Articles by Prepared Foods Editorial Staff

Aiming to elevate consumers' fitness journeys, MET-Rx's newest flavor innovations are designed to add excitement and variety to MET-Rx's flavor profiles without sacrificing substance.

By acknowledging the feelings of isolation and frustrations that many experience, Atkins Way offers a better way, providing freedom from a lifetime of dieting through a joyful approach to eating, says the brand. 

BettrBowl delivers the benefits of a healthy prepared meal that consumers can enjoy with little prep time (just three minutes in the microwave). 

Following the completion of the transactions, the US and Canadian businesses will operate independently, with Lactalis acquiring the US business and Sodiaal acquiring the Canadian business. 

The two new syrups add to Cheeky's current lineup of syrups and juices, which are all shelf-stable versions of professional bar ingredients usually made from scratch, including 100% Lemon and Lime Juices and syrups like Espresso, Honey Ginger, Agave and more. 

Overjoyed high-quality products can be found throughout the store in key categories including bakery and décor, snack mixes, candy, cookies and celebration supplies. 

Developed in collaboration with Japan's renowned Yamazaki Baking, these breads seamlessly merge authentic Japanese baking traditions with Tom Cat's American artisan standards.

Since its inception, Armored Fresh has been committed to breaking the stereotype that plant-based cheese is a bland, unsatisfactory solution made only for vegans. 

As the season shifts, consumer preferences evolve, creating a valuable opportunity for food and beverage product developers to tap into fall-themed flavors. Whether your target market prefers to savor the last hints of summer or eagerly anticipates fall, now is the time to introduce innovative, seasonal products that align with both consumer health trends and seasonal nostalgia.

Brenna Ellison, professor of agribusiness management and undergraduate program coordinator in the Department of Agricultural Economics, is the project’s principal investigator. The new funding will create the Purdue Center for Food Conservation and Waste Reduction, a vital research vehicle for Ellison and her longtime collaborator, Melissa Pflugh Prescott, assistant professor in the Department of Nutrition at Case Western Reserve University.