As the experts work toward divining the best strategy for quantifying protein needs across the lifespan, and how to utilize protein to prevent sarcopenia, novel protein sources have been cropping up.
In the world of food colorants, the anti-artificial trend governs the space today, with natural colors appearing in about 75% of new food product launches. Consumers still use their eyes to choose foods, but they want the ingredients, including (and sometimes especially) any colors, to be derived from biological sources, such as fruits, vegetables, flowers, and other botanicals.
Students find themselves in culinary school having come from many different backgrounds and having traveled down many paths. Some are cooks that are ready to move into a more challenging role in the kitchen; others want to learn new skills in baking by becoming a pastry chef; and others are building on years of cooking experience, having had no formal training. I found my way to Le Cordon Bleu Culinary School by way of music.
Texture’s impact also is not limited to mouthfeel. It is relevant to a product’s flavor, appearance and even a related auditory sound. For these reasons, it plays a strong role in the entire eating experience.
The Coca-Cola Company’s North America new revenue streams division is a sponsor for SKU Atlanta
November 12, 2021
SKU works by equipping startups with the tools they need to succeed. Startup companies receive the resources and relationships that they require to become breakout successes and household names. SKU then surrounds those stellar startups with a wraparound infrastructure of seasoned entrepreneurial mentors, customized curriculum focused on the entire CPG ecosystem, advanced operations support, and access to funding.
CuliNex taps two industry veterans for key business development roles
November 9, 2021
On a continuing growth path, CuliNex, a clean label food product consultancy, has recruited two industry veterans to accelerate business development and marketing activities.
Product developers have turned to cuisine cultures ranging from Eastern Europe to Turkey to North Africa to bring greater variety, and nutrition, to the humble noodle dish
The next wave of pasta products boasts a world’s worth of influences and a host of new nutritional benefits, all introduced through ingredients novel to noodles and largely nonexistent in the pasta and prepared pasta meal spaces. Exploring beyond Italian and Asian, product developers have turned to cuisine cultures ranging from Eastern Europe to Turkey to North Africa to bring greater variety, and nutrition, to the humble noodle dish.
Kerry releases plant-based dairy alternative toolkit for emerging food, beverage concepts
October 21, 2021
The plant-based dairy alternative category is an enormous market opportunity, with emerging brands racing to innovate in items such as beverages, frozen desserts and vegan slices, among others. To help companies and startups differentiate from their competition, Kerry has developed and released a leading-edge Plant-based Dairy Alternative Toolkit.