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Fruit Formulations

Consumers are increasingly attracted to products featuring fruit ingredients. Fruits enhance sensory characteristics and offer numerous health benefits.
Anibal Concha-Meyer, PhD, fruit and vegetable product development scientist
Anibal Concha-Meyer Ph.D.
July 29, 2014
The popularity of fruit as inclusions, or as foundations for beverages and desserts and flavorings, always has remained high
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Sauce Trends, Tastes

Prepared Foods talks with Kevin Fortun, founder of Fortun Foods Inc.
July 28, 2014
Prepared Foods talks with Kevin Fortun, founder of Fortun Foods Inc., a Kirkland, Wash., processor of sauces and soups. Fortun founded Stockpot Soups in 1981 and later sold the business (1998) to Campbell Soup.
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Sauce Science

Food scientists, chefs blend common and commercial ingredients to create delicious, authentic sauces.
Ellen Hurwitz, Contributing Editor
July 23, 2014
Knowing which ingredients to reach for and how a product should be processed are the keys to a successful product launch
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Breakfast Beginnings

Breakfast is widely regarded as the most important meal of the day, and manufacturers are providing nutritious, flavorful options to start the day.
William A. Roberts, Jr.
July 23, 2014
The message may have gotten through to consumers about the importance of breakfast to overall health
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Color Considerations: Natural versus Synthetic

Food and beverage formulators face new performance and cost-in-use considerations with new natural colorants replacing synthetic options.
Winston Boyd PhD
June 30, 2014
When new beverage company Golazo Inc. entered the market offering “healthier natural sports and energy drinks,” it made the introduction with several flavors of beverages designed to provide hydration, electrolyte replacement and quick energy.
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Chef Speaks: Appetizers

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd., and corporate chef for Golden County Foods.
June 30, 2014
Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd.
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New Product Trends

Aiming Low

Although obesity growth rates appear to have plateaued, an alarming number of consumers still face dire health consequences. In response, manufacturers are creating a range of a new weight management foods and beverages.
William A. Roberts, Jr.
June 30, 2014
After three decades of increases, adult obesity rates in America remained level in every state except for one, Arkansas.
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Appetizer Adventures

Small offerings continue to be big business. Flavors, texturants, stabilizers for freeze-thaw systems—all help processors create high-quality finger foods and well-crafted delicacies.
Walter Zuromski, CEC, CCE, Contributing Editor
June 30, 2014
Traditional appetizers, more formally known as hors d’oeuvre, from the French term referring to an item that’s a “small part set apart from the main work,” are served during the cocktail hour.
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Batter Up!

Consumers will benefit from new batter and breading innovations.
Amy Proulx PhD
June 30, 2014
While battered and breaded products historically have carried the onus of a bad rap nutritionally, new ingredients and processing strategies are helping to create better choices.
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