Food and Beverage Top Stories

RSS

Prepared Foods Editor Bob Garrison talks immunity-focused products and ingredients with Barbara Brueckner Shpizner, Vice President, Innovation at Mattson, a third-party innovation consultant in Foster City, Calif.

Crafting a flavored water, even in its most basic form, comes with its own set of challenges. Formulating a non-carbonated flavored water can often be tricky for R&D teams designing a product that balances defined ingredient profiles with a holistically pleasant drinking experience.

Want to listen to industry news and views on the way to work? Catch a quick video on a lunchbreak? Prepared Foods now goes anywhere—and everywhere—to cover critical topics.

More than ever before, today’s parents, especially Millennials, are paying particular attention to the foods and beverages they give their babies and toddlers.

When it comes to formulating sweet and salty snacks, a huge challenge is that of matching the vibrancy, versatility, and stability of synthetic food colorants. “The sensitivity of natural compounds to various stressors within the system causes them to be difficult to depend on and use effectively,” explains Ryan Erwin, food chemist and Innovation Manager for Fresca Foods, Inc.

Consumer research shows that sugar reduction messaging is reaching consumers. In the 2020 Health and Nutrition Survey, at least half of consumers surveyed reported cutting back, limiting, or avoiding sugar to prevent conditions such as diabetes or to lose or manage their weight.

Prepared Foods’ Spirit of Innovation Awards recognize product development teams for excellence with innovative new products. Winners are acknowledged for each step of the process: from insights and ideation through formulation and full development of the product. Join the virtual audience on August 9 at 11am EDT.

Sweet Thins were designed to help build the market for watermelon seeds, which come from a variety of watermelon that is specifically grown for its seeds rather than its flesh.