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On the Brain

Cognitive health has proven quite a noteworthy trend in the nutraceutical arena and is making increasing in-roads into mainstream foods and beverages, as a sizable demographic explores options to retain its brain health as it reaches retirement age.
William A. Roberts, Jr.
May 20, 2014
Put simply, the surge in an older population has distinct consequences from a cognitive health perspective.
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Soup’s On!

New ethnic and upscale soups require quality, authentic flavors. Here’s a “soup-to-nuts” look at soup—and how to develop and preserve those flavors through the process.
Peter Coulter, CEC, Contributing Editor
April 11, 2014
There are primarily two types of soup classification: broth-based (think chicken noodle) or cream-based (think chowder).
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Targeting the Gourmet

Economic woes may have impacted away-from-home dining, but consumers still crave restaurant-quality food and beverage options—and expect retail products to deliver the same quality and cutting-edge taste experience.
William A. Roberts, Jr.
April 11, 2014
According to the Specialty Food Association’s “The State of the Specialty Food Industry 2013,” specialty food is among the fastest growing U.S. industries with sales skyrocketing 22.1% between 2010-2012.
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R&D Applications

Clearing Up the Color Conundrum

Food color and visual appeal are all-important. Navigating the use of natural, organic and clean label colors can be tricky. Two presenters at Prepared Food’s R&D Applications Seminars help make working with colors crystal clear.
April 11, 2014
The food market is driven by consumer preferences, and the current top three are natural, organic and additive-free
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Showcasing: Premium Bakery Foods

New Cheesecakes, Bundt Cakes

April 10, 2014
Dianne’s Fine Desserts, Newburyport, Mass., greets spring with two new cheesecakes: Vanilla Bean and Chocolate Espresso; and two new individual bundt cakes: Upside Down Pineapple and Lemon Cream.
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Showcasing: Premium Bakery Foods

French Tartelettes

April 10, 2014
Vie de France Yamazaki, Vienna, Va., says its new individual Tartelette desserts bring a “touch of Paris” to a dessert plate and will prompt restaurant patrons to exclaim, “Delicieuse!”
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Showcasing: Premium Bakery Foods

Upscale Cookies

April 10, 2014
Bake’n Joy Foods’ FreshBakes Preportioned Cookie Doughs come in two new varieties, appealing to health and tasty-treat decadence.
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Showcasing: Premium Bakery Foods

Pies with Extra Crust, Flavors

April 10, 2014
Sara Lee Foodservice, a division of The Hillshire Brands Company, introduces Chef Pierre Luxe Layers perfect flavor pairings, a collection of four pies that combine two distinctive flavors separated by a “midcrust.”
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