Jill Litwin

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

No Comments

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

No Comments

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

No Comments

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.

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods.

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Jill Litwin

ARTICLES

Trends in Infant and Toddler Nutrition

Formulating for Millennials

Smart Snack Choices

Natural, Organic Options

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