Articles Tagged with ''food product development''

According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.

Probiotics are in demand across many health and wellness categories. People are increasingly seeking information, clinical support, and, ultimately, confidence that the ingredients they and their loved ones consume are safe and efficacious. With the recent launch of its DE111.com website, Deerland Probiotics & Enzymes delivers that confidence as a probiotic expert with consumer friendly resources.

Prepared Foods is pleased to announce and recognize winners of its 19th annual Spirit of Innovation Awards (SOI). Since 2003, these distinctive awards honor food and beverage product development teams for excellence in consumer insights, cross-functional execution and overall innovation. This year’s awards recognize items introduced from January 2020 through March 2021. 

Controlling food allergens in processing environments can be a challenging but not impossible task. Brands and manufacturers from small to large often have questions or concerns about managing allergens, specifically peanut, in their facilities. 

In 2021, trends toward health and plant-based foods are driving product developers to formulate a wave of new products with grains and seeds. According to Innova Market Insights, grain product launches had a 7% average annual growth rate in the period from 2014 to 2018.

To better help its readers with initial new product evaluation and development Prepared Foods asked Nancy Jo Seaton, owner and president of Seaton Food Consultants, to create a thought leadership series. Seaton has more than 30 years of food industry experience and most recently led global product evaluation for the Subway restaurants.

Prepared Foods talks Chef Todd Ketterman, culinary manager at Reser’s Inc. Reser’s, Beaverton, Ore., is one the nation’s largest manufacturers of refrigerated salads, side dishes, sauces and more for supermarket in-store deli departments as well as commercial and non-commercial foodservice operators.

CP Kelco, a leader of nature-based ingredient solutions, launched a new global innovation center, adding to the company’s growing network of innovation and technical support facilities around the world. The Atlanta-based innovation center is designed as an open, collaborative space for scientists and customers alike to engage in ingredient research, problem-solving, development and pilot plant scale-up of food, beverage, home care, personal care and other consumer and industrial products.

ICL Group Ltd., a leading global specialty minerals and specialty chemicals company, launched ICL Planet Startup Hub.The new innovation platform is expected to help propel innovative foodTech and agriTech start-ups to the marketplace and to provide enterprises with an extensive network of support, including investment and mentorship.

Welcome to my monthly series where we cover the most common mistakes suppliers make when calling on national foodservice accounts. This month we’ll discuss mistake No. 4, which is, “Not asking for feedback.”