Check out the November 2016 issue of Prepared Foods, featuring our cover story on alternative proteins, along with features on dietary minerals, Hispanic-style food trends, and more!
Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.
A new product development director’s perspective on fresh food formulation, shelf life and food safety
November 14, 2016
Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.
Nowhere is the technological culinary revolution more evident than in methods such as sous-vide and High Pressure Processing (HPP)—sometimes referred to as High Pressure Pasteurization.
Dietary minerals function to regulate enzyme and hormone production, control blood sugar levels, and balance and improve absorption of other minerals, such as calcium.
Protein claims, as well as alternate sources of protein, are hot topics in food formulation. Prepared Foods’ R&D Application Seminar speakers discussed various plant proteins as well as protein from native collagen.
November 16, 2016
Native collagen is a high-quality, pure protein derived mainly from bovine and porcine hide and bone, but also from poultry.
Tea is one beverage already offered at many restaurants, and specialty teas and flavor variations are growing on both limited- and full-service chain menus.