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.
Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.
Frozen foods have the advantage of increased shelflife and retention of flavor, plus today’s technology and ingredient solutions mean these products can also retain those freshly prepared characteristics that comfort food connoisseurs crave.
Welch’s FruitWorx pieces bring the great flavor and nutritious goodness of grapes to prepared food formulations
May 15, 2017
There’s no denying the appeal of fresh fruit, but for many formulations, using dried, dehydrated, or otherwise moisture-reduced fruits are the better solution—especially with fruits such as grapes that have a high juice level. Still, for the fruit to retain the flavor, color, and health components of fresh, the water extraction must be done right.
PLT Health Solutions’ rosemary extract solutions—either standardized carnosic acid or rosmarinic acid—can effectively replace synthetic antioxidants
May 15, 2017
Peanut butter – like many foods that have a high level of fats in them – can be difficult to preserve and have a tendency to deteriorate, leading to texture and flavor issues and reducing effective shelf life.
A chef’s perspective on trending sauces, dressings and marinades
June 12, 2017
Prepared Foods talks sauces with Chef Andrew Hunter, who began his training at the Culinary Institute of America (CIA) and has worked in various industry segments including fine and casual dining, and corporate R&D.