Articles Tagged with ''food product development''

The 2021 Real California Milk Excelerator taps into the thriving functional foods market, which has grown significantly, and is projected to reach more than $275 billion globally by 2025. In this year's competition, each semi-finalist's product is made with cow's milk dairy as the first ingredient, while making up at least 50% of the formula.

SKU, a CPG accelerator, will expand into Atlanta in Spring 2022 to help serve as a catalyst for the Southeast's consumer-products industry.

Kalsec®, a global producer of natural spice and herb extracts, colors, food protection and hop extracts for the food and beverage industry, celebrated the opening of its newest facility with a dedication ceremony on Thursday, July 22, 2021. The Don Berdahl Center for New Technology is named in honor of Dr. Don Berdahl, who retired as the company’s chief technical officer in 2019. Kalsec has invested over $10 million in the project, which will support deeper collaboration with its customers to deliver on consumer demands for natural and sustainable foods and beverages.

Wicked Kitchen, the renowned plant-based food brand and UK market leader in plant-based meals, is pleased to announce that it has completed a $14 million Series A funding round. The round was co-led by pioneering plant-based foods venture fund Unovis Asset Management and Thailand-based NRF Nove Foods.

Caramel colors are among the oldest food colorings, used in the food industry to impart an appealing appearance to food products since the 1800s. Today, caramel colors account for approximately 80% of all color additives used in foods and beverages, appearing in products such as, spirits, sauces, baked goods, processed meats, and even pet foods.

Scouting the next ingredient trend to sprout up in new foods and drinks? The supplement market shows health-conscious consumers are learning more about botanical ingredients—and leaning toward them in new supplement purchases.

Prepared Foods talks bakery flavor trends with George Vindiola, vice president, R&D, Campbell Snacks.

Prepared Foods talks bakery flavor trends with Diana Moles, senior vice president of innovation at The Eli’s Cheesecake Company, Chicago. A graduate of Culinary Institute of America, Moles joined Eli’s in 1987 and also served as vice president of R&D before her current role.

One in three global consumers say that exotic flavors influence their food and beverage choices, according to Innova Market Insights’ Top Ten Flavor Trends for 2021.