Featured Stories
Featured Stories RSS Feed RSS

Bread & Breakfast

The U.S. is a nation of breakfast choices, from grab-and-go, pop-in-the-toaster strudels to full-on Sunday brunch French toast with bacon and hash browns. Whatever the choice, it will likely include a baked bread or pastry.
David Feder
David Feder , RDN Dean Lavornia, CEPC, Contributing Editor
February 17, 2014
Even simple and healthful yogurt and fruit breakfasts typically include a bakery item, such as a toasted bagel or muffin top.
Read More

Acacia Gum for Clean Labels

For a healthy soluble dietary fiber with nutritional and functional benefits, acacia gum is a clean label solution, applicable in a wide range of foods and beverages.
February 17, 2014
Clean label products are defined by consumers as being free from chemical additives, with short and understandable ingredient lists, and minimally processed.
Read More

Fruit: a Natural Preservative

Fruit ingredients are a natural preservative to help extend shelf life. They help control moisture by binding free water and lowering moisture. They also can thicken products and are easy to use in processing.
February 17, 2014
Factors that determine the shelf life of a food product include moisture control or water activity, pH, and use of antimicrobials and antioxidants
Read More

Clean Label Breads

Optimized blends of enzymes and ascorbic acid can replace chemical dough conditioners to deliver high-quality bread products with a simplified ingredient statement.
February 17, 2014
While there is no actual definition for “clean label,” clean label products generally give consumers an easy-to-understand ingredient statement that does not bring questions on what is included in a food.
Read More

Peppers, Spices Turn up the Heat

The rise of niche Latin cuisine and Asian fare -- including Korean, Thai, Vietnamese, Malaysian and Indian -- highlights a new love affair with scorching flavors.
Kantha Shelke PhD, CFS
February 17, 2014
The push to grow ever hotter peppers continues to make front-page news, but even the most fringe fire-eaters are being left behind as the capsaicin concentration crosses the barriers of human ability to tolerate them
Read More

Free and Clear

Consumers turn to allergen-free foods with increasing frequency, and for reasons beyond allergies, as some believe a gluten-free diet can help them manage weight and is a healthier option.
William A. Roberts, Jr.
February 17, 2014
In the summer of 2013, the U.S. FDA published a new regulation defining “gluten free” for voluntary food labeling.
Read More

Fats and Oils: Oil’s Well

Fats and oils have taken a bad rap over the years. But, a diet without fat would be dull, and many favorite foods and flavors would be lost if fat was completely eliminated.
Amy Proulx PhD
January 23, 2014
In addition to their function in high-temperature processing and in providing texture and mouthfeel; shortness in baking; and body in emulsifications and other formulations, oils and fats are powerful carriers of flavor.
Read More

Nutrient Premix Solutions

Nutrient premixes are all-in-one, custom blends that offer food and beverage manufacturers numerous benefits, including ingredient accuracy and consistency, plus decreased labor and inventory costs.
Stuart Cantor, PhD
Stuart L. Cantor PhD
January 23, 2014
With the wide variety of vitamins, minerals, botanicals and nutraceuticals that can be used to fortify foods and beverages, premixed ingredient systems exist to allow manufacturers benefits and savings that require almost no effort to attain.
Read More

New R&D Centers

Prepared Foods presents a coast-to-coast collection of food and beverage processors’ innovation center projects.
Bob Garrison, Chief Editor
Robert Garrison
January 23, 2014
Blue Diamond, an almond growers’ co-op, renovated former offices and created a 6,500-sq-ft “Almond Innovation Center” at its Sacramento headquarters.
Read More

Unlock the Future of Food and Beverage Innovation

Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.

JOIN TODAY