Check out the January 2017 issue of Prepared Foods, featuring our cover story on dairy foods. Other features include savory flavors, botanical ingredients, and much more!
The diversity of dairy products—from nutrition and taste, to functionality and texture, to their stand-alone attraction for consumers—continues to be discovered.
You need more energy and endurance. And afterward—you need to recover. For all these reasons, you need the right foods and drinks to keep the body fueled up and replenished.
In the race to create new flavor experiences through new ingredients, new preparation techniques, and regional ethnic influences, savory flavors have figured strongly.
Today’s gluten-free market has defied predictions and sustained its growth worldwide
January 16, 2017
The gluten-free market will be driven by the sustained needs of the celiac and gluten-intolerant consumers, as well as growing numbers of full-time and/or part-time gluten-free converts.
Monthly patronage is relatively stagnant among family-style and traditional casual-dining chains, in line with the ongoing top full-service chain sales slump.
A chef and innovation manager’s perspective on savory flavors
January 11, 2017
Prepared Foods talks savory flavor trends with Samantha Brown, innovation manager for foodservice new product development at Smithfield Foods Inc., Smithfield, Va.
Chefs, long accustomed to using wine in cooking, are borrowing a page from mixologists, adding spirits to numerous formulations, especially sauces and marinades.