Food and Beverage Top Stories

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Dr. Andrew Hurley discusses advances in sustainable packaging as well as related improvements in both packaging design and packaging materials.

Nuts have become a critical tool to help product developers meet consumer needs in the well-being space.

Founded in 2015, Vive Organic is apioneer in cold-pressed and plant-powered 2oz ready-to-drink wellness shots made from organic and sustainably sourced super-herbs. Vive Organic's beverages are organic, non-GMO, gluten free and vegan and offered in thousands of blue-chip retailers across the United States.

Replacing sugar is more complex than simply replacing sweetness. Sugar carries flavor, enhances mouthfeel, provides bulk, is essential for browning through the Maillard reaction with amino acids, and attracts and retains moisture. In cookies and biscuits, for example, sugar interfaces with flour and fat to affect texture, firmness and spread. Without sugar, products may not crystallize properly, aerate, or set. 

David Feder, Executive Editor-Technical for Prepared Foods, interviews Allison Rittman, research chef and expert on the art and craft of creating organic foods and beverages.

Prepared Foods talks “indulgent snacking” with Mike Senackerib, CEO for Dewey’s Bakery Inc., Winston-Salem, N.C.

Product launches with more than 30% fat content—such as high-fat dairy—are up, and butter sales have jumped, outpacing the growth of margarines and spreads by 360%.

Beverages that blur category lines are leading drink product launches as consumers continue to expect more functionality from the products they buy. Botanical ingredients are a key focus for consumers fulfilling this expectation.

Product developers discover inspiration for innovation in the kids snacks category with products such as edible stickers and organic snack bars.