Demand for certified Non-GMO food is steadily increasing as more consumers seek reliability about the origin of their daily food and the technologies used to make it.
PGP’s new 60% pea protein crisp offers protein for cereals, bars, candies and more
March 6, 2017
PGP International’s new 60% pea protein crisp gives food manufacturers with a competitive edge in a high demand market for foods that deliver energy-boosting protein, weight management and clean eating.
AAK opens “AAKtion Lab” to help customers ideate, develop new bakery foods, chocolates and confections
March 6, 2017
AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats and oils, officially opened its new innovation center last Thursday, March 2. The facility, named “AAKtion Lab,” is located at the company’s US headquarters in Edison, N.J., and will be the flagship application lab for the company’s co-development process.
A research chef’s perspective on spice and seasoning trends
March 3, 2017
Prepared Foods talks spice and seasoning formulation trends with Emily Munday, director of operations for CuliNex LLC, a Seattle culinary consulting and product development firm
Growing culinary team making its mark on frozen food category
February 20, 2017
Since The Schwan Food Company developed the Schwan’s Chef Collective in 2015, it has grown to include 17 internal and external talented chefs from across the country that work to incorporate trends and new flavors into new frozen-food concepts.
Coconut water concentrate is a flexible, functional ingredient that helps nutrition bars
February 20, 2017
Ready to amp up your nutrition bar with a positive charge? Coconut water concentrate (CWC) is full of electrolytes, nutrients and binding properties, making it easy to see why iTi Tropicals has identified this as a new application.
Consumer survey shows almonds rank as top nut for pairing with milk, dark and white chocolate
February 20, 2017
Chocolate products with almonds are the preference of consumers around the world, according to two recent studies from the Almond Board of California (ABC). The same research concluded that happiness, taste and stress reduction are the top three reasons consumers eat chocolate, which they are consuming an average of 10.6 times per month.1 Taste and experience play a significant role when consumers are selecting what type of chocolate they’d like
One of the greatest challenges facing manufacturers and their culinary teams is developing products that not only meet the health, environmental, and clean-label demands of consumers, but that also deliver the high-quality taste and texture profiles indispensable to success. It falls on ingredient makers and suppliers to support these efforts.
Milne offers unique fruit and vegetable concentrate flavors that are deliciously different
February 6, 2017
Milne offers unique fruit and vegetable concentrate flavors that are deliciously different. With fresh, natural taste and clean labels, these three distinctive concentrates have no added sugar and are ideal for beverage bases, extenders, sports and rehydration drinks, healthy smoothies and functional water flavors.