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Prepared Foods' Executive Editor-Technical David Feder shares some new hot and spicy sauces and snacks he spotted at Natural Products Expo West 2023. The new product launches demonstrate that the category of pepper-infused foods and beverages not only is continuing to grow but is expanding in variety.

Prepared Foods has selected six new food and beverage products introduced in April 2023. Vote to let us know which new product is your favorite!

Industry focus has been on technological and industrial applications of alternative proteins, but it is the understanding of safety aspects that will be the key to long-term success.

Lu Ann Williams, Innova Market Insights’ Co-Founder and Global Insights Director, discusses ongoing consumer interest in plant-based ingredients and the impacts on new foods and beverages.

David Feder, Executive Editor-Technical for Prepared Foods media, takes a look at the trends in pasta and all things noodles, with Ann Contos, Senior Product Development Manager and Yury Krasilovsky, Executive Chef, Foodservice R&D for Barilla America, Inc., makers of pastas, pestos, and sauces since 1877.

Gen Z consumers are trend creators who define what markets should be provide. They welcome positive engagement with companies and seek new experiences.

Lu Ann Williams, Innova Market Insights’ Co-Founder and Global Insights Director, discusses continued strong consumer interest in protein and its impact on new foods and beverages.

As consumers continue to seek solutions for health and wellness needs, food and beverage product developers deliver a dizzying array of innovations across categories. While many sophisticated R&D teams work to refine formulations in supplement and energy segments, others have shifted their focus to product applications that do not traditionally feature vitamins and minerals. Take a look at some of the most cutting edge introductions from some of the industry's best product development teams.

Recent insights show more consumers eat more plant-based meat, poultry, and seafood analogues from restaurants because these foods are prepared in the same way as animal proteins.

With more than 100,000 internet searches per month for “vegan recipes” and “vegetarian recipes”, it’s clear there is high demand for plant-based meals. The survey found that 52% of adults are vegan-curious and illustrated consumers’ desire for time-saving solutions to preparing plant-forward dishes. In fact, 56% of adults said they want shortcuts to plant-based meals.