Articles Tagged with ''food processing''

2016 New Products Conference: Ripe for Disruption

New Products Conference recast to help innovators find future vision, consumer insights and better ways to ideate and develop new products

July 11, 2016

When it came to planning the 34th annual New Products Conference, Prepared Foods’ editorial and planning teams went back to the drawing board to recast the entire event.

Native Starch Trends

There’s growing use of native starches from grains, nuts, seeds, roots, and other plants

Marc Green

July 6, 2016

Once valued for their thickening and textural properties, these starches— starches that have not been treated to change their inherent properties—were pushed aside by the modified starches that better withstand the rigors of modern food-processing techniques, including freeze/thaw, shear, pressure, heat, refrigeration, and other assaults, allowing them to extend product shelflife.

Taste, Touch… Learn: R&D Application Seminar

Prepared Foods’ R&D Application Seminar provides unique, focused learning

July 1, 2016

Teaching professionals realize there are different ways in which students learn. There also are different types of learning environments. And after one of the industry’s largest annual exhibitions, food and beverage formulators can find a more intimate, unique learning opportunity at Prepared Foods’ annual R&D Applications Seminar Chicago.

Senomyx: Less Sugar, More Sweet

Create better-for-you foods, beverages with Senomyx flavor boosters

June 22, 2016

Senomyx pioneers flavor boosters and flavors that help food and beverage companies create or reformulate better-for-you products—all while maintaining the tastes consumers love. Senomyx creates unique flavor ingredients that boost sweet taste sensations.

Naturally red and purple carrots have extended the root's use as a colorant source beyond traditional orange and yellow

Natural Food Colors in Product Development

Where food colorants are concerned, there are unstoppable changes afoot in the industry

Winston Boyd PhD

June 17, 2016

The “natural colors only” movement resulted in sweeping reductions in the use of synthetic colorants and, understandably, a concurrent rise in interest in naturally derived food colorants.

Nut prices have fluctuated over the years

Food Allergies: Formulation Challenges

Formulations for those affected with food allergies is a growing concern for all aspects of the food/beverage industry. Prepared Foods’ R&D Seminar speakers discussed two of the biggest challenges: formulating nut-free foods and formulating for gluten-free

June 17, 2016

Nuts are an important source of nutrients for both humans and wildlife.

Developing Healthy Food Products with Seeds and Nuts

As “stealth health” ingredients, nuts and seeds are miniature powerhouses

Judi Adams MS, RDN

June 16, 2016

Plant-sourced ingredients, are becoming increasing popular because of their sustainability, versatility, and relatively low cost, as well as their well-deserved health halo.

Product developers are working towards formulating healthy processed foods

Making Processed Foods Healthier

On a daily basis, product developers tackle the mission to make processed foods healthier

Lynne Foster

June 15, 2016

Clean label, multifunctional, intuitive health, and stealth health are some of the many hot concepts today’s research chefs and product developers are focusing on.

Different types of cheese from Dairy Institute of California

Highlighting the Healthy Halo of Dairy Foods

Processors are keeping it real by leveraging dairy’s whole-food credibility

Kimberly Decker

June 15, 2016

For dairy, the current era of exalting everything "real" has led to a revival of the real cheese, cream, butter, and other ingredients once replaced by artificial alternatives.

Pure, Authentic Fruit

Mintel recently reported a 202% rise in foods and beverages wearing the more general “superfood” moniker in the five years ending in 2015

David Feder , RDN

June 14, 2016

A formulator could almost bet on success of a product with any colorful and exotic fruit – especially the red, blue, and purple ones – that came loaded with powerful phytochemicals and nutrients like antioxidants, polyphenols, and anthocyanins.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.