In spite of a degree in mathematics from Syracuse University and graduate school at the Fashion Institute of Technology, Jill Litwin went on to become the founder and CEO of San Francisco-based Peas of Mind LLC, makers of all-natural and innovative frozen food for growing kids. She can be reached at jill@peasofmind.com.

Trends in Infant and Toddler Nutrition

The silent majority is speaking up and processors are hearing their cries.

Keith-Thomas Ayoob EdD, RDN

Jill Litwin

April 17, 2018

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Infant and toddler nutrition concerns are about to become even more important than ever. The USDA will soon issue its 2020 US Dietary Guidelines for Americans (DGA), and they will include, for the first time, guidelines for kids aged 0-2 years.

Teenage Girl Drinking Goodbelly Probiotics Beverage

Formulating for Millennials

Processors look ahead to the needs of today's children

Jill Litwin

Keith-Thomas Ayoob EdD, RDN

November 15, 2017

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Creating convenient food for a busy person isn't a new concept. But unlike adults, preteens and teens are still growing and developing at incredibly rapid rates, so they need more food—and more out of the food they eat.

About a third of children are snacking at least four times daily – meaning they’re having more snacks than meals

Smart Snack Choices

Protein, minerals, vitamins, and nutraceuticals make snacks healthier— for our kids’ sakes

Jill Litwin

Keith-Thomas Ayoob EdD, RDN

June 15, 2016

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Today, some 75% of kids aged 2-19 snack multiple times per day.

Natural, Organic Options

Despite the industry’s booming success, many natural and organic food and beverage companies face growing pains.

Jill Litwin

July 18, 2013

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Natural and organic foods and beverages now enjoy mainstream success.

Formulating In-Demand Snacks: How to Create the Textures Consumers Want Today

Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace.

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Prepared Foods

June 2019

Check out the June 2019 issue of Prepared Foods, featuring our cover story on sugar reduction and sweetener strategies, how developers are meeting new demands for active performance products, and much more.

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