Articles Tagged with ''food product development''

New research from Technavio underscores the potential for bakers and cereals processors to vastly boost their gluten-free sales in a market that’s hungry for innovation and value.

The natural ingredients company has been expanding its organic product offering in response to this trend, and now offers a total of 50 organic ingredients—a third more than two years ago. 

Nexira used the Health Ingredients Europe exhibition to showcase the unique characteristics and the latest news on Fibergum™. Fibregum™ is an all-natural range with a minimum guarantee of 90% dietary fibers, organic certified and the only Non-GMO Project Verified acacia gum.

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 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, 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.

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

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.

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.

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