Food and Beverage Top Stories

RSS

Prepared Foods talks clean label snack trends and technology with Simon Sacal, CEO of Solely Inc. Since 2018-2019, this La Jolla, Calif., company has converted upcycled fruits and vegetables into a growing line of snacks (bars, jerky, dried fruit), confections (gummies) and even meal/side dish offerings (pastas).

Prepared Foods has selected six new food and beverage products introduced in February 2024. Vote to let us know which new product is your favorite!

At the top of the trends hierarchy are five macro forces that impact consumer needs and behavior: focus on health, increased cost of living, potential political and global threats, technology transformations, and health of the planet.

Pasta is always consumer favorite, but when it comes to including it in formulations, product developers must really use their noodle.

The pea protein market size is poised for substantial growth, with an estimated value of $1.7 billion in 2022 and a projected CAGR of 11.9% to reach $2.9 billion by 2027. North America stands at the forefront, holding the largest share in both volume and value during the forecast period.

Prepared Foods speaks with Susan Guerin, CEO of World Finer Foods, Inc. and Cutting Vedge, Inc., makers of burgers, meatballs, crumbles, and sausage replacers from artichokes.

Plant-based is not all about creating replications of animal-based meat and dairy. The latest plant-based product development is keeping produce front and center, without having it disappear into unidentifiable forms.

Bigelow says the Peak Energy Black Tea features caffeine and L-Theanine to benefit brain and mood with sustained clarity and focus. Whispering Wildflowers is a caffeine-free, herbal tea with a rosy purple color and a floral blend of lavender, rose, passionflower, and butterfly pea flower that finishes with a hint of sweetness. 

This fall saw Chocolove, Boulder, Colo., return with seasonal favorites, Tree-Shaped Bites, as well as holiday collection bars. Chocolove holiday collection bars include Candy Cane Crunch in Dark Chocolate, Frosted Gingerbread in Milk Chocolate, and a Fruit-Nut Medley in Dark Chocolate. 

Kantha Shelke, PhD, CFS principal of Corvus Blue, LLC, shares effective ways to lower sugar content in RTE and heat-&-eat cereal products through both technical means as well as using alternatives to the refined sugars still predominant in these most popular breakfast products.