Miniature lemon meringue tarts, injectable donut holes, cheesecake bites, tiny chocolate chip cookies, and even individual-sized wedding cakes are some of the bite-size items, both new and revived, that currently are making a sizable impact.
Emily Guilfoyle will take on new role as bakery R&D manager
February 7, 2020
As bakery R&D manager, Guilfoyle leads the bakery R&D team through technical advancements in innovation and new product development and develops custom blends and solutions as part of bakery customer support.
GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.
Paradise Fruits uses FIE to showcase innovative fiber solutions and “Taste of the East” fruits, flavors
December 17, 2019
The natural ingredients supplier, which is behind four of Europe’s most innovative fruit and vegetable processing businesses, launched its “Taste of the East” range as well as a new higher fiber recipe during FIE, Dec. 3-5, in Paris.
New product fuses flavors of artisanal espresso and chocolate
December 10, 2019
Rex Coffee®, an artisan, small-batch roastery that has produced high quality coffee since 1885, is owned by Clabber Girl Corporation and is housed in its national headquarters located in Terre Haute, Ind.
New wraps feature non-GMO pea protein and brown rice flour
December 4, 2019
In addition to being high fiber and low fat, BFree Sweet Potato Wraps are only 100 calories per wrap and completely vegan, meaning sweet potato lovers can enjoy their favorite flavor without extra carbs or sugar.
Comax says the popular sugar cookie is a flavor to savor—across many applications
December 3, 2019
In a dry powder form, this holiday favorite can be used in a variety of applications including baked goods, instant pudding mixes, fondant, hard candy, nutrition and performance products as well as dairy formulas, ice cream, non-alcoholic beverages and coffee.
Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.