The February 2017 issue of Prepared Foods features our cover story on natural food colorants, along with features on hearty healthy foods, ancient grains, and much more!
Today’s product developers are taking advantage of hundreds of available grain types and formats, from millet, quinoa, teff, and other grasses, seeds, to multiple rice varieties to wheat in forms such as couscous and freekeh.
Prepared Foods’ R&D Application Seminars speakers discuss the challenges and opportunities in formulating for the gluten free- and vegetarian-inclined diets
February 16, 2017
Cellulose is sourced from wood and modified to render the water-soluble derivatives, methylcellulose (MC), hydroxypropyl methycellulose (HPMC) and hydroxypropyl cellulose (HPC).
Prepared Foods talks new products with Jonathan Davis, senior vice president of research and development for ARYZTA LLC, Los Angeles
January 6, 2017
Editor’s Note: Jonathan Davis has been with La Brea Bakery since it opened its doors more than 25 years ago. He studied at the California Culinary Academy in San Francisco before taking a position with Nancy Silverton at La Brea Bakery.
Today, more consumers are considering healthy lifestyle choices and generating greater interest in new lactose-free, dairy-free and plant-based/vegan options.
Ocean Spray is distributing its new Cranberry +health juice drink to hospitals, managed-care facilities and retirement homes
February 15, 2017
Ocean Spray's new Cranberry +health juice drink is being distributed as a potential nutritional approach to help reduce urinary tract infections (UTIs).