Food for Thought

Hot Meals to Hot Wheels™, Former Kraft and Mattel CEO Bob Eckert talks product development.
Find out in Food for Thought. A product developer’s perspective on trends, technologies and more.

Most Popular Stories

Toying Around with New Products

New Product Trends in Yogurt and Yogurt Drinks

Flavor Trumps All

Innovative Food Acquires Artisan Specialty

Cranberries’ Role in Health Studied

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Crafting for Hispanic Consumers

Low-fat Diets Can Stunt Kids' Growth

Formulation Trends in Processed Meats and Alternatives -- January 2009

Updating Traditional Sandwiches

Burger Consumption on the Rise

New Website for Nielsen-Massey

Stretching Fibers

Innovative Food Acquires Artisan Specialty

Study: Maltodextrin May Worsen Crohn’s Disease

Recent Discussion

A Spoonful of Inulin Helps the Fibre Go Down. - Food Cost Deterring Healthy Diets

Choose Fibre Carefully. - Stretching Fibers

- FDA Final Strategic Priorities for 2011-2015

Healthy Prepared Meals - Family Meals May Be Healthier Meals

President - Associated Brands Merges with North American Tea & Coffee

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ARTICLES

BlueberryGirl

Bakery Buzz

May 16, 2011
Elizabeth Mannie
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While new and unique bakery products are always popping up, old classics, like cupcakes and pies, are still trendy. However, the new twist for manufacturers is to provide even healthier baked goods, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium.
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Tax

The Hidden Treasure of R&D Tax Cuts

May 13, 2011
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One presentation at the 2010 Prepared Foods’ R&D Applications Seminar-Chicago provided insights into how some companies may be missing out on an important way to reduce R&D costs--without cutting resources.
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Wal-Mart Pushes Healthy in Its Food

January 21, 2011
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Wal-Mart, one of the world's largest retailers, announced a five-year plan to make thousands of its packaged foods lower in unhealthful salts, fats and sugars, and to drop its prices for fruits and vegetables.
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Lower-cost Bakery

June 01, 2010
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Formulating reduced-fat dessert mixes, cakes, pastries and cookies with texture and sensory properties that closely match a full-fat standard just got easier.
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Special K Cereal

RTE Cereals and Health Bars

March 01, 2010
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The importance of functional claims is evident in cereal and health bars, while sales of hot cereal surpasses those of the cold varieties.


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R&D Seminar: Streamlining Product Development

February 01, 2010
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The more information product development (PD) teams have, the more efficiently and quickly they are able to launch successful new products.
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Food Cost Concerns

December 18, 2009
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A recent HealthFocus International (HFI) study reveals that cutting costs has expanded into higher income groups -- namely, those with annual incomes upwards of $75,000.
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Leading with Private Label

December 01, 2009
Barbara T. Nessinger
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Private label's future includes reformulating/redesigning to reduce costs, or issue-related product innovations, such as green or organic. Attendees of Prepared Foods' R&D Seminars series also learned about co-branding and effective business strategies.
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Article: Looking Forward: Catering to Consumers Today and Tomorrow -- November 2009

November 01, 2009
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As the economy continues to impact the way consumers think about discretionary spending, restaurant dining today is a buyers' market, and consumers are increasingly picky.
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Hitting the Shelves: Storing Up -- September 2009

September 24, 2009
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In the last few years, private label food and beverage launches have increased significantly around the world.
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EVENTS

Better Products, Better Results with Dairy Flavors

09/14/11
Online
Contact: Jamie Tunison
On-Demand: This webinar will provide practical and technical insights whether you are new to formulating with flavors or, experienced in flavor application. Read More
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