Articles Tagged with ''food product development''

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Smithfield Innovation Lab: Exploring Comfort Foods

Company works with chefs to generate innovative approaches to product application
Nick Roskelly, Executive Editor New Media/Business
Nicholas Roskelly
October 24, 2019
Periodically, Smithfield Foods engages in sessions called Smithfield Innovation Labs, in which chefs are invited to experiment with the company's products in order to generate innovative approaches for product application.
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Classic Guac' Burger

The Science of 'Crave'

Tap into consumer desires and make a product "craveable."
Taylor Cunningham
October 16, 2019

At Prepared Foods' recent New Products Conference (NPC) in Chicago, SRG shared new research that explores why people crave what they do. It's called, "Craveology."


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Kaneka: Body Benefits

Kaneka showcases new probiotics line
October 9, 2019
Kaneka has an extensive bank of over 1,000 clinical probiotic strains extracted from human origin and fermented food samples which have not been affected by western lifestyle, diet or medicine.
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Comax: Fall Flavor

Caramel Cider is Comax “flavor of the month”
October 9, 2019
National Caramel Month is observed annually in October and National Caramel Day is observed annually on April 5, so mark your calendars and satisfy your sweet tooth.
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Givaudan: Plant-Based Meats

Givaudan flavors transform the taste of plant-based meat alternatives
October 9, 2019
Conventionally, flavor has been added after the texturizing process and this has produced an intense but short-lived experience. Adding flavor during or before texturizing is not commonly done because the flavor affects the texture of the product, and the flavor performance is affected by the texturization process. 
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Focusing on Digestive Health in New Product Development

Scientific research continues to encourage the use of fibers, prebiotics and probiotics for digestive health
October 1, 2019
Interest in fermented foods has risen, not only because of their perceived digestive health benefits, but also because of their naturally processed image fitting well into current clean label and authenticity concerns.
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T. Marzetti Company Opens Innovation Center

State-of-the-art research and development center will unite product development, culinary and quality teams under one roof to foster creativity and collaboration
September 26, 2019
The Innovation Center was born from a desire to unite the talent, tools and resources across business units so as to provide even better ideas and more compelling innovation to help customers grow and associates develop.
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Walnut Bars

R&D Applications: Showcasing Fruits, Nuts & Inclusions

A survey of fruit, nut and inclusion products available to the product development community.
September 23, 2019
The versatility of California Walnuts makes them the perfect inclusion to bring flavor and texture to a variety of products—from brownies to food bars to ice cream to plant-based meat alternatives.
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