Kantha Shelke, PhD, CFS principal of Corvus Blue, LLC, shares effective ways to lower sugar content in RTE and heat-&-eat cereal products through both technical means as well as using alternatives to the refined sugars still predominant in these most popular breakfast products.
In this interview with Prepared Foods, Renewal Mill co-founder and COO Caroline Cotto describes how Renewal Mill converts the byproducts of grain, seed, and legume food and ingredient processing into a retail line of clean label, organic specialty flours and baking mixes.
In this podcast, Scott Dicker, market insights director at SPINS LLC, discusses those natural and organic categories that are doing well (think global flavors, at-home meals) and he shares an inside look at SPINS’ top trends for 2024!
In this exclusive podcast, Editor Bob Garrison talks with Stephanie Lind, founder and chief strategy officer at Elohi Strategic Advisors (ESA), about the protein ingredients that grew most in 2023—as well as what’s next in 2024.
The new condiments are free of common allergens, canola and soy, and are suitable for a wide variety of diets
November 17, 2023
Driven by a passion to deliver product innovations that contain flavorful organic, unprocessed, clean, and recognizable ingredients, Mother Raw debuted shelf-stable condiments. The new condiment offerings include Organic Ketchups and Plant-Based Mayos.
At a time when the meat analog industry is in a state of flux, Yves Potvin started a new company—Konscious Foods Canada, Inc.—and has seen it grow in leaps and bounds.
Consumer interest in the role of functional foods that help support immunity is still foremost in the “Better For You” category, and forecast to continue at the very least for another 5-7 years.
Prepared Foods talks snack tastes and trends with Sally Lyons Wyatt, executive vice president & practice leader for client insights at Circana. Wyatt delivered a “State of Snacking” address at this year’s Sweets & Snacks Expo and PF Editor Bob Garrison checks in to learn more.
It’s one thing to talk about sustainability’s appeal to consumers. Yet how are consumers thinking and behaving when it comes to on-shelf food and beverage decisions?