Check out the April 2017 issue of Prepared Foods, featuring our cover story on how technologists are addressing sugar reduction with an expanding menu of sweeteners, the use of salts and spices to modernize formulations, and much more!
The sweetener industry continues to evolve more by consumption than invention. Just as sugar was transformed from a luxury item to a standard on the American table, and then made huge inroads into processed foods, new high-intensity sweeteners are carving out solid ground in the sweetener tool chest.
While some product flavorings are developed to satisfy the need for new and exciting options, many formulations are modernized in order to “keep up with the times.” To accomplish this, research chefs are experimenting with an expanding array of spices and seasonings.
Anlit Ltd., Tel-Aviv, Israel, says it plans to use Vitafoods Europe-FPE, May 9-11, 2017, in Geneva, to introduce vegetarian curcumin gummies for consumers
April 13, 2017
Most gummies contain gelatin, but the growing demand for vegetarian products—together with the fact that all Anlit products are certified kosher and halal—led the company to replace gelatin with pectin.
Mindbody Foods Inc., Monrovia, Calif., says its new Zen Breakfast Blend is a first-of-a kind vegan nut and seed protein smoothie pouch.
April 13, 2017
Whereas most traditional breakfast offerings are high in carbs and sugar, a prepared Zen Breakfast Blend is mostly protein, fats and fiber with added probiotics to support digestive health, immune health and protein utilization.
Check out the June 2017 issue of Prepared Foods, featuring our cover story on sauces, dressing and condiments. Other features include better-for-you textures, targeting the Millennial generation, and much more.