Kalsec survey shows 80% of consumers now enjoy hot, spicy foods
March 11, 2015
More than half of those surveyed eat spicy foods at least once a week. In addition, the frequency of consumption and heat levels of hot and spicy foods continues to rise. Snacks and soups were the most common new hot and spicy foods that consumers have tried in the past year.
IOI Loders Croklaan, leading producer of palm-based fats and oils, now offers a series of courses to help manufacturers seamlessly eliminate partially hydrogenated oils (PHOs) in product formulations.
Cargill adds to non-GMO ingredient portfolio with high-oleic sunflower version of IngreVita EPA/DHA omega-3 oil
March 11, 2015
Food manufacturers looking to provide long-chain omega-3s (EPA and DHA) in their products can now do so with an oil blend made with high oleic sunflower oil produced from identify-preserved (IdP) conventionally-bred (non-GMO) high oleic sunflower seeds, fish oil and proprietary antioxidants.
Ingredion’s new egg white replacer delivers improved texture and appearance in reduced egg white baked goods
March 9, 2015
Ingredion Incorporated says its new PRECISA® Bake 100 egg white replacer is a texturizng system to replace or reduce egg white products in baked goods.
Prepared Foods honors product developers, opens 2015 field of nominees
March 6, 2015
Prepared Foods and Ventura Foods proudly announce the opening of nominations for the 2015 Spirit of Innovation Awards. The program recognizes innovative product development teams for their work on exciting new products.
Welcome to Prepared Foods’ annual retail food and beverage trends report. It’s an all-inclusive look at category dynamics and product development trends across as many as 12 product categories.