artisanal-style breads to star status; and—from two opposing directions—the gluten-free wave.
Consumers are driven by the desire to maximize time, and that doesn’t change when it comes to mealtimes. More meals are eaten on the go than ever before.
Functional carbs, vitamins, minerals and stimulants could help weekend warriors or hard-core exercise enthusiasts keep up their physiological and mental energy
When it comes to refueling—whether running a Sunday 26-mile marathon or the weekly rat race—the requirements for both nutritive fuel carbs, proteins, fats and other energy sources is an inescapable need.
Solutions for improving the taste and texture of healthy beverages using botanical extracts, minerals and more were the focus of a recent Prepared Foods’ R&D Applications Seminar session
October 14, 2015
Solutions are available for improvement of mouthfeel, off-taste masking, neutral-tasting minerals and acid-sweetness balance in healthier beverages.
Burgers are a staple in most Americans’ diets, with the majority eating burgers at least weekly, according to Technomic’s most recent “Burger Consumer Trend Report.”