Articles Tagged with ''food product development''

Join experts at GNT on Tuesday, May 23rd at 2pm EDT and discover why color is critical for a successful product launch and how you can unlock the limitless potential of consumer-friendly natural colors.

Breakfast items like cereals, omelets, and hash browns have become popular as snacks. Meeting this trend from the other direction, such comfort and enjoyment, coupled with convenience and variety, are increasingly repositioning snacks as replacements for meals. 

This year marks the eighth year of the Greenhouse Accelerator program, and the first-ever Hispanic edition, which focuses on driving growth of emerging Hispanic-owned food and beverage businesses through collaboration and innovation.

Accenture and Microsoft, together with their joint venture, Avanade, worked closely with Unilever to deliver the transformation in just 18 months with minimal disruption to business operations. 

Zimerfeld will serve as a member of the Global Food & Nutrition Leadership Team, and the Mars, Incorporated, Global R&D Leadership Team.

Solomatin joins the company after more than 10 years at Impossible Foods, where he helped to develop, scale and commercialize their cutting-edge food technology.

You have a great tasting food you want to commercialize. What claims can you make? One of the first things on your to-do list should be to define a few basics: Who will buy your food? What’s important to them when it comes to your food category?

Unique color applications in confections are also popular today, such as the use of saturated pastels, and combining multiple colors and textures in a single format. Developers face several hurdles when formulating with natural colors in confections, and color manufacturers and suppliers are constantly innovating to develop more effective and stable natural colors.

Bell Flavors & Fragrances, Inc. (Bell) unveiled its Bell Technology and Innovation Center (BTIC), a state-of-the-art facility at the intersection of innovation, engineering, technology, research product development, and applied sciences. This innovation incubator and collaborative workspace unites diverse expertise under one roof.

Wasted food is a major drain on business and on the planet. Shelf Engine, a perishable food forecasting specialist, estimates that supermarkets alone discard more than 43 billion pounds of food each year and that excessive food waste costs the grocery industry more than $50 billion in lost profits annually.