Articles Tagged with ''food innovation''

Kerry: Top New Tastes

Kerry releases 2021 Kerry Global Taste Charts to highlight top trending flavors and ingredients

January 15, 2021

Kerry released its annual Global Taste Charts for 2021, uncovering flavors and ingredients that are set to inspire innovation and taste excellence across the food and beverage landscape in countries in North America, Europe, Latin America, Asia Pacific, Middle East and Africa over the coming year.

You’ve Made A Product. Now Make History!

Prepared Foods’ Spirit of Innovation Awards nominations now open through March 31! Free to submit!

January 13, 2021

In a world of accolades, there’s nothing quite like Prepared Foods’ annual Spirit of Innovation (SOI) Awards. Since 2003, these awards have stood out for the unique way that they honor the hard-working people behind new products.

T. Hasegawa: Innovation Insights

T. Hasegawa introduces 2021 trends report across ingredients, foods and beverages

January 12, 2021

With more than 100 years of expertise in flavor development, T. Hasegawa stays at the forefront of food and beverage trends. Each year, T. Hasegawa leverages its flavor expertise with an annual report identifying the latest consumer tastes and predicting upcoming changes in what consumers will look for in packaged foods, beverages and even foodservice.

PepsiCo Selects 10 Emerging Wellness Technologies, Services and Ingredients Innovators

The fifth annual PepsiCo Greenhouse program supports the acceleration of the latest innovations striving to transform the way consumers live

January 11, 2021

This year's Greenhouse Accelerator program looks outside the box in areas like emerging science and technology that can help PepsiCo stay close to evolving consumer tastes and preferences. Each of the participating companies will receive $20,000 in grant funding and begin a six-month business program designed to accelerate their growth through personalized mentorship

So You think ’21 Is Gonna Be A Good Year?

Accelerating pace in the year ahead

David Feder , RDN

January 6, 2021

There are two overarching trends greeting us as we enter the third decade of the 21st century. The first is a hyper-awareness of the foods and beverages we consume that surpasses anything preceding or predicted. The other is the synergy between food makers and consumer demands ignited by this awareness.

Lactose Intolerance, Food Allergies Create New Opportunities for Plant-Based Dairy

The growing usage of plant-based dairy and egg products has created a $4.3 billion market forecast to grow 6.0% annually through 2024

January 6, 2021

After infancy, approximately 65% of people have a reduced ability to digest lactose, a sugar found in many dairy products. Although milk and dairy products are a staple in many populations, increased awareness of lactose intolerance has led many people to reduce dairy consumption, avoid dairy altogether, consume plant-based dairy alternatives, and look for dairy products without lactose.

Motif FoodWorks Opens New Home for Plant-Based Food Innovation

State-of-the-art lab will apply science in new ways to unlock food's secrets and create plant-based food that consumers crave

December 17, 2020

Motif FoodWorks, the ingredient innovation company on a mission to make plant-based food taste better and more nutritious, announced the grand opening of its new lab and office space in the Boston Seaport neighborhood, a growing hub for science and technology innovation.

Danone North America Announces 2020-2021 Gut Microbiome, Yogurt and Probiotics Fellowship Grant

For the 9th year, $50,000 will be granted to graduate students exploring the critical role of the gut microbiome, yogurt and probiotics in human health

December 16, 2020

Scientists in the field have found that the microbial community, or microbiome of the gut affects not only gastrointestinal health, but has links to the brain, immune system and even our circadian clocks.

Kellogg's® Away From Home Opens Menuvation Center at Chicago Culinary Innovation Incubator

Culinary chef, Stephanie Izard, joins Kellogg's Away From Home chefs at The Hatchery, sharing how innovation and collaboration keep chefs and operators ahead of consumer cravings

December 14, 2020

Kellogg's® Away From Home opened the doors to its Menuvation Center™ at The Hatchery, a food and beverage business incubator in the heart of Chicago. The Menuvation Center marks a major investment by Kellogg's Away From Home in culinary innovation and partnership with operators. It's like a science lab, kitchen and think tank all rolled into one.

2021 Predictions: FOOD & BEVERAGE TRENDS

Five New Ways to Connect with Consumers

Mattson predicts re-invention of the product development process will continue well into 2021

Brenda Fong Caroline Lafleur Melanie Lai

December 10, 2020

Without doubt, one of the most impactful 2021 trends will be the continued impact of COVID-19 and how it has transformed the way we live, learn and work.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.