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Home » Blogs

Blogs

Prepared Foods Our Viewpoints Blog

Our Viewpoints

Your favorite Prepared Foods' editors dish out their expert opinions on recent trends in Our Viewpoints. David Feder, Bob Garrison and Nick Roskelly each have their own unique insights to help you keep up with the ever changing food and beverage industry. Read More
Editorial View: David Feder

Sustainability Required

The demand for and supply of sustainable food products rose last year even as total spending on food fell
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David Feder , RDN
October 28, 2021
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Editorial View: David Feder

Tipping Point: How Americans Perceive and Enjoy What They Consume

Analogs of familiar products that have few or no calories have ensured that foods and beverages are not destined to remain the same
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David Feder , RDN
July 13, 2021
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Consumers’ concerns over “green” issues also rose sharply. Upcycling, organics, sustainability, corporate responsibility, and living wages reached enough of a tipping point in the consumer zeitgeist where the Hartman Group termed sustainability and company responsibility a “business imperative.”
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Editorial View: Nick Roskelly

Baking, Nutrition & a Bird’s Prey

Consumers explore a spectrum of food preparation at home
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Nicholas Roskelly
May 7, 2021
No Comments
By now, we've all read about the surge in home-cooking. Spending more time at home during the pandemic has provided the context for consumers to explore the food preparation spectrum, from making soups and casseroles to researching global foods and flavors and of course making a valiant attempt at baking. 
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Editorial View: David Feder

A Month of Sundaes

The past year has been a mixed blessing, especially when it comes to health and nutrition
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David Feder , RDN
March 19, 2021
No Comments
March is National Nutrition Month, yet I can’t help but think of the meme currently circulating: “Welcome to the One-Year Anniversary of the Two-Week Lockdown!” The past year has been a mixed blessing, especially when it comes to health and nutrition.
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So You think ’21 Is Gonna Be A Good Year?

Accelerating pace in the year ahead
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David Feder , RDN
January 6, 2021
There are two overarching trends greeting us as we enter the third decade of the 21st century. The first is a hyper-awareness of the foods and beverages we consume that surpasses anything preceding or predicted. The other is the synergy between food makers and consumer demands ignited by this awareness.
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Prepared Foods Research Reduction Blog

Research Reduction

Research Reduction, a Prepared Foods blog, jump-starts your ingredient, formulation and market research by sifting news, trends and product information and presenting results in easily digested information capsules. Search results can be overwhelming. Research Reduction does the legwork for you. Read More
Editorial View: Nick Roskelly

We're All Learning Something New in the Kitchen

Throughout 2020, consumers have found the time, patience and interest required to prepare home-cooked meals
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Nicholas Roskelly
February 9, 2021
No Comments
This year, a majority of consumers who want to go out for a romantic dinner will not be able to do so. Some will order specialty dishes from their favorite local restaurants, but a great many will scour the internet for the perfect recipe, compile a shopping list, purchase ingredients (perhaps online for home delivery), and set off to prepare a meal at home.
Read More
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What Crystal Ball?

Unlock opportunity. Unleash creativity. Transform industry.
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David Feder , RDN
March 31, 2017
No Comments
Having spent years as a professional chef, I stay in touch with dozens of restaurant chefs and research chefs, old friends and new acquaintances, located worldwide.
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Formulating with Fewer Calories

Ingredient formulations, new product and consumer trend information for reduced-calorie foods & beverages.
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Malcolm Lowe
July 4, 2014
No Comments
Your weekly reduction!


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Cost Reduction in Food Product Development

Ingredients, software and R&D services for efficient product development and reduced cost foods & beverages.
M loweweb
Malcolm Lowe
June 27, 2014
No Comments
Your weekly reduction!


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Lowe422_2012_II

Reducing Fat in Food Formulations

Ingredient formulations, new product & consumer trend information to reduce saturated, trans and total fat levels.
M loweweb
Malcolm Lowe
June 20, 2014
No Comments
Your weekly reduction!


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Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Prepared Foods audience. All Sponsored Content is supplied by the advertising company. Interested in participating in our Sponsored Content section? Contact your local rep.

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Heinz Dip & Crunch

Heinz Dip & Crunch

Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

Prepared Foods Sugar Reduction Webinar


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Events

May 24, 2022

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.

June 23, 2022

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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2022 SEGMENT GROWTH

Which food & beverage segment will experience the most growth in 2022?
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Accelerating New Food Product Design and Development, 2nd Edition

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