Articles Tagged with ''food product development''

The company is designed to foster companies and products, from inception to launch, with breakthrough ideas and education that will give rise to success in the broader marketplace.

BNP Media food and beverage editors used that information to identify approximately 40 new products, which advanced through two rounds of preparation and tasting in late June and late July at Charlie Baggs Culinary Innovations, Chicago.

Designing a plant-based chocolate bar or other chocolate product might sound like an easy task, but it is not just about replacing the dairy ingredients with plant-based alternatives.

The new 45,000sq-ft facility located in the historic Marshall Field and Company Building brings together Ferrero's R&D teams from throughout the US and houses teams working on Keebler, Famous Amos, Mother's, Fannie May, and other brands in the Ferrero portfolio – a total of over 150 employees.

The sunset of Natural Products Expo East coincides with a positive and transformative development for the natural and organic products industry – the introduction of an entirely new event format next year that leverages a more tailored and intentional approach to connection and product discovery.

As part of their new partnership, D’Anne Hayman is joining the CCDI team as key partnerships lead. D’Anne’s years of experience as Global VP of Innovation and Nutrition at the Kellogg Company brings additional deep industry expertise and horsepower to drive CCDI into the future.

T. Hasegawa’s newest technology is part of the BOOSTRACTTM line of natural flavor modifiers, which enable food and beverage manufacturers to deliver a consistent taste experience to consumers. 

Digital is the force that has been reshaping our lives and will have a greater impact in the years to come. We are in the middle of an accelerating digital revolution that impacts every aspect of consumers’ lives. Moreover, the digital world is evolving into a bigger, faster, more immersive and interconnected entity.

Looking ahead to 2030, the food and beverage color palette will almost exclusively contain vibrant, naturally-derived hues that offer clean-label charm, as consumers continue to seek better-for-you products.

Tastes, trends and teamwork helped seven new products earn top honors in Prepared Foods’ 21^st annual Spirit of Innovation (SOI) awards competition this summer.