Articles Tagged with ''online food journal''

Snacks, Confections & Confidence

The National Confectioners Association recognized specific product innovations with its annual Most Innovative New Product Awards.
July 12, 2018
This year’s Best in Show award went to Hostess Brands, LLC for Double Chocolate Cake Delights. The premium adult snacks are inspired by fresh, hand-crafted bakery treats.
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Kiss the Ground

Food and beverage makers can count on consumers digging deeper into trends
David Feder
David Feder , RDN
June 8, 2018
With each cycle of these shows, we’re privileged to encounter the vanguard of the trends in food, ingredients, and food tech. You could look at those as sort of the breadcrumbs along the path of where we’re heading in “Food World.” But sometimes, everything converges so that you also get a look at the substance of the path itself.
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Job Security: Winning Consumers at an Early Age

The upcoming 2020 USDA will add babies as an age group to its nutrition recommendations in its Dietary Guidelines
David Feder
David Feder , RDN
April 5, 2018
Last year, the focus was on teens. This year, our inestimable experts, Dr. Keith-Thomas Ayoob (clinical professor emeritus of the Department of Pediatrics at the Albert Einstein College of Medicine, NYC) and Jill Litwin (founder and CEO of Peas of Mind LLC, award-winning makers of foods for little ones) swing their attention to the other side of the playground and take a look at babies and infants, the 0-2 age group, in "Building Better Babies."
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It’s 2018. Don’t Panic!

Some game-changing things are about to happen. Sugar labeling is likely imminent, and who knows what other label laws or regulatory changes might land on processors’ heads.
January 5, 2018
Welcome to 2018. I don’t know about you, but I’m looking forward to this shiny new year. We closed 2017 with a whole-issue peek into our crystal ball, hopefully helping processors get a jump on the food, beverage, and ingredient trends for the next 365 days and beyond.
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The Power of Predictions

Predictions—from a variety of trusted resources—give us permission to double down in one area versus investing in another
Nancy Giordano
December 8, 2017
For a futurist this is always a giddy time of year as everyone, everywhere is issuing their predictions for the year (and sometimes bravely, the decade) ahead. But does it matter? Given some will come more true than others—we’re still waiting for flying cars, jet packs and meals in pills—how can we use predictions to guide our work? 
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New Product for a New Year

Exploring Prepared Foods’ first annual “Predictions” issue
Bob Garrison, Chief Editor
Robert Garrison
December 7, 2017
It’s here I’m reminded that “it’s not what you know—but who you know.” Personally, I embrace this saying because I live it every day. You see, I’m not particularly skilled in anything from mathematics to masonry and I’ve learned to make friends who have those skills. Of course, I tell my new friends that I can write clever poems or songs for them. When a friend moves, I’m also helpful at carrying light to moderately heavy boxes.
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Real Ingredients: Show & Tell

Kashi and BFY/Our Little Rebellion break through marketing clutter with new, farm-driven messages that put ingredients first
Bob Garrison, Chief Editor
Robert Garrison
November 14, 2017
In 2016, Kashi purchased the first-ever crop of Certified Transitional ingredients—hard red winter wheat—sourced from 860 acres of transitional farmland.
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Fusing a System with Innovation

A handful of presentations focused on innovation case studies that told the story of how companies and brands navigated treacherous paths to measured success
Nick Roskelly, Executive Editor New Media/Business
Nicholas Roskelly
October 13, 2017
Nearly all presenters at the 2017 New Products Conference referred to innovation as fundamental to success, whether that be in research and development, marketing, sales or any other stage of bringing products to market.
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Of Rice and Men

It’s getting near to impossible these days to find a food or beverage that doesn’t have some kind of social ingredient on the label
David Feder
David Feder , RDN
September 15, 2017
I coined the term “social ingredient” to encompass all those factors that are not physical ingredients but important components of a product nonetheless. I predicted that such social ingredients would soon be the most important food ingredients in the industry.
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Fun with Unicorns & Naked Things

Uncovering trends and market forces in foodservice
August 22, 2017
I’ve got to say it: foodservice is fun, flavorful and fantastic. C’mon, where else can you touch a mystical creature or walk into a restaurant and ask for something naked? Of course, I’m referring to a few of the year’s most interesting limited-time offers: Starbucks’ Rainbow Unicorn (Frappuccino blended crème) and Taco Bell’s Naked Chicken Chalupa.
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