Articles Tagged with ''food innovations''

2016 New Products Conference: Ripe for Disruption

New Products Conference recast to help innovators find future vision, consumer insights and better ways to ideate and develop new products

July 11, 2016

When it came to planning the 34th annual New Products Conference, Prepared Foods’ editorial and planning teams went back to the drawing board to recast the entire event.

Design Thinking: A Different Way to Drive Brand, Product & Package Innovation

The Prepared Foods New Products Conference is the food & beverage industry’s premier event for gaining valuable insights into global new product introductions

July 8, 2016

Say hello to Craig Dubitsky, an award-winning innovator and founder of Hello Products, a Montclair, N.J., oral care company taking on this $30B daily-use category.

Combining Future Vision and Strategic Action

The Prepared Foods New Products Conference is the food & beverage industry’s premier event for gaining valuable insights into global new product introductions

July 8, 2016

She’s ranked among the nation’s top 50 futurists. However, Nancy Giordano, founder of Play Big Inc., Austin, Texas, brings so much more to the table! Nancy also is a veteran strategist who strives to better leverage the powerful possibilities that exist at the intersection of business trends, societal needs and authentic brand stories.

General Mills, SDSU unveil Oats Research Laboratory

The Oats Research Laboratory will focus on advancing the sustainability and quality of oats in the US

July 6, 2016

General Mills and South Dakota State University (SDSU) announced the opening of a state-of-the-art oat variety development lab on the Brookings campus. The Oats Research Laboratory will focus on advancing the sustainability and quality of oats in the US.

2016 U.S. Nielsen Breakthrough Innovation Awards

This year’s Breakthrough Innovation Award process reviewed nearly 3,500 consumer products that were introduced in 2014

July 5, 2016

Nielsen announced the 2016 U.S. Nielsen Breakthrough Innovation Award winners. Nielsen’s annual Breakthrough Innovation Awards recognize America’s unsung household heroes. In conjunction with announcing the winners, Nielsen also issued the fifth edition of the U.S. Breakthrough Innovation Report at Nielsen’s U.S. Consumer 360 event in Las Vegas.

Finalists Announced for Ganeden’s Probiotic Innovation Jumpstart Program

Product concepts to be presented to industry experts in Shark Tank-type presentation

June 24, 2016

Ganeden announced its first-ever Innovation Jumpstart program, which encouraged the development of new probiotic food and beverage ideas. Submissions flooded in during the three month entry time, and after extensive deliberation three finalists have been selected.

2016 Food Innovation Challenge Finalists

The semi-finalists were matched up with food industry mentors to help guide them through the remainder of the competition

June 15, 2016

The Food Innovation Challenge announced the ten semi-finalists for the 2016 competition at a welcome reception at Millikin University in Decatur, Ill. The semi-finalists were also matched up with food industry mentors to help guide them through the remainder of the competition.

Different types of cheese from Dairy Institute of California

Highlighting the Healthy Halo of Dairy Foods

Processors are keeping it real by leveraging dairy’s whole-food credibility

Kimberly Decker

June 15, 2016

For dairy, the current era of exalting everything "real" has led to a revival of the real cheese, cream, butter, and other ingredients once replaced by artificial alternatives.

Simple Ingredients in Food Product Development

US Foods emphasizes simple ingredients wave of new products

June 14, 2016

This spring saw US Foods, one of the nation’s largest foodservice distributors, launched 20 new items for customers’ spring menus.

Oil Technology in Food Product Development

Demonization of oils and fats has retreated, but lipid technology is still going strong

Judi Adams MS, RDN

May 11, 2016

The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.

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.