Articles Tagged with ''food product development''

Ancient grains—or, more accurately, rediscovered whole grain cultivars—are sprouting up on menus and retail shelves across the country.

Prepared Foods talks with John Furey, senior marketing manager for Breads and Rolls, In-Store Bakery Division, Rich Products Corporation.

In an increasingly competitive food and drinks market, children are just one of the specific sectors of the population receiving more attention.

A growing chorus of consumer voices is calling for processors to change their tool sets—to eschew synthetic ingredients with complex chemical names in favor of simpler ingredients that exist in nature.

Consumers are looking for simpler ingredient declarations. They want fewer ingredients that are more familiar and less “chemically” derived.

In his Prepared Foods R&D Application Seminar titled “Healthy Foods Can Taste Good!” Mel Mann, director-flavor innovation, Wixon, began by reminding the audience of the myriad conditions that must be met in order for food formulators to use the term “healthy.”

Aging is inevitable; the CDC projects of 70-75 million Americans in the 65+ age range by 2030—meaning roughly one fifth of the US populace is currently primed for healthy aging and enhanced quality of life.

Let’s face it: movie theater 3D glasses aren’t fashionable eyewear. Nevertheless, a 3D motion picture experience would be disappointingly flat without them.