Allergens/Intolerance
Allergens/Intolerance RSS Feed RSS

Vitamin D and Food Allergies

Vitamin D is known to help strengthen bones, protect against infections during the winter, and aid the nervous and muscular systems. However, some studies have questioned the positive aspects of the vitamin.
March 11, 2013
Vitamin D may strengthen bones and protect against infections, but a tie to food allergies could deter consumers.
Read More

Non-allergenic Egg Replacer

PenTech NG is great for manufacturers who need a cost-effective egg alternative for products with reduced calories, fat and cholesterol.
February 26, 2013
Penford Food Ingredients says its new PenTech NG is a starch-based blend that can replace whole egg and egg yolks for both liquid and dry forms.
Read More
February 2013 Plant to Plate New Foodservice Products

Sweet Meets Salty

Foodservice introductions include a probiotic soft-serve dessert, gourmet brownies and a sweet and salty take on desserts.
February 22, 2013
Chefs and ingredient suppliers have identified sweet-and-salty flavor combinations as a new trend.
Read More

Evol Additions

Evol Foods announced two new product lines and shared its plans to give the classic burrito line a makeover
February 21, 2013
Evol Foods announced two new product lines and shared its plans to give the classic burrito line a makeover
Read More

Gluten-free Premixes

Watson, Inc. introduces an entire line of gluten-free baking and bread premixes.
February 20, 2013

Watson offers a complete line of gluteNONE gluten-free mixes for breads, rolls, buns, English muffins, pizza shells, bagels and various specialty sweet goods (coffee cakes, cakes, cookies, brownies, etc.).


Read More
February 2013 Plant to Plate New Foodservice Products

Probiotic Soft-serve

Foodservice introductions include a probiotic soft-serve dessert, gourmet brownies and a sweet and salty take on desserts.
February 18, 2013
NEWtritious says its new HHice Cream Probiotic Defense is the “healthy hospital” fortified soft-serve that can provide supplementation to patients who have trouble chewing or swallowing, due to advanced age, surgery or chemotherapy.
Read More
February 2013 Plant to Plate New Foodservice Products

Bistro Bites

Foodservice introductions include a probiotic soft-serve dessert, gourmet brownies and a sweet and salty take on desserts.
February 14, 2013
Sara Lee Foodservice says it has “refined indulgence” with several new Bistro Collection gourmet brownies, which represent an extension to the company’s dessert bar line.
Read More

Slice of Life: The Evolution of Artisan Cheeses and Crusts

While Italian foods appear to be almost completely mainstream, manufacturers are pushing the envelope with creative toppings and sauces; more convenient approaches; and even items that meet the needs of food-allergic consumers.
William A. Roberts, Jr.
February 12, 2013

Mintel Menu Insights finds the number of U.S. menu items with poultry as an ingredient climbed an average of 12% over the past three years. In pizza, that number is even more pronounced: The pizza segment has seen a 26% increase in chicken as a topping.


Read More

Food and ADHD

February 11, 2013
An investigation was undertaken to determine the reference values of specific biochemical markers that have been associated with behavior typical of ADHD in a group of patients before and after metabolic correction.
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