Articles Tagged with ''online food journal''

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Eat Like a Rock Star

Smaller meal portions are driving trends in both the retail and foodservice sectors
Nick Roskelly
Nicholas Roskelly
October 11, 2016
The trend of eating smaller amounts of food has sparked discussion about the future of eating three square meals per day.
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Charlie Baggs, Chief Executive Chef, Charlie Baggs Culinary Innovations

Q&A: Charlie Baggs, Chief Executive Chef

An executive chef's perspective on pickling and fermentation
September 12, 2016

Prepared Foods talks pickling, fermentation trends with Charlie Baggs, chief executive chef and founder of Charlie Baggs Culinary Innovations, a Chicago consulting firm.


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Mind Over Menu

How do food and beverage manufacturers interpret a shifting and fast-paced foodservice market?
Bob Garrison
Robert Garrison
August 11, 2016
Our ability to reason, think creatively and solve problems. Perhaps that’s best described as mind over matter. Ah, but how do food and beverage manufacturers interpret a shifting and fast-paced foodservice market? That can be a more vexing question of mind over menu.
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Counting Ingredients, Not Calories

Intense concern with the origin of food uncovers fundamental questions for food processors
Nick Roskelly
Nicholas Roskelly
July 20, 2016
Major food companies have committed to wholesale changes in ingredient sourcing, which has disrupted supply chains and created acute frustration along with rare opportunity.
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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
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.
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Ripe for Disruption: New Products Conference

Embark on three immersive days of discovery around the trends, knowledge and insights that matter most at the intersection of culinary, science and technology
Bob Garrison
Robert Garrison
May 11, 2016
Ever forget how fast time flies? This certainly applies to people. Take me, for instance. I’m aging quickly and in my early 50s. Yet in my mind’s eye, I’m still just 27 or 28 years old. And you can imagine the disruptive surprise when an AARP card application arrived in the post.
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Healthy Products, Healthy Lifestyles

New food and beverage products that assume consumer health can find marketplace opportunities, and effect real change in overall community health
Nick Roskelly
Nicholas Roskelly
April 11, 2016
A recent Mintel study found that 43% of Americans agree that living a modern lifestyle makes it very difficult to be healthy.
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New Dietary Guidelines—Taken with a Grain of Salt

New guidelines promote unjustified and non-scientific blanket condemnation of sodium and fat
David Feder
David Feder , RDN
March 21, 2016
In addition to a 2016 Retail Trends overview, this issue also brings you Prepared Foods’ annual round-up of trending nutraceutical ingredients for foods and beverages. The timing couldn’t be better: Not only is March is National Nutrition Month but this year’s report also follows the 2016 release of the 2015 USDA Dietary Guidelines.
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Culinary Creations: Chef Joel Minkoff

A research & development chef’s perspective on sauce trends
March 16, 2016
Prepared Foods talks sauce trends with Chef Joel Minkoff, corporate manager of culinary research and development for Chelten House Products, a private label and foodservice processor in Bridgeport, N.J.
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Weber BBQ Sauce is high in flavor and has no high fructose corn syrup

New Sauces and Marinades

Consumers crave flavor but also value convenience, health benefits
Bob Garrison
Robert Garrison
March 11, 2016

Consumers appear to be happy at home — cooking and creating culinary adventures with sauces and marinades, but manufacturers face the challenge of finding the right formula for success and blending on-trend flavor with convenience and health.


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