Articles Tagged with ''food product development''

Consumers are looking for simpler ingredient declarations. They want fewer ingredients that are more familiar and less “chemically” derived.

In his Prepared Foods R&D Application Seminar titled “Healthy Foods Can Taste Good!” Mel Mann, director-flavor innovation, Wixon, began by reminding the audience of the myriad conditions that must be met in order for food formulators to use the term “healthy.”

Aging is inevitable; the CDC projects of 70-75 million Americans in the 65+ age range by 2030—meaning roughly one fifth of the US populace is currently primed for healthy aging and enhanced quality of life.

Let’s face it: movie theater 3D glasses aren’t fashionable eyewear. Nevertheless, a 3D motion picture experience would be disappointingly flat without them.

They say you can’t have it both ways. Yet that’s exactly want consumers demand. They want clean label foods and drinks. They also want foods with culinary adventure and quality.

In an industry like food ingredients that is seemingly defined by the need for constant innovation, edible oils might seem to be fairly humdrum.

Bars have become more popular than ever, thanks in part, to increasing consumer demand for taste and on-the-go convenience that meets snacking needs.

Prepared Foods talks with Andy Husbands, an award-winning chef, author and television personality as well as executive chef-owner of the Tremont 647 and Sister Sorel restaurants in Boston.