Articles by Prepared Foods Editorial Staff

Each 1oz serving is packed with 3g of protein and 2g of fiber, making them a nutritionally dense snack both kids and grownups can feel good about.

Through the acquisition, Newly Weds plans to further enhance its liquid and sauce manufacturing capabilities and expand its packaging offerings to include portion-controlled cups, sachets, and bag-in-box pouches. 

In November 2024, Cargill surveyed more than 4,400 US consumers—including teens and adults—to uncover the “why” behind snack choices—and not just the what. Zeroing in on the conventional side of snacking, the survey unearthed three core snacking personas — “Guiltless Grazers,” “Impulse Munchers,” and “Emotional Snackers.”

This acquisition marks a significant step in PepsiCo's ongoing transformation of its portfolio, reinforcing its commitment to meeting evolving consumer preferences for great-tasting, functional products. poppi, a fast-growing prebiotic soda brand, is among PepsiCo's recent acquisitions, including Siete and Sabra, aimed at aligning with consumers' modern wellness priorities.

 The innovative new product fuses the creamy, tangy flavor of Athenos Feta with the bright, zesty kick of Tajín Clásico Chile Lime Seasoning to deliver a bold new flavor experience.

Methylcellulose is a methyl ester of cellulose; a natural fiber found in plants and vegetables. However, it is derived from a complex chemical refinement process, yielding a synthetic food additive.

Team experts will be available to discuss how manufacturers can transition to natural colors and create a new generation of vivid, eye-catching food and beverage products, with clean and transparent labels

Ardent Mills Cocoa Replace is introduced at a pivotal moment for food manufacturers, as ongoing ingredient volatility challenges both cost management and supply chain assurance.

An expert from Amano Enzyme is also presenting as part of the official IFT FIRST 2025 education program. Monica Henry, M.S., Scientist at Amano Enzyme, will present a session, “From Months to Minutes: The Future of Cheese Aging with Enzymes,” on Tuesday, July 15, at 10:15 a.m. CDT in room S401A.